Lotus Leaf Rice – 荷叶饭

What better way to start the Lunar New Years with good food and blessings for you and your loved ones. This Lotus Leaf Rice – 荷叶饭 is an auspicious dish to be eaten at your reunion dinner.

The reunion dinner symbolises the gesture of appreciation and to celebrate the coming of a brand new year together as a family. Unlike the usual family gatherings, we prepare many delicacies as part of the celebration.

Irresistibly wonderful aromas of umami flavours with the sweet scent of the lotus leaves. Sealed within these humble pieces of leaves is a treasure trove of flavours, waiting to be uncovered by you and your family.

From The Meatmen, wishing everybody an Advanced HUAT HUAT Happy Chinese New Year! 🙂

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  • Servings:

  • Time:

  • Skill: Easy


  1. 2 pieces of dried lotus leaf

  2. 3 cups of rice (wash and drain dry)

  3. 4 pieces chicken thigh (skinless & boneless)

  4. 1 tsp Lee Kum Kee Premium Oyster Sauce

  5. 1 tsp Lee Kum Kee Premium Light Soy Sauce

  6. 1 tbsp shaoxing wine

  7. 2 pieces of Chinese sausage a.k.a. lap cheong (pre-soak and remove skin, chopped into cubes sizes)

  8. 6 pieces dried mushrooms (pre-soak, cut into cubes sizes)

  9. 30g dried shrimps (pre-soak, chopped)

  10. 6 pieces fresh prawns (cut into bite sizes)

  11. 3 salted egg yolks

  12. 3 shallots (chopped)

  13. 2 tbsp Lee Kum Kee XO Sauce

  14. 1½  tbsp Lee Kum Kee Premium Light Soy Sauce

  15. 1½  tbsp Lee Kum Kee Premium Dark Soy Sauce

  16. 3 tbsp  shaoxing wine

  17. Scallions for garnishing


  1. Season chicken with oyster sauce, premium soy sauce and cooking wine. Mix well and set aside.

  2. Blanch lotus leaf in hot water, drain and wipe dry. Set aside

  3. Cook rice over a pot, stir occasionally till water just dries out, cover it and set aside for 10 minutes.

  4. With some oil in the pan, stir fry shallots and dried shrimps until fragrant.

  5. Add in rice and continue to fry until rice almost dries out.

  6. Add in mushrooms and continue to mix well.

  7. Add in chicken thighs, continue to stir fry.

  8. Lastly add in prawns, mix well.

  9. Add in LKK XO sauce, LKK soy sauce, LKK dark soy sauce and cooking wine, quick toss and mix well.

  10. Leave it to cool in the pan for about 5 minutes.

  11. Get ready the lotus leaf, transfer rice mixture onto leaf. Punch in 3 holes and drop in the salted egg yolks and cover them with remaining rice mixture.

  12. Fold it like a parcel, secure with strings.

  13. Set it to steam for 30 minutes. Leave it to rest for another 10 minutes before serving.

  14. Garnish with scallions.

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