Steamed Chicken in Lotus Leaf (荷叶鸡)

• 1.5–2 lbs (680–907g) boneless skinless chicken thighs, cut into large chunks
• 2–3 dried lotus leaves (soaked and softened)
• 6 dried shiitake mushrooms (rehydrated, sliced)
• 4 slices ginger
• Optional: 2–3 slices Chinese sausage (*lap cheong*), cut on bias
• Optional: chestnuts (for texture and body)
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) oyster sauce
• 1 tbsp (15 ml) Shaoxing wine
• 1 tsp (5 ml) dark soy sauce (for colour)
• 1 tsp (5 ml) sesame oil
• 1 tsp cornstarch
• 1/2 tsp (2.5 ml) sugar
• 1/4 tsp white pepper
• 1 clove garlic, minced

Instructions

1. 1

   Prep the lotus leaves: Soak them in hot water until soft and pliable (20–30 minutes), then rinse and pat dry. Trim off any tough edges if needed. You can overlap 2 leaves if they are small.

2. 2

   Marinate the chicken: Combine the chicken with the marinade and sliced mushrooms. Let sit for at least 30 minutes, or up to overnight.

3. 3

   Assemble the parcels: Lay a lotus leaf flat. Place 1 portion of chicken (with mushrooms, optional sausage, etc.) in the centre. Fold the leaf over tightly into a square parcel (like wrapping a burrito). Tie with kitchen string if desired.

4. 4

   Steam the parcels: Place them in a steamer basket or on a rack over boiling water. Steam for 35–40 minutes with the lid on, until the chicken is fully cooked and infused with fragrance. Serve over rice, sprinkle with green onions, sesame seeds, and maybe a light drizzle of oyster sauce.