How to Make Lotus Leaf Chicken Sticky Rice

Ingredients Introduction

Chicken legs 3 pieces with skin Radicchio Half a radicchio Corn 100 grams Rice+Glutinous rice 250 grams Mushrooms 7 pieces Ginger A small piece Soy sauce 10ml  Light soy sauce 10ml  Five-spice powder 1 gramSalt 10 grams, oil as needed

Lotus leavesChicken meat Glutinous Rice Steps:

1. Soak the rice and mushrooms in water (you can also soak the rice overnight in the refrigerator; this makes it easier to cook, but if you don't have time to soak, just extend the cooking time a bit; I soaked my rice for about an hour).Steam Cook until fully done. If not pre-soaked, additional steaming time is required.

2. Prepare all the ingredients and wash them ready for use.

3. Soak the lotus leaves in water to soften (I used fresh lotus leaves this year, which are soft; if they are too hard, soak them longer).）

4. Remove the chicken bone from the chicken leg: cut a circle around the tail of the chicken leg and fully separate the skin and flesh.

5. From one side, tear open the skin and meat to reveal the bone.

6. Gently pull the meat away from the bone if it is still attached; remove any remaining pieces.

7. Cut the separated chicken meat into small pieces and place them in a bowl with 10 ml of light soy sauce, 10 ml of dark soy sauce, 1 gram of five-spice powder, and 10 grams of salt for marination. Also prepare thinly sliced mushrooms, radicchio, ginger, washed rice, and corn.Radicchio Ginger

8. Heat oil in a pan and fry the chopped ginger until fragrant.

9. Add the marinated chicken and stir-fry for 3-4 minutes.

10. Add the sliced mushrooms and radicchio, then stir-fry until well combined.

11. Stir in the rice and corn; turn off the heat.(The ingredients don't need to be fully cooked as they will still cook during steaming. The pan will have some liquid left over, which can be used to moisten the lotus leaf wrapping before steaming; this helps the rice absorb moisture while cooking, preventing it from becoming too dry.）

12. Place a folded lotus leaf on the prepared dish and add the cooked rice mixture.

13. Fold both sides of the lotus leaf over to cover the rice.

14. Fold the bottom up and secure with string or a tie.

15. Place the wrapped package in a steamer and steam for about 40 minutes.

16. Remove from the steamer, unwrap, and enjoy.