Recipe Ingredient
- 200g 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
- 1/2 tsp Chinese five spice powder
- 1 tsp Chinese rice wine
- 1/2 tsp chicken stock granules
- 1/4 tsp pepper
- 1/2 tsp dark soya sauce
- 1/2 tsp sesame oil
- 1/2 tsp Shao Hsing Hua Tiau wine
- 3 tbsp water
- Seasoning (B)
- 1 tsp Chinese five spice powder
- 1 tsp sugar
- 1 tsp dark soya sauce
- 1/2 tsp salt
- 1 tbsp light soya sauce
- 1/4 tsp pepper
Instructions
- Marinate chicken with (A) for 15-20 minutes. Deep-fry chestnuts in hot oil for 1-2 minutes. Drain.
- Heat 1 tablespoon oil in a wok and fry garlic and shallots for 1 minute.
- Add marinated chicken, mushrooms and dried prawns. Fry until fragrant. Add chestnuts and continue to fry for 2-3 minutes.
- Dish out.
- 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.
- 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.
- 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.
