Glutinous Rice with Lotus Leaf from Tim Ho Wan features fragrant sticky rice infused with savory Chinese sausage, tender mushrooms, and succulent chicken, all wrapped in a fragrant lotus leaf that steams to perfection, delivering a harmonious blend of aromatic and hearty flavors.
Equipments
- Rice cooker or steamer
- Mixing bowls
- Knife
- Cutting board
- Wok or frying pan
- Wooden spoon or spatula
- Kitchen scissors
- Lotus leaves
- Steamer basket/tray
- Measuring cups/spoons
- Small saucepan
Ingredients
- 2 cups glutinous rice
- 2 dried lotus leaves
- 1/2 lb (225g) boneless chicken thigh
- 2 Chinese sausages (lap cheong)
- 1/2 cup dried shiitake mushrooms
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 2 green onions
Make sure to soak the glutinous rice for at least 4 hours to achieve the perfect sticky texture and rehydrate the dried shiitake mushrooms to bring out their full flavor. When selecting Chinese sausages, choose authentic lap cheong for its sweet and savory notes that enhance the dish's depth. Using fresh boneless chicken thigh ensures tender and juicy meat, while marinating with Shaoxing wine and soy sauces adds complexity to the aroma. Properly rinsing and softening the lotus leaves before wrapping helps them become pliable and infuse a subtle herbal fragrance during steaming. Your copycat Glutinous Rice with Lotus Leaf from Tim Ho Wan will shine with balanced savory flavors and fragrant lotus leaf aroma if these ingredient tips are followed carefully.
Instructions
- Soak glutinous rice in water for at least 4 hours or overnight, then drain.
- Soak dried shiitake mushrooms in warm water until soft, squeeze out excess water, and slice.
- Soak dried lotus leaves in hot water until pliable, then rinse and cut each in half.
- Slice chicken thighs into small pieces.
- Slice Chinese sausages thinly.
- Mince garlic and chop green onions.
- Heat wok or frying pan over medium heat; add vegetable oil.
- Stir-fry garlic until fragrant.
- Add chicken and cook until no longer pink.
- Add sliced mushrooms and Chinese sausage, stir-fry for 2-3 minutes.
- Add oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, and sesame oil; mix well.
- Add green onions and mix.
- Add drained rice and toss until evenly combined with filling.
- Remove from heat.
- Divide rice mixture into portions (2-4, depending on lotus leaf size).
- Place each portion onto a lotus leaf, fold into a tight parcel, and secure.
- Place parcels in steamer basket/tray.
- Steam over boiling water for 35-40 minutes until rice is cooked through.
- Remove and serve hot.
Substitution
Glutinous Rice with Lotus Leaf from Tim Ho Wan is a beloved dim sum dish known for its aromatic and savory sticky rice wrapped in fragrant lotus leaves. If lotus leaves are unavailable, you can substitute with banana leaves or parchment paper to retain moisture and impart subtle flavor during steaming. When fresh Chinese sausages are not accessible, dried cured sausage like lap cheong can be used as it adds a similar sweet-savory profile. You might want to soak dried shiitake mushrooms in warm water to rehydrate for a softer texture and amplified umami taste. Be sure to adjust seasoning as your personal taste, especially when substituting sauces, to keep your dish balanced and flavorful.
Tips
Make sure to soak both the glutinous rice and lotus leaves adequately; under-soaking can result in uneven cooking and tough leaves that are difficult to wrap. When stir-frying the chicken, mushrooms, and Chinese sausage, monitor the heat closely to avoid overcooking the proteins and losing their texture and flavor. Use kitchen scissors to cut lotus leaves precisely for easy wrapping and sealing, preventing any rice from spilling during steaming. Your parcels should steam over boiling water without direct contact to allow thorough cooking and preserve the aromatic infusion from the lotus leaves.
Nutritions
Glutinous Rice with Lotus Leaf offers a balanced mix of macronutrients, with sticky rice providing a rich source of carbohydrates essential for energy. The inclusion of chicken thighs adds high-quality protein and healthy fats, while Chinese sausages contribute additional protein and flavor, though they can be higher in sodium and fat. Dried shiitake mushrooms and lotus leaves introduce dietary fiber and antioxidants, supporting digestion and overall health. Your meal combines essential vitamins and minerals from the varied ingredients, making it both a flavorful and nutritionally satisfying dish.
Storage
Store leftover Glutinous Rice with Lotus Leaf in an airtight container to maintain moisture and flavor. Refrigerate for up to 2 days, then reheat by steaming to preserve the rice's sticky texture and the fragrant aroma of the lotus leaf. For longer storage, freeze the parcels individually and steam directly from frozen before serving to enjoy your meal at its best.
Variation or Alternatives
You can substitute the Chinese sausage with minced pork or diced ham for a milder flavor profile while still maintaining a savory depth. Using shiitake mushrooms can be replaced with oyster or cremini mushrooms to add different textures and earthy notes. Instead of steaming lotus leaf parcels, try baking them in parchment paper to retain moisture while imparting a subtle smoky aroma. When cooking, briefly soaking the rice in chicken broth rather than water enhances the overall umami richness in your dish.
Allergies
Glutinous Rice with Lotus Leaf contains soy sauce and oyster sauce, which may trigger allergic reactions in individuals sensitive to soy or shellfish. Chinese sausages often contain preservatives and nitrates that could cause adverse effects for some people. Your allergy concerns should also consider sesame oil, as sesame is a common allergen and may cause reactions in susceptible individuals.
Why this recipe?
Glutinous Rice with Lotus Leaf from Tim Ho Wan restaurant is renowned for its fragrant aroma and perfectly steamed texture that fuses savory meats, mushrooms, and seasoned rice wrapped in a delicate lotus leaf. The balanced flavors and traditional preparation method offer an authentic dim sum experience that you can recreate at home to match the restaurant's quality. Making the copycat version allows you to customize ingredients while enjoying the satisfying process of crafting a timeless Cantonese dish. This culinary endeavor captures the essence of Tim Ho Wan's expertise, making it a rewarding and delicious project for your kitchen.