Wednesday, 22 May 2013

Glutinous Rice with Chicken in Lotus Leaf (荷香糯米鸡)

Whenever I go for Chinese Dim Sum, the Lotus Leaf Rice is one of the items I will definitely have. I simply love the glutinous rice enclosing a heap of ingredients such as chicken and mushrooms and wrapped in a huge Lotus Leaf (see picture below). 

In some recipes, the glutinous rice with chicken is steamed in a bowl and not wrapped in a Lotus Leaf. That is still very delicious, but nothing beats opening the Lotus Leaf parcel and smelling the wonderful scent imparted by the Lotus Leaf as you tuck into the rice. 

A friend of mine passed me her recipe for Glutinous rice with chicken and I decided to improvise and make my own version of this dim sum delight in a lotus leaf. I was a little worried about how this would turn out as I not very successful at wrapping dumplings for the Dumpling Festival and wrapping a Lotus Leaf parcel sounds about as challenging. Fortunately, this turned out easier because it wasn't cone-shaped. Rectangular parcels are quite straight forward, sort of like wrapping presents (see my picture right the bottom for the steps).

So here's my Lotus Leaf Glutinous Rice with Chicken - soft, moist and sticky glutinous rice encasing a delicious mix of chicken, mushrooms and dried prawns, infused with the aroma of the Lotus Leaf.

Lotus Leaf Glutinous Rice 
6 to 8 servings depending on how large you want each parcel

Chicken and Mushroom Filling

  • 4 Boneless chicken drumstick (cut into small pieces)
  • 6-8 black  whole mushrooms (soak to soften)
  • 3 teaspoons Sesame oil
  • 1 tablespoon Hua Diao wine
  • 2 tablespoons Light sauce
  • 1/2  teaspoon Pepper
  • 1 tablespoon Oyster sauce
  • 1 teaspoon corn flour
  • 1/2 teaspoon sugar
  • Pinch of salt
For frying:
  • 1 tbsp oil
  • 2 tbsp dried prawns (soaked to soften)
  • 2 cloves garlic, chopped finely
  • Chinese sausage (optional - I didn't use)
  • Put in the mushroom and chicken in the mixing bowl and marinate with all the ingredients (except dried prawns and chopped garlic).  Leave it in in the fridge for  4-5 hours to marinate.
  • Heat up the oil. Stir fry garlic, dried prawns and Chinese sausage till fragrant and add the chicken and mushrooms. Stir fry till the chicken and mushrooms are cooked. Set aside.
Glutinous Rice

  • 600 gm glutinous rice (soak for 3-4 hours)
  • 1/2 tsp salt (increase to 1 tsp if you prefer it more salty - I prefer a less salty version)
  • 1/2 tsp pepper 
  • 1 tbsp light sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp sesame oil 
  • 1 tbsp cooking oil
  • 1 1/2 cup of water
  • Wash the rice and soak it for 3 hours.
  • Mix in the sauce with the water and cover the rice.
  • Steam on high heat for about 35 minutes till its cooked.
  • Fluff up the rice with a dash more of sesame oil.
Lotus Leaves

  • 3-4 pieces depending on whether you want to make 6 or 8 parcels
  • Cut lotus leaves into half.
  • Soak each piece in boiling water for 2-3 minutes till its softened. Set aside till ready to use.
Assemble the package (see picture below)

1. Lay one half piece of lotus leaf on a flat surface. Cut off a small part of the hard stem at the bottom of the leaf.
2. Place a layer of glutinous rice on the centre of the leaf. Put the chicken and mushroom filling on the layer of rice and then cover the filling with more rice.
3. Fold up the bottom flap.
4/5. Fold in the right side, and then left side. 
6. Tuck in the flap on top
7. Steam parcels on high heat for about 20 mins.

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.


  1. I would imagine that this is easier to wrap than the dumpling. I too couldn't master the art of wrapping the dumpling. I'll go for your version for sure. And the glutinous rice parcels are so appealing ..... Yum!

  2. Hi Mich,
    Your lotus leaf glutinous rice looks so delicious! I love eating this, and yes, nothing beats the aroma of the lotus leaf when steamed with this savoury rice. I have been thinking of making this too, but got to put on hold as will be making the bak chang!
    Thank you for linking to LTU!

