Steamed Rice In Lotus Leaf | Recipes | Lee Kum Kee Home | Australia
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Keywords
- Lee Kum Kee
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 au.lkk.com.
Cooking tools:
- Bamboo steamer
- Skillet
- Stove
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Paper towel
Ingredients
- 120g Chicken meat (diced)
- 1½ tbsp Oil
- 2 tbsp Dried shrimps (soaked and dried)
- 50g Chinese barbecued pork / char siu (diced)
- 3 pcs Chinese mushrooms (soaked and diced)
- 350g Cooked rice
- 1 pc Fresh / dried lotus leaf
- 1 tbsp Spring onions (diced)
- ½ tsp Lee Kum Kee Chicken Bouillon Powder
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Cooking wine
- 1 tsp Corn starch
- ½ tsp Sugar
- ¼ tsp Salt
- 1 tsp Lee Kum Kee Sweet Soy Sauce
- 1 tsp Lee Kum Kee Chicken Bouillon Powder
- 1 tbsp Hot water
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