What are the best ways to cook Lotus Leaf Rice?

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What are the best ways to cook Lotus Leaf Rice?
Chinese dishes are popular around the world
because of the umpteen varieties of flavors
served. You will not be tired of ordering Chinese
food because of the splendid varieties of
delicacies available. When you visit a Sze chuan
restaurant Singapore you will get to enjoy the
spicy delicacies cooked in Chinese style.
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If you visit the Cantonese restaurants, you will
be able to order to less spicy dishes which you
would find at the Chinese restaurants all over
the world. Lotus Leaf Rice is one of the most
scrumptious dishes available from the Chinese
platter at the best chill out bars in Singapore.
Here are few recipes that use this stunning
combination along with Chinese spices.
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Lotus leaf wraps is a popular dim sum Singapore
that can be ordered at the popular snack bars in
the country and also cooked at home. You need 4
lotus leaves that are cut into halves, about 150g
sticky rice, 6 ounce chicken breasts, 4 dried
mushrooms, 1tsp Chinese rice wine, 1tbsp soy
sauce, 2tsp cornstarch dissolved in water,
vegetable oil for stir-frying, a few drops of
sesame oil, and freshly ground pepper to taste.
You need to soak the lotus leaves in hot water
for about an hour. You should now add water to
the rice and soak it for an hour. You should now
pat the lotus leaves dry and drain the water in
the rice. Steam the rice now and keep it covered
in a bowl. Soak the mushrooms in hot water for
about half an hour and chop it finely after
removing the stems. Cut the chicken breasts into
small cubes, marinate with the wine, and
cornstarch.
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You should now finely cut the sausages, and in
another bowl mix the wine and sauce. Add the
cornstarch to the sauce. Ina wok, heat oil and
stir-fry the garlic. Now add the chicken cubes
and stir-fry until it is almost fully cooked.
Now, you should add the sausages and mushrooms
and stir-fry for another minute. Now mix all
ingredients and cook for another 2 minutes. Allow
it to cool. Now, separate the rice and the other
mixture into 8 separate portions. You should
spread the rice on the leave and make space with
your hands to immerse the fillings. Now cover it
with more rice and wrap it well. You should steam
the each of these wraps before serving to provide
the right mix of flavors.
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