Savory Chicken & Rice in a Lotus Leaf Recipe

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Savory Chicken & Rice in a Lotus Leaf
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  1. * cut diagonally into 1-inch slices ** soaked in warm water until soft and pliable (about 30 minutes) *** soaked in warm water for 30 minutes.
  2. The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-grain and glutinous rice together in a large bowl. Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator.
  3. The next day, set the saucepan of rice uncovered over high heat; bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the.
  4. Heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside.
  5. Squeeze the mushrooms dry. Cut off the stems at the base and discard them; cut the caps in half. Combine the marinade ingredients in a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp.
  6. In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp.
  7. Fold a lotus leaf in half and put it on a cutting board. If the middle stem or edges are tough and hard, trim and discard them. (If the leaves are small, you may need to over- lap halves.) Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. Fold the edges over the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket.
  8. Prepare a wok for steaming. Steam the packets over medium-high heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping.
  9. NOTE: Sweet glutinous rice is also known as “sticky rice” because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.34 Kcal (1203 kJ)
Calories from fat 67.32 Kcal
% Daily Value*
Total Fat 7.48g 12%
Cholesterol 32.92mg 11%
Sodium 631.71mg 26%
Potassium 624.28mg 13%
Total Carbs 39.84g 13%
Sugars 1.95g 8%
Dietary Fiber 1.09g 4%
Protein 15.95g 32%
Vitamin C 0.1mg 0%
Iron 2.3mg 13%
Calcium 55.1mg 6%
Amount Per 100 g
Calories 178.04 Kcal (745 kJ)
Calories from fat 41.71 Kcal
% Daily Value*
Total Fat 4.63g 12%
Cholesterol 20.4mg 11%
Sodium 391.42mg 26%
Potassium 386.82mg 13%
Total Carbs 24.69g 13%
Sugars 1.21g 8%
Dietary Fiber 0.68g 4%
Protein 9.88g 32%
Vitamin C 0.1mg 0%
Iron 1.4mg 13%
Calcium 34.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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