• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

Ingredients is not available.

Instructions

  1. Marinate chicken with (A) for 15–20 minutes. Deep-fry chestnuts in hot oil for 1–2 minutes. Drain.
  2. Heat 1 tablespoon oil in a wok and fry garlic and shallots for 1 minute.
  3. Add marinated chicken, mushrooms and dried prawns. Fry until fragrant. Add chestnuts and continue to fry for 2–3 minutes.
  4. Dish out.
  5. Add remaining 1 tablespoon 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.
  6. Divide rice, chicken and chestnut mixture into 2 portions. Place lotus leaf in a deep stainless steel bowl or heat resistant bowl. Lightly grease the leaf. Arrange chicken, chestnuts, mushrooms and remaining mixture in the centre of the lotus leaf. Top with the glutinous rice.
  7. Wrap up the rice in a neat package. Tuck in the leaves neatly. Steam for 25–30 minutes or until rice is cooked. Serve the rice hot.

You may also like

Grilled Squid with Cincalok Salsa
30 mins 2 People
Braised Lamb Shank
15 mins 2 People

Braised Lamb Shank Dinner, Lunch

Amy Beh By
Stir-fried Wild Fern Shoots with Petai
10 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *