Lotus Leaf Rice

Chinese New Year
Mains
Pork

Easy Level:

What better way to start the Lunar New Years with good food and blessings for you and your loved ones. This Lotus Leaf Rice – ??? 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! 🙂

Ingredients

Adjust Servings
US / Metric
0.00
pieces
pieces
of dried lotus leaf
0.00
pieces
pieces
of dried lotus leaf
0.00
cups
cups
of rice (wash and drain dry)
0.00
cups
cups
of rice (wash and drain dry)
0.00
pieces
pieces
chicken thigh (skinless & boneless)
0.00
pieces
pieces
chicken thigh (skinless & boneless)
0.00
tsp
tsp
Lee Kum Kee Premium Oyster Sauce
0.00
tsp
tsp
Lee Kum Kee Premium Oyster Sauce
0.00
tsp
tsp
Lee Kum Kee Premium Light Soy Sauce
0.00
tsp
tsp
Lee Kum Kee Premium Light Soy Sauce
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
shaoxing wine
0.00
pieces
pieces
of Chinese sausage a.k.a. lap cheong (pre-soak and remove skin, chopped into cubes sizes)
0.00
pieces
pieces
of Chinese sausage a.k.a. lap cheong (pre-soak and remove skin, chopped into cubes sizes)
0.00
pieces
pieces
dried mushrooms (pre-soak, cut into cubes sizes)
0.00
pieces
pieces
dried mushrooms (pre-soak, cut into cubes sizes)
0.00
g
g
dried shrimps (pre-soak, chopped)
0.00
g
g
dried shrimps (pre-soak, chopped)
0.00
pieces
pieces
fresh prawns (cut into bite sizes)
0.00
pieces
pieces
fresh prawns (cut into bite sizes)
0.00
salted
salted
egg yolks
0.00
salted
salted
egg yolks
0.00
tbsp
tbsp
Lee Kum Kee XO Sauce
0.00
tbsp
tbsp
Lee Kum Kee XO Sauce
0.00
2
2
  tbsp Lee Kum Kee Premium Light Soy Sauce
0.00
2
2
  tbsp Lee Kum Kee Premium Light Soy Sauce
0.00
2
2
  tbsp Lee Kum Kee Premium Dark Soy Sauce
0.00
2
2
  tbsp Lee Kum Kee Premium Dark Soy Sauce
0.00
tbsp 
tbsp 
shaoxing wine
0.00
tbsp 
tbsp 
shaoxing wine
Scallions for garnishing
Scallions for garnishing

Steps

1

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

2

Blanch lotus leaf in hot water, drain and wipe dry. Set aside
Blanch lotus leaf in hot water, drain and wipe dry. Set aside
Mark as completed

3

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

4

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

5

Add in rice and continue to fry until rice almost dries out.
Add in rice and continue to fry until rice almost dries out.
Mark as completed

6

Add in mushrooms and continue to mix well.
Add in mushrooms and continue to mix well.
Mark as completed

7

Add in chicken thighs, continue to stir fry.
Add in chicken thighs, continue to stir fry.
Mark as completed

8

Lastly add in prawns, mix well.
Lastly add in prawns, mix well.
Mark as completed

9

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

10

Leave it to cool in the pan for about 5 minutes.
Leave it to cool in the pan for about 5 minutes.
Mark as completed

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.
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.
Mark as completed

12

Fold it like a parcel, secure with strings.
Fold it like a parcel, secure with strings.
Mark as completed

13

Set it to steam for 30 minutes. Leave it to rest for another 10 minutes before serving.
Set it to steam for 30 minutes. Leave it to rest for another 10 minutes before serving.
Mark as completed

14

Garnish with scallions.
Garnish with scallions.
Mark as completed

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