Chinese steamed chicken and rice parcels

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


2 lotus leaves

6 dried Chinese mushrooms

1¼ cups (275 g/9 oz) short-grain rice

1 tablespoon peanut oil

250 g (8 oz) chicken thigh fillets, cut into

1.5 cm (⅝ inch) cubes

2 garlic cloves, chopped

3 teaspoons grated ginger

50 g (1¾ oz) water chestnuts, chopped

1/4 cup (60 ml/2 fl oz) light soy sauce

1 tablespoon Chinese rice wine

1 teaspoon cornflour (cornstarch)


1. Soak the lotus leaves in warm water for 2 hours, then cut in half. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze, reserving the soaking liquid. Remove and discard the stems and chop the caps.

2. Rinse the rice, then put it in a saucepan with 1½ cups (375 ml/12 fl oz) water. Bring to the boil, reduce the heat, cover and cook over low heat for 10 minutes. Stand, covered, for a further 10 minutes.

3. Heat a wok over high heat, add the oil and swirl to coat. Add the chicken and cook for 3 minutes, or until browned. Add the garlic, ginger, water chestnuts and mushrooms and cook for a further 30 seconds. Add the rice wine, 2 tablespoons of the soy sauce and ¼ cup (60 ml/2 fl oz) of the mushroom soaking liquid. Mix the cornflour with 1 tablespoon water, add to the wok and cook until the mixture thickens. Add the rice and the remaining soy sauce.

4. Lay each piece of lotus leaf, brown-side down, on a work surface. Place one-quarter of the rice mixture in the middle of each piece of lotus leaf, making a mound about 6 × 8 cm (2½ × 3 inches). Fold in the short sides, then roll lengthways to create a parcel. Repeat with the remaining mixture. Put the parcels, seam-side down, in a large steamer that has been lined with greaseproof paper punched with holes. Cover and steam over simmering water in a wok for 20 minutes, replenishing the water if necessary. Serve, and unwrap the parcels to eat.