Recipes - Chinese

Hor Yip Fan (Lotus Leaf Wrap Sticky Rice)
R00806_Hor-Yip-Fan-LotusWrapRice


Recreate this umami rich Lotus Leaf Wrap Sticky Rice, a classic Yum Char favourite from your very own kitchen! You can pop the extras in freezer bags and just steam them right out of the freezer for lazy weekend mornings.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

For the marinade:

2 tbsp light soy sauce
½ tsp ground white pepper
1 tbsp oyster sauce
½ tsp five-spice powder
1 tbsp ginger (finely chopped)
1 tbsp Shaoxing wine
1 tsp cornstarch

Other ingredients:

4 boneless skinless chicken thighs (cut into small chunks)
4 cups sticky (sweet) rice
2 tbsp dark soy sauce
6 cups shiitake or oyster mushrooms (coarsely chopped)
3 cups chopped scallion
1 tsp sea salt
5 whole lotus leaves (rinsed, stems trimmed and soaked in hot water for 1 hr)
Oil




Steps:
  1. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Stir well and refrigerate. Soak the sticky rice for 2 hrs, drain and mix with 2 tbsp dark soy sauce and set aside.
  2. Over high heat, add 2 tbsp oil to your wok. When the wok is smoking slightly, add half the mushrooms and stir-fry until they’re browned, tender, and most of the moisture has evaporated.
  3. Heat your wok over high heat again with a couple tablespoons oil. Fry until chicken is golden brown before mixing in the mushrooms, scallions and salt. Stir-fry for a couple minutes to let the flavors meld together.
  4. Combine with the soaked rice. Now you’re ready to wrap them in the lotus leaves. Brush a small section on one end of each leaf lightly with oil. Put about ¾ cup of the mixture on the oiled area. Wrap each into a rectangle, tie with kitchen string, and steam for about 90 mins.
  5. You can serve with a little chilli oil or allow them to cool, place into freezer bags, and freeze for later! When you’re ready to eat them, just steam them right out of the freezer for about 30 mins.

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Hor Yip Fan (Lotus Leaf Wrap Sticky Rice)

Hor Yip Fan (Lotus Leaf Wrap Sticky Rice)

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Recreate this umami rich Lotus Leaf Wrap Sticky Rice, a classic Yum Char favourite from your very own kitchen! You can pop the extras in freezer bags and just steam them right out of the freezer for lazy weekend mornings.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

For the marinade:

2 tbsp light soy sauce
½ tsp ground white pepper
1 tbsp oyster sauce
½ tsp five-spice powder
1 tbsp ginger (finely chopped)
1 tbsp Shaoxing wine
1 tsp cornstarch

Other ingredients:

4 boneless skinless chicken thighs (cut into small chunks)
4 cups sticky (sweet) rice
2 tbsp dark soy sauce
6 cups shiitake or oyster mushrooms (coarsely chopped)
3 cups chopped scallion
1 tsp sea salt
5 whole lotus leaves (rinsed, stems trimmed and soaked in hot water for 1 hr)
Oil

Instructions
  1. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Stir well and refrigerate. Soak the sticky rice for 2 hrs, drain and mix with 2 tbsp dark soy sauce and set aside.
  2. Over high heat, add 2 tbsp oil to your wok. When the wok is smoking slightly, add half the mushrooms and stir-fry until they’re browned, tender, and most of the moisture has evaporated.
  3. Heat your wok over high heat again with a couple tablespoons oil. Fry until chicken is golden brown before mixing in the mushrooms, scallions and salt. Stir-fry for a couple minutes to let the flavors meld together.
  4. Combine with the soaked rice. Now you’re ready to wrap them in the lotus leaves. Brush a small section on one end of each leaf lightly with oil. Put about ¾ cup of the mixture on the oiled area. Wrap each into a rectangle, tie with kitchen string, and steam for about 90 mins.
  5. You can serve with a little chilli oil or allow them to cool, place into freezer bags, and freeze for later! When you’re ready to eat them, just steam them right out of the freezer for about 30 mins.

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