Photograph of the finished Chinese sausage rice

China · Cơm hấp lạp xưởng lá sen

Chinese sausage rice

1 hr Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.3 lb
  • Photograph of Chinese sausage Chinese sausage 15.5 oz
  • Photograph of Lotus leaf Lotus leaf 8 leaves
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 7.1 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Soak the glutinous rice for 30 minutes, then drain it and soak the dried lotus leaves until they become soft and pliable.
  2. 2 Sauté sliced Chinese sausage with soaked shiitake mushrooms until the fat melts and the sausage is fragrant.
  3. 3 Mix the rice with the rendered fat, soy sauce, oyster sauce, and pepper.
  4. 4 Wrap the rice in two layers of lotus leaves to form a square package, then tie it tightly with string.
  5. 5 Steam the rice for 40 minutes, wrapping it in leaves to make it soft, moist, and fragrant, unlike the burnt edges of rice cooked in a clay pot.
  6. 6 Unfold the banana leaf at the table, then drizzle sesame oil and sprinkle chopped scallions over the rice.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: Place the lotus leaf package on a rack, steam under low pressure for 20 minutes, then let it air dry for 10 minutes to allow the glutinous rice to cook until soft and fragrant. Step 6: Leave the leaves open at the table and drizzle with sesame oil.

Start cooking