Kitchen Recipe Collection
Nuomi Ji (Lotus Leaf Sticky Rice)
A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.
- Prep
- 120 min
- Cook
- 60 min
- Total
- 180 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 2 cups glutinous rice (sticky rice)
- 2 large dried lotus leaves, halved
- 200g boneless chicken thigh, diced
- 4 dried shiitake mushrooms, soaked and diced
- 1 Chinese sausage (lap cheong), sliced
- 1 tbsp dried shrimp, soaked
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp sugar
- 1 tsp sesame oil
Equipment
- Large steamer
- Wok or skillet
- Mixing bowls
Instructions
- 1
Soak Sticky Rice
Soak the glutinous rice in cold water for at least 3 hours or overnight.
- 2
Soak Lotus Leaves
Boil the dried lotus leaves for 5 minutes, then soak in cold water until pliable. Trim the hard center stem.
- 3
Marinate Chicken
Marinate diced chicken with soy sauce, wine, sugar, and sesame oil for 20 minutes.
- 4
Prepare Mushrooms/Shrimp
Ensure the mushrooms and dried shrimp are fully hydrated, then chop them finely.
- 5
Sauté the Filling
In a wok, stir-fry the chicken, sausage, mushrooms, and shrimp until cooked. Add oyster sauce and mix well. Set aside.
- 6
Prepare the Rice
Drain the soaked rice. Stir in 1 tbsp of soy sauce and a pinch of salt to season the rice itself.
- 7
Prepare the Leaves
Lay a softened lotus leaf half on the counter, wiping it dry.
- 8
Layer Rice
Place a scoop of seasoned raw sticky rice in the center of the leaf.
- 9
Add Filling
Spoon a generous amount of the cooked chicken filling over the rice.
- 10
Top with Rice
Cover the filling with another scoop of sticky rice.
- 11
Wrap Tight
Fold the sides of the lotus leaf inward, wrapping it tightly into a rectangular parcel.
- 12
Steam
Place parcels in a steamer and steam over high heat for 1 hour. Unwrap and serve hot.
Cooking Tips
- The lotus leaf imparts a distinct herbal, earthy aroma to the rice. Do not substitute it with parchment or foil if you want the authentic taste.
- The rice goes into the leaf raw (soaked). It cooks fully during the 1-hour steaming process.
Variations
- Add Salted Egg Yolk: A classic addition is half a salted duck egg yolk in the center of the filling.
- Vegetarian: Use extra mushrooms, bamboo shoots, and tofu, omitting all meats.
Nutrition Estimate
420 calories · 16g protein · 65g carbs · 10g fat · 4g fiber per serving
