Lotus Leaf Steamed Chicken 荷葉蒸雞
To recreate Tou Tou Koi's Lotus Leaf Steamed Chicken we started off as usual at our local Hong Kong wet market and bought fresh chicken wings, dried red dates, dried mushrooms and a beautiful dried lotus leaf to wrap around it all while deep steaming.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Whole Chicken wings , chopped to bite size Pieces
- 4 Dried shitake Mushrooms
- 6 slices Jinhua Ham
- 8 Dried red dates , without pits
- 2 tbsp Shao Hsing Rice Wine
- 2 tbsp ginger , slivered
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp sesame Oil
- 1 tbsp Cilantro , chopped
- 1 Dried Lotus leaf
Instructions
- 1
Soak mushrooms in room temperature water for 3 hours until soft enough to slice. Soak lotus leaf in hot water for at least one hour or until soft and pliable. Rinse the dried red dates and set aside.
- 2
Mix the rice wine, soy sauce, ginger, sugar, sesame oil with the sliced mushrooms, Jinhua ham and chicken. Let marinate for 15 minutes.
- 3
Place softened lotus leaf into a dish that will comfortably fit your chicken as well as your steamer. Pour chicken mix into the lotus leaf and fold the lotus leaf over, enclosing the chicken completely.
- 4
Steam at high heat for 20 minutes.
- 5
Open the leaf and sprinkle cilantro over.