Steamed Chicken in Lotus Leaf (荷叶蒸鸡)
Lotus leaf is mainly used for slimming treatment in TCM and it is believed that it has the function of reducing colesterol. In the culinary context, it is usually used to steam with glutinous rice & chicken pieces (it is called "lor mai kai" in Cantonese or 糯米鸡 in Chinese), which can be found in most of the dim sum restaurants.
Instead of preparing "lor mai kai", I used lotus leaf to steam with assorted ingredients which includes chicken pieces, mushrooms and chinese ham. The leaf gives an earthy flavour to the dish, and it tastes great with a bowl of white rice.
Steamed Chicken in Lotus Leaf Recipe
1/2 chicken, chopped into small pieces
5 dried mushrooms, soaked and cut into slices
10 bamboo piths
30g chinese ham (金华火腿), cut into thin slices
1 dried lotus leaf
2 tsp light soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tsp Shaoxing wine
1/2 tsp sugar
2 tsp cornstarch
1 tsp dark soy sauce
salt & pepper, to taste
1) Marinate chicken pieces, mushrooms, bamboo piths, dates, chinese ham with sliced ginger and seasonings
2) Soaked the lotus leaf in hot water until soften.
3) Place the chicken pieces on the lotus leaf, and wrap the leaf tightly.
4) Steam the chicken for 20 minutes.
5) Serve the chicken with chopped spring onion.