This is a very traditional, hearty, and savoury Cantonese-style home cooked meal. This recipe is written in both English and Chinese.
Typically, this dish is served during the winter because it is so filling and warm. This is a very old Cantonese (Guangzhou) recipe that is not usually served in ordinary restaurants. I also like serving this to guests because of the beautiful presentation and variety of colours and textures.
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The lotus leaf adds a nice aroma to the rice, and it is important to use the proper type of sticky rice. There are two types available — one from Thailand, and one from the US. In this version, I highly recommend using the version from Thailand.
Also, cooking this specialized requires a few specialized items, which you can either order online (if there are no Asian shops around) or buy in any Chinatown supermarket. We will be using the wok to both steam the rice and to pan-fry it when it is cooked.
This dish requires overnight preparation, so plan ahead when you want to make this. The rice requires overnight soaking, and so do some of the preserved/dried ingredients.
Serves 4-6 people
You will need a large, 12″ bamboo steamer (you do not need the bamboo steamer’s lid for this recipe) and one large, dried sheet of lotus leaf, large wok, steaming rack, and wok lid
- 4 cups of sticky rice, uncooked (equals 8-9 bowls of rice, suitable for 4-6 people) – Thailand Sticky Rice, do not use the US version
- 1 large piece of dried lotus leaf
- 1 piece Chinese dried/preserved pork sausage
- 1 piece Chinese liver sausage
- 1/2 piece dried/preserved pork belly
- 1 piece preserved duck leg
- 1/4 cup dried shrimp, chopped
- 3 eggs, scrambled and pan-cooked, cut into julienne pieces
- Pinch fresh cilantro
- 2 pieces fresh green onion, chopped
- 4-6 Chinese mushrooms (for better-tasting mushrooms, follow the braising instructions below), chopped
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 cup chicken stock
NOTE: Before making this dish, you will need to prepare the following ingredients for cooking:
- Soak Chinese mushrooms and dried shrimp for a minimum of 4-6 hours
- Thoroughly wash 4 cups of Thai sticky rice, and soak overnight
- Soak dried lotus leaf in cold water overnight, and soak overnight
Instructions for Braising Chinese Mushrooms
While dried Chinese mushrooms have a wonderful flavour and aroma already, you can further enhance the flavour by simply following these steps:
- Remove the stem and dice mushroom caps into small pieces (after you have soaked them for a minimum of 4-6 hours)
- In a small pot, use small amounts of light soy sauce (1/2 tsp), oyster sauce (1/2 tsp), sugar (1/2 tsp), white pepper (sprinkle), Chinese wine (splash), and sesame oil (splash) and mix well with mushrooms
- Cover and use low heat to simmer for 10 minutes
- Remove and set aside (to be used when you cook and assemble the rice)
- Boil water on high heat in wok in preparation for steaming — elevate your bamboo steamer on a metal steaming rack. Ensure the bottom of the bamboo steamer does not touch the boiling water
- Line your bamboo steaming basket with soaked/softened lotus leaf, as pictured above
- Drain soaked Thai sticky rice and place all of the contents onto the lotus leaf, as pictured above
- Place wok lid onto wok and steam ingredients for 20 minutes
- After 20 minutes, remove lid and use a teaspoon to lightly drizzle chicken stock across the rice. Cover with wok lid and steam for another 20 minutes, and repeat (40 minutes in total)
- Remove lid again, drizzle rice with chicken stock and place preserved pork sausage, preserved liver, preserved pork belly, preserved duck leg, dried shrimp, and mushrooms into the basket. Steam again for another 20 minutes
- After 20 minutes, turn off heat and remove entire basket from wok to cool off for 10 minutes. Remove pork sausage, liver, pork belly, and duck leg to chop into small pieces.
- Empty water from the wok, and lightly pan-fry sticky rice with a small amount of Canola/vegetable oil. Make sure you break apart the sticky rice as it is not intended to be lumpy.
- Add 2 tbsp oyster and 1 tbsp light soy sauce and balance of chopped meat and toss
- Towards the end of pan-frying, add cooked julienne egg, chopped green onion, cilanto and toss
- When all ingredients are mixed well, pour rice back into lotus leaf basket for serving and for presentation!
- 一個: 十二寸蒸籠
- 一槐: 荷葉
- 4 杯 (8-9碗飯, 4-6人使用): 泰國糯米
- 1 條: 臘腸
- 1 條: 鮮膶腸
- 半條: 臘肉
- 一隻: 臘鴨腿
- 1/4杯: 大澳蝦米
- 3隻(做蛋絲): 雞蛋
- 少許: 芫荽
- 少許: 生葱
- 四 – 六只: 冬菇 (如想冬菇香甜, 可切小粒後加上少許蠔油, 生油, 糖, 紹酒, 白胡椒, 放入碗中大火蒸10分鐘, 蒸後冬菇會味道更佳.)
- 二湯匙: 蚝油
- 一湯匙: 生抽
- 1/4杯: 上湯