Gluten-Free Sticky Rice in Lotus Leaf
Delight your senses with Gluten-Free Sticky Rice in Lotus Leaf, a traditional Asian delicacy reimagined for gluten-free diets. This aromatic dish features tender glutinous rice, perfectly infused with the earthy essence of lotus leaves, and a savory filling of marinated chicken, shiitake mushrooms, and optional Chinese sausage. Carefully wrapped and steamed to perfection, each parcel unveils fragrant layers of flavor, elevated by gluten-free soy sauces, sesame oil, and a hint of Shaoxing wine. Ideal for special occasions or an indulgent treat, this recipe offers a restaurant-quality experience that's naturally gluten-free. Pair it with a light soup or a crisp salad for the ultimate culinary feast.
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Ingredients
- 2 cups Glutinous rice (certified gluten-free)
- 4 large Dried lotus leaves
- 1 cup Chicken thigh (boneless, diced)
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Dark gluten-free soy sauce
- 1 tablespoon Shaoxing wine (or substitute dry sherry)
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 0.5 cup Shiitake mushrooms (rehydrated and diced)
- 0.25 cup Cooked Chinese sausage (optional, diced, certified gluten-free)
- 2 tablespoons Green onions (chopped)
- 2 tablespoons Oil (vegetable or neutral)
- 4 cups Water
- 1 Bamboo steamer or steamer pot for cooking
Directions
Step 1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Step 2
Meanwhile, soak the dried lotus leaves in warm water for 30-40 minutes until pliable. Trim any tough stems or hard edges.
Step 3
In a mixing bowl, combine the diced chicken thigh, gluten-free soy sauces, Shaoxing wine, sesame oil, sugar, salt, and ground white pepper. Mix well and marinate for at least 20 minutes.
Step 4
Drain the soaked glutinous rice completely. In a large frying pan or wok, heat 2 tablespoons of oil over medium heat. Add the drained rice and stir-fry it for 2-3 minutes. Gradually add 2 cups of water, stirring continuously and letting the rice absorb the water slowly. Cook until moderately sticky but not fully cooked, then set aside.
Step 5
In the same pan, stir-fry the marinated chicken for 2-3 minutes until partially cooked. Add the diced shiitake mushrooms (and Chinese sausage, if using) and cook for another 2 minutes. Set aside the filling.
Step 6
Take one lotus leaf, pat dry, and cut it in half if large. Place one portion of the half-cooked sticky rice in the center of the leaf. Flatten the rice slightly, scoop about 2 tablespoons of the filling onto the rice, then add another portion of rice to cover the filling.
Step 7
Fold the lotus leaf around the rice and filling to form a rectangular parcel, ensuring the filling is fully enclosed. Use kitchen twine if necessary to secure the wrap. Repeat with remaining lotus leaves, rice, and filling.
Step 8
Prepare a steaming setup by adding 2 cups of water to a steamer pot or wok and heating until boiling. Place the lotus leaf parcels in the steamer basket, ensuring enough space between them for steam circulation.
Step 9
Steam the parcels over medium heat for 30-40 minutes, adding more water to the steamer as needed to prevent it from drying out.
Step 10
Carefully remove the steamed parcels and serve hot. To eat, carefully unfold the lotus leaf and enjoy the aromatic sticky rice and filling.
Nutrition Facts
| Serving size | (2039.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2703.6 |
| Total Fat 93.3g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 259.4mg | 0% |
| Sodium 5764.8mg | 0% |
| Total Carbohydrate 349.8g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 12.2g | |
| Protein 97.4g | 0% |
| Vitamin D 209.2IU | 0% |
| Calcium 153.7mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1417.6mg | 0% |
Source of Calories