20ml Cooking Oil
50gm Cooked U.S. Green Peas
250gm Steamed Rice
50gm Diced Carrots
50gm Halved Lotus Seeds
50gm Sliced Fresh Shiitake Mushrooms
100gm Diced Raw Chicken Meat (Skinless Breast or Leg)
2ea Lotus Leaves
10ml Soya Sauce
5gm Chicken Powder
10ml Cooking Oil
Salt as needed
Ground White Pepper as needed
Sauté the shallots and chicken in the hot oil until the chicken is just done.
Add U.S. Green Peas, lotus seeds, carrots, and shiitake mushrooms.
Season with soya sauce, chicken powder, and pepper.
Continue until the chicken and vegetables are fully cooked.
Add the rice and combine well.
Line a stainless steel bowl, a small steam basket, or a baking mold with the two lotus leaves, leaving parts hanging over the bowl/mold.
Fill the rice – U.S. Green Pea mixture into the lotus leaf shell and press.
Cover with the lotus leaves hanging over the bowl and press firmly
Steam for 30 minutes or until it has a core temperature of 74 °C.
For serving turn the lotus leave covered rice onto the serving dish.
With a sharp knife cut across the top through the leaves and fold the four corners open to display the rice.