Five-spice lotus leaf chicken with Chinese sausage

Five-spice lotus leaf chicken with Chinese sausage

By
From
Chinese Unchopped
Serves
6
Prep
30 mins
Cooking time
30 mins
Photographer
Martin Poole

Lotus leaves have a porous nature that makes them perfect for steaming – as the steam soaks through them their sweet, earthy aroma is added to whatever is wrapped inside. Here they accentuate the naturally warm flavours of the five-spice and wind-dried sausage, while the lotus root adds a nice contrast in texture. This is a great dinner-party dish; serve the lotus parcels whole and let the guests unwrap their individual parcels.

Ingredients

Quantity Ingredient
6 large lotus leaves, soaked in hot water
2 x 8-10cm lotus root segment
10 boneless chicken thighs
2 wind-dried chinese sausages
20 dried golden lily mushrooms, soaked and drained, (see note)

The marinade

Quantity Ingredient
1/2 teaspoon chinese five-spice
2 tablespoons shaoxing rice wine
3 tablespoons light soy sauce
2 teaspoons granulated sugar
2 teaspoons sesame oil
2 tablespoons cornflour

To serve

Quantity Ingredient
Pickled carrot and mooli

Method

  1. Put the lotus leaves in a large bowl, cover with hot water and leave to soak for at least 30 minutes or up to 1 hour. Peel the lotus root segments and finely slice them into large rings.
  2. Cut the chicken thighs into eighths and place the pieces in a mixing bowl, then finely slice the wind-dried Chinese sausages and add to the chicken along with the drained soaked mushrooms. Add the marinade ingredients to the bowl and, using your hands, massage them into the meat until everything is well combined.
  3. To assemble the lotus leaf wraps, lay a leaf on a clean work surface and arrange a few of the lotus root slices in the centre. Spoon some of the marinated meat over the lotus root, then wrap the edges of the leaves around the meat to form a tight package. Repeat with the remaining leaves.
  4. Place a bamboo steamer over a wok a third filled with boiling water. Put the lotus leaf wraps inside the steamer, cover with the lid and steam for 25 minutes.
  5. Remove the wraps from the steamer and serve with rice and a pickled vegetable dish such as Pickled Carrot and Mooli.

Note

  • To rehydrate dried mushrooms, cover them in 300ml hot water and leave to soak for at least 1 hour (preferably overnight). Drain them before using, reserving the soaking water for use in your recipe, if necessary.

Tip:

  • You will find lotus root in most Chinese supermarkets; they usually come vacuum-packed. You want to look for lotus root that is light brown in colour – try to avoid the black-skinned lotus roots as they tend to be older and not as fresh.

Swapsies:

  • If you cannot find dried golden lily mushrooms, swap out finely sliced dried porcini, shiitake or straw mushrooms instead.
Tags:
Chinese
School of Wok
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