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| 13/1/2004 |
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Lotus Leaf Parcels Recipe by Amy Beh
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Ingredients
1 boned chicken drumstick, cubed
16 gingko nuts
3 dried shiitake mushrooms, soaked and diced
50g enoki mushrooms, roots trimmed off
20g shredded young ginger
4 dried lotus leaves, soaked till soft and scald with hot water then cut into 8cm diameter circles
Some chives, scalded
Seasoning:
1/2 tsp salt
1 tbsp oyster sauce
1 tsp sugar
1 tsp light soy sauce
1/8 tsp pepper
1 tsp sesame oil
1/2 tsp Shao Hsing Hua Tiau cooking wine
A dash of monosodium glutamate
1 tsp corn flour
Method
Combine chicken meat with seasoning and set aside for several hours.
Put gingko nuts in a saucepan, add enough water to cover and bring to a boil then simmer for 15–20 minutes until gingko nuts turn tender.
Add mushrooms, enoki mushrooms, gingko nuts and ginger to the marinated chicken. Mix well to combine and divide into 10 portions.
Cut each lotus leaf into 3 rounds with a diameter of 17cm each. On each piece of lotus leaf, place one portion of filling ingredients in the centre.
Gather up the edges to form a neat packet. Tie up gently with a stalk of chives. Arrange the packets in a steamer. Steam for 10–12 minutes.
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