Lunch · 75 min · chinese

Lotus Leaf Sticky Rice

Sticky rice does the heavy lifting here, with chicken thighs rounding it out. A Chinese lunch that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Sticky rice
• 0.75 lb Chicken thighs
• 2 links Chinese sausage
• 6 Dried shiitake
• 2 tbsp Dried shrimp
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 4 Lotus leaves

Steps

1. Soak the rice 4 hours, the shiitake and shrimp 30 minutes. Soak the lotus leaves in hot water 30 minutes until pliable.
2. Steam the rice 20 minutes until just tender. Toss with the diced chicken, sausage, shiitake, shrimp, and all the sauces — the rice should be well seasoned on its own.
3. Divide among the lotus leaves and wrap into tight parcels, folding the edges under.
4. Steam the parcels 30 minutes. The leaves perfume the rice with a grassy, tea-like aroma you cannot get any other way.
5. Unwrap at the table for maximum drama. Eat straight from the leaf — it is the plate.

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