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Sticky Lotus Leaf Parcels

Sticky Lotus Leaf Parcels

Fragrant cauliflower rice studded with chicken, mushroom, and Chinese sausage, wrapped and steamed in lotus leaf the traditional way.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Cantonese, Chicken, Steamed
Servings: 4 servings
Calories: 286kcal

Ingredients

  • 3 cups cauliflower rice
  • 200 g boneless chicken thigh diced small
  • 2 links Chinese sausage or a keto-friendly cured sausage, sliced
  • 4 dried shiitake mushrooms rehydrated and diced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce or keto-friendly substitute
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 4 dried lotus leaves soaked until pliable (or parchment paper as a substitute)

Instructions

  • Heat a wok over medium-high heat and stir-fry the chicken until just cooked, about 4 minutes. Set aside.
  • In the same wok, stir-fry the sausage and shiitake for 2 minutes until fragrant.
  • Add the cauliflower rice, soy sauce, oyster sauce, sesame oil, and wine. Stir-fry 3-4 minutes until the cauliflower rice softens slightly and absorbs the sauce.
  • Return the chicken to the wok and toss to combine.
  • Divide the mixture among the soaked lotus leaves, fold into secure parcels, and place seam-side down in a steamer.
  • Steam over high heat for 20-25 minutes to let the flavors meld.
  • Unwrap at the table for the full aroma of the lotus leaf.

Notes

Chef's Tip: Don't over-stir-fry the cauliflower rice before steaming - it will continue to soften in the parcel, and starting too soft leads to mush. Keto Swaps: cauliflower rice replaces the traditional sticky rice entirely, still taking on the same lotus-leaf fragrance during steaming.

Nutrition

Calories: 286kcal | Protein: 22g | Fat: 17g | Fiber: 2g
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