Ingredients200g glutinous rice
-(cleaned and soaked overnight)
50g shelled chestnuts
2 lotus leaves, soaked
100g chicken wings
-(Chopped into bite-sized pieces)
3 dried Chinese mushrooms
-(soaked until soft and quartered)
1 tsp chopped garlic
1 tsp chopped shallots
20g dried prawns
-(soaked, cleaned and chopped)
1-2 tbsp oil
Seasoning (A)
1 tbsp light soya sauce
1 tbsp oyster sauce
½ tsp Chinese five spice powder
1 tsp Chinese rice wine
½ tsp chicken stock granules
¼ tsp pepper
½ tsp dark soya sauce
½ tsp sesame oil
½ tsp Shao Hsing Hua Tiau wine (optional)
3 tbsp water
Seasoning (B)
1 tsp Chinese five spice powder
1 tsp sugar
1 tsp dark soya sauce
½ tsp salt
1 tbsp light soya sauce
¼ tsp pepper
Method
1 Marinate chicken with (A) for 15-20 minutes. Deep fry chestnuts
in hot oil for 1-2 minutes. Drain.
2 Heat 1 tbsp oil in a wok and fry garlic and shallots for 1 minutes.
Add marinated chicken, mushrooms and dried prawns. Fry until
fragrant. Add chestnuts and continue to fry for 2-3 minutes. Add
remaining 1 tbsp oil to the wok, put in glutinous rice and
seasoning (B) and toss well to combine for 1-2 minutes. Dish out
and put aside.
3 Divide rice, chicken and chestnut mixiture into 2 portions.
Place lotus leaf in a deep stainless steel bowl or heat resistant bowl.
Lightly grease the leaf. Arrange chicken, chetnuts, mushrooms and
remaining mixture in the centre of the lotus leaf. Top with the
glutinous rice.
4 Wrap up the rice in a neat package. Tuck in the leaves neatly.
Steam for 25-30 minutes or until rice cooked. Serve the rice hot.
Enjoy !!
