Photograph of the finished Chicken Steamed in Lotus Leaf

Vietnam · Gà hấp lá sen

Chicken Steamed in Lotus Leaf

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Lotus leaf Lotus leaf 8 leaves
  • Photograph of Dried lotus seeds Dried lotus seeds 8.5 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 5.6 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Goji berries Goji berries 2.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the lotus leaves in boiling water for 30 seconds to make them pliable and prevent them from cracking when wrapping.
  2. 2 Soak the lotus seeds for 1 hour, then remove the bitter core. Soak the shiitake mushrooms and keep the soaking water.
  3. 3 Marinate the chopped chicken pieces with soy sauce, rice wine, ginger, and pepper for 30 minutes.
  4. 4 Arrange the chicken, lotus seeds, shiitake mushrooms, and goji berries in the center of a lotus leaf, then wrap it tightly to form a bundle.
  5. 5 Wrap it tightly so that the aroma of the lotus leaves doesn't escape; if it's not sealed, the dish will only have the taste of ordinary chicken.
  6. 6 Steam over medium heat for 40 minutes, then open the leaves right at the table and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: steam in a low-pressure cooker for 15 minutes, then release the pressure naturally.

Start cooking