荷叶糯米鸡

材料A
大荷叶4张（汆烫，每片切成4小份）
糯米400克
清水200克
虾米30克
蒜茸10-15克
生粉少许（加入少许清水搅拌均匀）

材料B
盐8克
鸡精粉8克
糖20克
胡椒粉和麻油少许
滚水150毫升
材料C（汆烫）
鸡腿肉200克（切块）
冬菇40克（切丁）
虾仁100克（切丁）

调味料
盐½小匙
鸡精粉½小匙
糖1½小匙
清油，蚝油，老抽，胡椒粉和麻油少许

做法

1. 把糯米洗净，加入清水，用大火蒸45分钟。
2. 关火，加入材料B拌匀待用。
3. 把虾米和蒜茸一起炒香，加入汆烫好的材料C翻炒均匀，加入调味料调味，加入生粉水勾芡待用。
4. 取1张切好的荷叶，在中间放上20克糯米，然后放上15克炒好的馅料，再用20克的糯米盖好
5. 把荷叶包紧成长方形，大火蒸3分钟即可。

Lotus leaf Glutinous rice chicken

Ingredients A
4 lotus leaves
(blanch and cut into 4 sections for each)
400g glutinous rice
200g water
30g dried shrimps
10-15g minced garlic
some potato starch (mix with some water)

Ingredients B
8g salt
8g chicken powder
20g sugar
some pepper powder and sesame oil
150ml boiling water

Ingredients C (Blanched)
200g chicken thigh (cut into pieces)
40g shiitake (diced)
100g peeled prawn (diced)

Seasoning
½ tap salt
½ tsp chicken powder
1½  tsp sugar
dash of oil, oyster sauce, dark soya sauce, pepper and sesame oil

Method

1. Rinse glutinous rice. Add in water and steam for 45mins.
2. Turn off fire, add in Ingredients B and mix well.
3. Heat a wok and stir-fry dried shrimps and minced garlic until fragrant. Add in blanched Ingredients C and toss well. Add in Seasoning. Thicken with potato starch water. Set aside.
4. Take a piece of lotus leaf and place 20g glutinous rice on it, followed by 15g fillings and another 20g glutinous rice on top.
5. Wrap well and make into a rectangular shape. Steam over high heat for 3mins.

text：若昕 photo：Kin