Steamed Lotus Leaf Rice

Tried and tested with Bosch 4D Hot Air Steam Oven

Visit Bosch Experience Centreand Book Private Tour

• 50ml Cooking Oil
• 250ml Chicken Stock
• 3 litres Water
• 2 Chinese Waxed Sausages
• 4 to 5 Dried Lotus Leaves
• 5g Ginger
• 15g Garlic
• 15g Shallots
• 30g Spring Onions (chopped)
• 50g Dried Shrimp
• 50g Shiitake Mushrooms
• 60g Roasted Chestnuts without Shells
• 200g Chicken Thigh
• 220g Glutinous / Long Grain Rice
• 1 tablespoon Dark Soy Sauce
• 2 tablespoons Dark Caramel Sauce
• 2 tablespoons Sesame Oil
• To taste Salt
• To taste White Pepper Powder

• 1. Cut chicken thigh into cubes. Cut dried lotus leaves into 6 equal sectors each. Soak leaves in a tray with 1.5 litres of warm water for about 10 minutes for easier folding and wrapping. Drain and pat leaves dry.
• 2. Soak Shiitake mushrooms, dried shrimp and Chinese waxed sausages in 500ml of water each for 10 minutes.
• 3. Slice rehydrated mushrooms.Remove puffed casings of soaked sausages and slice thinly
• 4. Blend ginger, garlic and shallots to a rough paste with your Hand Blender
• 5. Heat up cooking oil in a pan. Add cubed chicken thigh, sliced mushrooms, sliced sausages and rehydrated shrimp. Fry for 3-5 minutes until fragrant. Add Blended Paste. Continue frying for about 3-5 minutes
• 6. Add dark caramel sauce, dark soy sauce, chicken stock, sesame oil, white pepper powder, salt and rice. Stir and cook for about 5 minutes.
• 7. Add roasted chestnuts without shells. Stir well.
• 8. Place two pieces of lotus leaves on a flat surface, veined and lighter side up. Portion around 2 tablespoons of cooked rice onto leaves. Keep the amount of rice consistent for even cooking.
• 9. Wrap and tie securely.
• 10. Select Steam+ 120°C and steam for about 30-45 minutes until cooked.
• 11. Serve with chopped spring onions and enjoy.

Select "Steam+" 120°C and steam for about 30-45 minutes until cooked.