Carbs Mains Recipes

Lotus Leaf Rice Parcel


The aromas of Chinese rice and lotus leaf mingle in this steamed dish.

Recipe by Ming Court’s executive chef Mango Tsang Chiu-lit.

Prep Time and Cook Time
1 hour; 10 minutes

(2 servings)

Chicken leg meat (50g)
Shiitake mushrooms (50g)
Conpoy (20g)
Bamboo shoots (10g)
Roasted duck (20g)
Tiger prawns (30g)
Potato starch (1⁄2 tsp)
Rice (400g)
Lotus leaf (1)
Eggs (3)
Salt (1⁄3 tsp)
Oyster sauce (2 tsp)
Dark soy sauce (1 tsp)
Potato starch (1⁄2 tsp)



1. Prepare the ingredients
-Dice the chicken, shiitake mushrooms, conpoy, bamboo shoot and roasted duck. Shell the tiger prawns, and soak in water for one minute.
-Coat the chicken pieces with potato starch. Set all ingredients aside.
-Steam the rice for 45 minutes.

22. Boil the lotus leaf
-In a wok, bring water to a boil.
-Dip the lotus leaf in hot water until it darkens.

33. Stir-fry the ingredients
-In a wok, bring the oil to a boil. Reduce flame to medium and cook the chicken for two minutes. Set aside.
-Clean the wok, add a small amount of oil and fry the eggs until set. Add the cooked rice, a pinch of salt, conpoy, mushrooms, bamboo shoots and roasted duck. Stir-fry for two minutes and add seasonings.

44. Wrap the rice
-Place the lotus leaf in a bamboo steamer with the lighter side facing up, spoon the fried rice into the centre. Press the ends together and roll tightly towards the centre, then fold in the other two sides. Turn the parcel upside down.
-Over a high heat, steam the parcel for 10 minutes.

55. Stir-fry the prawns and plate
-In a pot of boiling water, cook the prawns for one minute then strain.
-In a wok over medium flame, stir-fry the prawns until pink.
-Remove the parcel from the steamer, and with scissors snip a cross shape. Top with prawns and serve.

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