Steaming Lotus Leaf Chicken: A Tasty, Healthy Treat

Cooking chicken in a lotus leaf is a traditional Chinese dish that adds flavour and aroma to the meat. The lotus leaf is used to wrap chicken pieces, along with other ingredients, and is then steamed. The leaf itself is packed with flavour and is large enough to cover a whole chicken. The dish is best served hot, with the flavours released as soon as the wrapped leaf is opened.

Marinating the chicken

Firstly, gather your ingredients. You will need chicken pieces, which can be boneless or bone-in, and your choice of marinade. A simple marinade can be made with light and dark soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. You can also add other ingredients like oyster sauce, garlic, ginger, and scallions to enhance the flavour.

Next, prepare your chicken by rinsing it under running water and patting it dry with paper towels. This ensures that the marinade will coat the chicken evenly. Place the chicken pieces in a large bowl or zip lock bag. If you are adding any solid ingredients to your marinade, such as garlic or ginger, chop them finely and add them to the bowl or bag.

Now it's time to make the marinade. In a separate bowl, combine all the liquid ingredients and mix well. You can also add some scallions or other herbs if you like. Pour the marinade over the chicken, making sure that all the pieces are well coated. Use your hands or a spoon to toss the chicken pieces and distribute the marinade evenly.

Let the chicken marinate for at least 30 minutes. The longer you leave it, the more intense the flavour will be. For the best results, leave the chicken to marinate overnight in the refrigerator. This will ensure the flavours really penetrate the meat.

Once the chicken has finished marinating, it's time to prepare your lotus leaves and assemble your parcels for steaming. The longer you've left the chicken to marinate, the more delicious your steamed chicken in lotus leaves will be!

Preparing the lotus leaves

Firstly, you will need to source dried lotus leaves. These can be purchased in large packages, and you will need at least one or two leaves, depending on their size and condition. The leaves should be unfolded and laid out flat. They will be in a half-circle shape, but when unfolded, they are very large.

Next, trim off the tough, spiny bottom of the leaf. This will make it easier to fold later on.

Then, soak the leaves in hot water. The water should be boiling or at least very hot, and the leaves should be soaked until they are soft and pliable. This usually takes around an hour but can be less if the leaves are thinner or already somewhat pliable. You may need to turn the leaves over once or twice to ensure even soaking. After soaking, drain the leaves in a colander and let them cool down before handling. Once cool, wipe the leaves dry with a clean towel or paper towels.

Now your leaves are ready to be filled and folded!

Wrapping the chicken in the lotus leaf

Now it's time to assemble the parcel. Place your marinated chicken in the centre of the leaf, along with any other ingredients you may be using, such as mushrooms, ginger, scallions, or chestnuts. Be sure to leave some space around the edges of the leaf so that you can wrap it up neatly. If you have a lot of ingredients, you may need to divide them into two smaller parcels.

When you're ready, start by folding in the two sides of the leaf, then fold down the top and bottom to create a secure parcel. You can secure it with kitchen twine or a piece of lotus leaf stalk if needed, but be sure to remove any twine before serving.

Finally, place your parcel in a steamer and cook according to your recipe instructions. The cooking time will depend on the size and number of parcels you have created, but it usually takes around 20-30 minutes for the chicken to cook through and absorb the delicious flavours of the lotus leaf.

Once the chicken is cooked, carefully unwrap the parcel and serve immediately. Enjoy the delicious flavours and aromas that the lotus leaf has imparted to your dish!

Cooking the chicken

Lotus leaf-wrapped steamed chicken is a delicious Chinese dish that is easy to make and perfect when served with steamed rice. The lotus leaf enhances the flavours and aroma of the steamed chicken, making the chicken tender and packed with flavour.

To cook the chicken, start by preparing the marinade. In a bowl, combine the oyster sauce, Shaoxing wine, white pepper, sesame oil, cornstarch, and soy sauce (if using). Rinse the chicken and pat it dry, then add it to the marinade along with the mushrooms, ginger, and scallions. Set aside to marinate for at least 30 minutes, or overnight for a stronger flavour.

While the chicken is marinating, prepare the lotus leaf by soaking it in hot water until soft and pliable. Blanching the leaf in boiling water will also do the trick. Once soft, dry the leaf on both sides with paper towels or a clean cloth.

Next, place the chicken in the centre of the lotus leaf and wrap it tightly, ensuring that the chicken is completely enclosed. You can secure the leaf with kitchen twine or a similar substitute if needed.

Now, prepare your steamer. If using a wok, bring about 6 cups of water to a simmer. Place the wrapped chicken in a dish that will fit in your steamer or wok, and steam over high heat for 20 to 30 minutes. The chicken is ready when it is cooked through and infused with the fragrance of the lotus leaf.

Finally, unwrap the chicken and serve immediately. Enjoy the delicious flavours and aromas of your lotus leaf-steamed chicken!

Serving the chicken

Once your chicken is cooked, it's time to serve. Unwrap the lotus leaf parcel and be careful of the hot steam that will escape. You can cut the leaf open with scissors or simply unfold it. The steam will release an explosion of fragrance.

Lotus leaf-wrapped chicken is best served hot and immediately after cooking. It can be served with a bowl of steamed plain rice or, according to one source, with steamed buns. The chicken is tender, packed with flavour, and infused with the fragrance of the lotus leaves.

If you have garnishes, such as green onions, sprinkle them over the chicken before serving.

You can also add a spoonful of julienned Chinese ham (jin-hwa ham or Jinhua ham) to the dish before serving if you want to experience the original version of the recipe.

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