SERVES: 4
PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 340 (per serving)
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INGREDIENTS
- 1 tablespoon oil
- 3 shallots, chopped
- 2 teaspoons grated ginger
- 1 chicken breast fillet, finely chopped
- 1 cup chopped Chinese barbecue duck
- ½ cup chopped shiitake mushrooms
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 4 cups cooked long-grain or glutinous rice
- 4 dried lotus leaves
INSTRUCTIONS
1 Heat oil in a wok over high heat. Add shallots and ginger and cook for 2 minutes. Add chicken, duck and mushrooms to wok and cook for a further 4 minutes.
2 Add soy sauce, sugar and rice to wok and stir well. Soak lotus leaves in water until soft.
3 Dry leaves. Place rice in lotus leaves and fold them over to form a parcel. Place parcels in bamboo steamers and steam for 15 minutes.
NUTRITION FACTS
Calories: 340 Kcal
Fat: 17 g
Cholesterol: 185 mg
Sodium: 658 mg
Potassium: 270 mg
Carbs: 34 g
Protein: 14 g