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Recipes

Fried Rice Wrapped In Lotus Leaves

INGREDIENTS

(4 portions)

  • 200g Kinmemai Better Brown Rice
  • 2pc Large fresh lotus leaves
  • 1 litre Oil
  • 100g Shallot
  • 20g Garlic
  • 100g Chicken boneless
  • 4 Dried scallops
  • 1 Chinese sausage
  • 10g Spring onion

Seasonings:

  • 15g Oyster sauce
  • 10g Dark soya sauce
  • 15g Light soya sauce
  • 2g Sugar
  • 2g Pepper
  • 5g Sesame oil
  • 1-2 Strings

INSTRUCTIONS

  1. Cook 200g Kinmemai Better Brown rice with 210g water.
  2. Remove chicken(boneless) skin, cut into dice and marinate lightly with soya sauce, Oyster sauce, dark soya sauce, pepper, sugar, sesame oil, cornstarch and oil.
  3. Pre-cook Chicken with oil till cook.
  4. Steam and shred Dried scallops.
  5. Soak Dried Chinese black mushroom in hot water, trim the stem and cut into dice.
  6. Steam and shred dried scallops.
  7. Blanch Chinese sausage in water, remove skin cut into dice.
  8. Wash spring onion, cut into dice for garnish.
  9. Blanch the lotus leaves in water, refresh, drain dry and brush its internal surface with oil.
  10. Heat up wok and add oil, blanch the chicken over medium heat. Drain and set aside. Pour away the oil.
  11. Heat up the wok, add a bit of oil, rice and stir fry for a while.
  12. Add seasonings: pepper, sugar, oyster sauce, light soya sauce, dark soya sauce and sesame oil.
  13. Add in blanched chicken, sausage, Chinese black mushroom and shredded scallops.
  14. Mix the rice thoroughly. Taste.
  15. Line a medium-size soup bowl* with the lotus leaves, grease the center with oil. Scoop the mixed rice into bowl.
  16. Pull up the side of the lotus leaves and tie into a ball with strings. Place the lotus leaf parcel to steam for 45 minutes to 1 hour.
  17. After steamed, transfer the rice to serving plate. Cut open the top of the parcel with a pair of scissors just before serving.
  18. Sprinkle cut spring onion as garnish.

 

*The soup bowl is used as a mold to get the round shape. Any shape/size bowl can be used.

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