  3. Yes indeed, it looks absolutely delicious, no doubt about it. I wont say no to savoury glutinous rice. I never had made dish using lotus leaf. Where do we able to get lotus leaves from?

    1. Hi Mel, I got mine from the Chinese medical shops.

    2. Thanks Mich. I shall ask around at the medical shops at my place here....wink...wink.....

  4. New for me and looks very traditional!!

  5. is the chicken with or without skin?

    1. I removed the chicken skin, you may keep them if you like.

  6. Mich, I love this rice! But sobs..sobs...sobs...I have to abstain for awhile :(

  7. Do you know, I wouldn't have a clue where to start making glutinous rice dish so thanks for putting clear instructions down :-) The flavours look deliciously rich. Is Shaoxing wine anything like the Hua Diao wine listed above?

    1. Hi Jac, any chinese wine works whether its hua diao or Shao Xing :)

  8. Mich , the way you've made yours , that's the way they usually wrapped it here also :D And you've made it perfectly as well ! Yup , you had me drooling here ^o^

  9. This is nice and delicious Lotus leaf rice. I've been searching around to look for this lotus leaf but in vain!

  10. Hi Mich, look very very delicious. I think I need 2 parcels. :))
    Thank you for sharing, I still got lotus leaves at home.

    Have a nice week ahead,regards.

  11. Wow! This is impressive Mich! I'd love to try this. Looks such a trendy dish. I wish those leafs were available here!

  12. Haven't had this in a LONG while, Mich. Now I wish I could have one too.

  13. That is yummy rice Mich, Wish I can get lotus leaf here. I would to use for some my curry dishes which made in wrap.

  14. We call this "lotus leaf rice" in chinese translation & this is the only type that we can get from the dim sim restaurant here. I can imagine that it smells so good when you opened up the leaf!

  15. I like this too but I feel bloated whenever I eat glutinous rice so I try not to cook too often...moreover bak chang season is coming up and will have to make that!

  16. These little packets look awesome... Hats off to you.. Thanks for sharing.. I'm a new blogger... Do visit my blog..

  17. Oh, I love this too, sure order one for me when I go dim sum restaurant but my kids could not accept the smell from the leaf, strange huh..until now I still not able to make this at home. Yours look better than those serve in the restaurant!

  18. oh mamma mia! Dear Mich this parcel is fantastic, full of the flavours which I love. I had dim sum in Soho,London and in San Francisco (amzing stuff) but I do not remember this type of dim sum wrapped in a lotus leaf....Fantastic, thank you for sharing.

  19. I love this glutinous rice with chicken very much and also usually a must order in the dim sum restaurant. Yours looks so perfect, can I order from you?

  20. Simply fabulous! We should have a glutinous rice party next time :D

  21. This is something new to me. The chicken with the rice looks wonderful.

  22. Hi Mich. What a wonderful and new recipe to me! I've never had the chance to try this before, but it sounds delicious. Ryan loves trying new foods, so I'm hopefully going to give this a try soon. Thank you for sharing it!

  23. I love glutinous rice, especially the ones wrapped in lotus leaves...and I always order when having dim sum...but have admit that never tried to make it at home.
    Looks awesome Mich...perfectly shape and do flavorful!
    Have a wonderful weekend ahead :)

  24. This is a lot of work. Good for you to tackle this ambitious project. During dragon boat festival I love to try the different zongzi. What is your favourite fillings?

  25. Wow! What a spectacular dish this is! It's so different and so pretty. Great job!

  26. OMG, cooking with lotus rice is definitely one of my fave! Great tutorial! Thks so much for joining my Hard Rock Giveaway!

    I'm now hosting a
    Vesak Day Giveaway: Win Food Vouchers by foodpanda!!
    This giveaway is only open to S'pore & M'sia Bloggers, so I'm really hoping to see your blog entry since you're so creative! Happy cooking! Oh, I'm following u on GFC now :)

  27. The best things come in small packages! This looks absolutely delish!

  28. me too, most of my bak chang leaked out the last time i made them..need to learn from sifu really..hehe.. It's been a long time i had this rice in lotus leaf..i like the aroma from the leaf too with the rice..

  29. Mich,
    I love this too.
    Yours look so inviting even better then those in the dim sum restaurant.

    Congrats! Your this dim sum was top 9 in Daily Buzz food.