荷叶糯米饭 Lotus Leaf Rice (Hor Yip Fan)

荷叶糯米饭经常是家乡吃酒席的时候的最后一道菜。因为道糯米饭吃下去，客人肯定吃得尽兴，让客人吃得肚圆地离去，是每个婚宴主人家的心意。

 

This Lotus Leaf Rice is a very common dish served at Chinese wedding dinner back home. It is normally served last to ensure all the guests are well fed. 

It is a very thoughtful arrangement and I always love the taste and fragrance derive from lotus leave.

 

 

材料：
3-4 片 干荷叶

糯米饭：
3 杯 糯米
2 大勺 葱酥和葱油 或1/4杯的红葱切片
1 大勺蚝油
1.5 小勺 糖
1 小勺 麻油
1 大勺 酱油/生抽
1.5 小勺 老抽/黑酱油/晒油
1/2 小勺 胡椒粉
1/4 小勺 五香粉
适量 食盐 
1.5 杯 鸡汤 （或1/2块鸡精块加1/5杯水）

内馅：
250 g 鸡腿肉  （切块）
8-10 朵 香菇 (泡发，如果香菇比较大可以切半）
1 根 腊肠 （泡水去肠衣，切片）
2 大勺 虾米  (泡软）
1 大勺 蒜蓉
1/2 小勺 食盐
1/4 小勺 胡椒粉

Ingredients：
3-4 pieces of Dried Lotus leaves 

For the rice：
3 cups Thai Sticky rice
2 tbsp Fried shallot + 3 tbsp of Shallot Oil or 1/4 cup of sliced shallots
1 tbsp Oyster sauce
1.5 tsp Sugar
1 tsp Sesame oil
1 tbsp Light Soya sauce
1.5 tsp Dark Soya sauce
1/2 tsp of Pepper powder
1/4 tsp of Chinese five spice
Salt to taste
1.5 Cup of Chicken stock  （or a little stock cube with 1.5 cup of water）

For stuffing：
250 g Chicken Thigh  （Cut into 1x1 inch pieces）
8-10 Dried mushroom (Soaked in water and remove the stem）
1 link of Chinese sausage  （Soaked, skin removed and slice）
2 tbsp Dried Shrimp  (Soaked in hot water）
1 tbsp of Minced garlic
1/2 tsp Salt
1/4 tsp Pepper powder
 

 

 

1. 把荷叶泡软，剪去梗后每片剪成4张一样大的荷叶，宽度差不多是可以放到一个饭完上，然后可以在填满材料之后可以很好的覆盖材料就可以了。

2. 糯米洗净，锅里先炒香红葱酥，倒入糯米后加入蚝油、老抽 、糖、麻油和酱油 、胡椒粉 适量、五香粉适量、盐适量翻炒好，倒入电锅，加入高汤 1.5杯（可用水和鸡精粉代替）继续炒至水份被米粒吸干为止。

3. 准备鸡肉馅，锅里下点油，把蒜蓉倒入炒香后倒入虾米翻炒，加入鸡肉块炒至变色后加入香菇和腊肠，下盐和胡椒粉调味。盛起备用。

4. 把材料都准备好，在案板上铺上一片荷叶，铺上糯米，鸡肉、香菇、虾米和腊肠把荷叶折好，成一个方包。

注：喜欢吃软一点的可以在糯米上洒点水。

 

5. 把包好的糯米饭放到蒸笼里，入蒸笼蒸一个小时。

 

1. Soaked the dried lotus leaves in warm water for about an hour, cut the stem part using a scissor, cut it into 4 equal parts, each part should be able to cover the rice bowl and able to be folded over all the ingredients when it is stuffed in the bowl, measure it before you start wrapping.

2. Wash the sticky rice thoroughly. Fry shallot in a wok with 1-2 tbsp of oil until golden in color, add drained sticky rice and stir fry for a few minutes. 

3. Season with oyster sauce, dark soya sauce, sugar, sesame oil, light soya sauce, pepper, five spice and salt. Add 1.5 cups of chicken stock and continue to cook for 10 minutes until all the stock absorbed by rice.

4. Meanwhile, add a little oil in a cooking pan to stir fry minced garlic until fragrant. Add the dried shrimp (drained) and fry for about 2 minutes before adding the chicken pieces, stir till the chicken changes colour, add Chinese sausage and mushroom.

5. Continue cooking for another 2-3 minutes. Season with salt and pepper. 

6. Gather all the ingredients and start wrapping the rice. Place around 1/2 cup of rice and fillings onto a piece of lotus leaf, lightly press the rice so that it stuffed, wrap the lotus leaf up to form a pocket.

Note: For those who like the rice softer, sprinkle some water before wrapping.

7. Place all wrapped rice in a bamboo steamer, and steam at high heat for 1 hour.

 

 

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http://www.echoskitchen.com/2016/08/lotus-leave-rice-hor-yip-fan.html