Lotus Leaf Wrapped Sticky Rice (Hor Yip Fan)
Recreate this umami rich Lotus Leaf Wrap Sticky Rice, a classic Yum Char favourite from your very own kitchen! You can pop the extras in freezer bags and just…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Steamer basket
- Pot
- Butcher's twine
- Pastry brush
- Colander
- Measuring spoon
- Mixing bowl
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 2 tbsp light soy sauce
- ½ tsp ground white pepper
- 1 tbsp oyster sauce
- ½ tsp five-spice powder
- 1 tbsp ginger (finely chopped)
- 1 tbsp Shaoxing wine
- 1 tsp corn starch
- 4 boneless skinless chicken thighs (cut into small chunks)
- 4 cups sticky (sweet) rice
- 2 tbsp dark soy sauce
- 6 cups shiitake or oyster mushrooms (coarsely chopped)
- 3 cups chopped scallion
- 1 tsp sea salt
- 5 whole lotus leaves (rinsed, stems trimmed and soaked in hot water for 1 hr)
- Oil
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