4 skinless, boneless chicken thighs, each cut into
4 pieces
8 dried Chinese mushrooms, soaked, stems removed and
caps diced
25g/1oz dried shrimps, soaked
and drained
50g/2oz/1/2 cup canned bamboo shoots, drained and
sliced
300ml/1 1/4 cups chicken stock
10ml/2 tsp corn flour (cornstarch), mixed with
15ml/1
tbsp cold water
4 lotus leaves, soaked in warm water until soft
salt and ground white pepper
Serves 4
Method:
Rinse the rice in
a colander until the water runs
clear, then
soak in a bowl of water for 2 hours. Drain the rice
and tip it into a bowl. Stir in 5ml/1 tsp of the
oil and 2.5ml/1/2 tsp salt.
Line a large steamer with
muslin or cheesecloth. Add the soaked rice, cover
and steam for 45 minutes, stirring occasionally.
Leave to cool.
Mix the soy sauce, five-spice powder and sherry in
a bowl, stir in the chicken pieces, cover and
marinate for 20 minutes.
Heat the remaining oil in a wok. stir-fry the
chicken for 2 minutes, then add the mushrooms,
shrimps, bamboo shoots and stock Mix well, bring to
the boil, then simmer for 10 minutes.
Add the corn flour paste and cook, stirring, until the sauce
has thickened. Season to taste.
Spread one-eighth
of the rice to a round in the centre of each lotus
leaf. Divide the chicken mixture among the leaves,
putting it on top of the rice, and then top with
more rice.
Fold the leaves around the filling to
make four neat parcels. Steam, seam side down, for
30 minutes over a high heat. Serve.
Note: It is a pleasure to cut these parcels open and
discover the delicious filling inside.
Asian Rice Recipes - Sticky
Rice Parcels Recipe
