질문하기
Glutinous rice with chicken, mushrooms, and egg yolk is steamed in a lotus leaf for fragrant, festive flavors. This protein-rich dim sum family classic is a must-order at any Cantonese tea house.
Soak the glutinous rice in cold water for at least 3 hours, then drain thoroughly.
Soak the dried shiitake mushrooms in warm water until softened (about 30 minutes), squeeze dry, then slice thinly. Cut chicken thigh into 1-inch pieces, and slice Chinese sausage thinly.
In a bowl, mix chicken, mushrooms, and Chinese sausage with soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and sugar. Let marinate for 20 minutes.
Steam salted duck egg yolks for 5 minutes until just set, then halve.
In a skillet over medium heat, stir-fry the drained rice with half of the marinade for 3 minutes until lightly fragrant. Remove from heat.
Cut lotus leaves in half, then soften by soaking in hot water for 10 minutes, then pat dry.
To assemble: Place a portion of rice on a lotus leaf section, top with marinated chicken mixture and half a salted egg yolk, and cover with more rice. Fold the leaf to enclose and create a compact packet. Repeat to form 6 packets.
Place packets seam side down in a steamer, making sure there is space between each. Steam on high heat for 60 minutes, checking water as needed.
Rest for 10 minutes before opening packets. Serve hot, letting the lotus aroma infuse the rice.
