Gluten-Free Lotus Leaf Rice

Delight your taste buds with this aromatic and savory Gluten-Free Lotus Leaf Rice, a classic Asian dish reimagined to accommodate dietary needs without compromising flavor. Filled with tender marinated chicken, earthy shiitake mushrooms, and fragrant glutinous rice, this recipe is beautifully wrapped in dried lotus leaves, which infuse the dish with a subtle, tea-like aroma as it steams to perfection. Gluten-free tamari and oyster sauce add a rich umami depth, while a touch of sesame oil and ginger brings balance and warmth. Whether you're looking for an impressive main course or a flavorful dish for special occasions, this steam-cooked, gluten-free delight is sure to impress. Perfect for sharing, this recipe serves four and comes together with simple ingredients and vibrant techniques.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Glutinous rice
• 2 sheets Dried lotus leaves
• 200 grams Chicken thighs, boneless and skinless
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Oyster sauce (gluten-free)
• 1 tablespoon Shaoxing wine
• 1 teaspoon Sesame oil
• 1 teaspoon Ginger, minced
• 2 cloves Garlic, minced
• 2 tablespoons Scallions, chopped
• 4 pieces Shiitake mushrooms, dried
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 2.5 cups Water

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in cold water for 2 hours, then drain.

Step 2

Soak the dried shiitake mushrooms in warm water for 20 minutes. Once rehydrated, remove the stems and slice the caps. Keep 1/2 cup of the soaking liquid.

Step 3

Rinse the lotus leaves under running water and then soak them in warm water for 15 minutes until pliable. Pat dry and set aside.

Step 4

Cut the chicken thighs into 1-inch cubes. Marinate them with 1 tablespoon of tamari, the oyster sauce, Shaoxing wine, sesame oil, minced ginger, and garlic. Allow it to sit for 15 minutes.

Step 5

In a frying pan over medium heat, add 2 tablespoons of vegetable oil. Add the marinated chicken and mushrooms. Stir-fry for about 5 minutes until the chicken is browned and cooked through.

Step 6

Add the drained glutinous rice, soaking liquid from mushrooms, the remaining 2 tablespoons of tamari, salt, black pepper, and the scallions to the chicken mixture. Stir everything thoroughly to combine.

Step 7

Lay the lotus leaves flat and divide the rice mixture equally between the two leaves. Fold each leaf over the mixture to form a parcel, ensuring it is securely wrapped.

Step 8

Prepare a steamer and bring water to a boil. Place the lotus leaf parcels in the steamer basket, cover, and steam over medium-high heat for 45 minutes.

Step 9

Once cooked, remove the parcels carefully from the steamer, then serve the lotus leaf rice hot.

Nutrition Facts

Serving size	(1420.1g)

Amount per serving	% Daily Value*
Calories	1388.9

Total Fat 63.4g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 22.9g
Cholesterol 250mg	0%
Sodium 5582.3mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 17.5g	0%
Total Sugars 3.6g
Protein 73.5g	0%

Vitamin D 616IU	0%
Calcium 108.0mg	0%
Iron 4.8mg	0%
Potassium 1970.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 20.7%

Carbs: 39.1%