Steamed Glutinous Rice Parcel

Photo: Cuisine Paradise (Ellena)

Ingredients

2 debons Chicken Drumstick with Thigh, cut into bite sizes

250 grams Glutinous Rice, soaked overnight

3 Fresh Shittake Mushroom, cut into slices

1 teaspoon Minced Garlic

1 stalk of Spring Onion, sliced

2 pieces of Dried Lotus Leave

Seasonings:

1 tablespoon Oyster Sauce

1/2 tablespoon Light Soy Sauce

1/2 teaspoon Dark Soy Sauce

1/2 tablespoon Cooking Wine

1/2 tablespoon Sesame Oil

1/2 teaspoon Five Spice Powder

3 cloves of Garlic, lightly pound

Dash of Pepper

Preparation

Rinse and soak the glutinous rice over night or at least 6 hours prior cooking time. (this will help to cut down the steaming time of the glutinous)

Marinate the chicken with seasonings for at least an hour or more in the refrigerator.

Pre-heat a small frying pan, saute minced garlic with 1/2 tablespoon of oil till fragrance then add in the mushroom. Cook till mushroom is soft and absorb the flavour from the garlic. Remove and set aside.

Drain the glutinous rice well, transfer to a big mixing bowl, add in cooked mushroom and seasoned chicken, stir till mixture is well-mixed and set aside while preparing the lotus leaves.

To prepare the lotus leave, bring a big pot of water to boil and immerse the leaves in the water and cook for about 1 minute or till leave is slightly soft. Remove and soak in water for another 1 minute before use.

Drain the leave well. Fold it into half to get a fan shape, lay a sheet of baking paper on it, spoon half portion of the rice mixture on top and fold the sides of the baking papers to form a rectangle parcel. (refer to the 3 photos on the top row)

Next place the rice parcel near the edge of the lotus leaves and repeat the same folding procedure to wrap up another layer for the rice parcel.

Place the wrapped parcel in steaming with boiling water and steam it over medium heat for about 45 minutes to an hour. (open one of the rice parcel to check after 45 minutes to test the softness of the rice)