Lotus Leaf Wrapped Chung Recipe
Festive Dumplings Recipes

Ingredients

500 g
100 g

(A)
1 tbsp
1 tbsp
1/2  tbsp
1/2 tsp
3/4 tbsp
2 tbsp
100 g
1/2 tsp
1 tsp
1 tsp

Filling:
400 g
1 tsp
1 tsp
1 tbsp
1/2 tsp

Seasoning (B):
1 1/2 cubes
1 1/2 tbsp
2 1/2 tbsp
100 g
30 g
8
4

glutinous rice, soaked overnight
rice, washed


salt
sugar
light soy sauce
dark soy sauce
Chinese Five Spice powder
oil
split green beans, soaked overnight
salt
sugar
sesame oil


chicken meat, chopped into bite-sized pieces
chopped garlic
sesame oil
oil
pepper


preserved fermented red bean paste
light soy sauce
sugar
dried Chinese mushrooms, soaked to soften & diced
dried prawns, soaked
dried bamboo leaves, boiled, washed and soaked
lotus leaves, soaked

Method

1. Heat oil in a wok, fry glutinous rice and rice. Add in (A) to mix. Add enough water to cover the rice and cook until all the water has been absorbed into the rice. Dish out and set aside.

2. Combine split green beans with salt, sugar and sesame oil to mix. Heat oil and sesame oil and fry dried prawns and garlic until fragrant. Add chicken, mushrooms and (B) to mix. Dish out and set aside.

3. Place a lotus leaf on your table and place two bamboo leaves in a criss-cross fashion over the leaf. Add 2-3 tbsp prepared glutinous rice, 1 tbsp green beans and add 2 tbsp of cooked filling mixture. Top with glutinous rice mixture. Wrap glutinous rice with lotus leaf and fashion into a square packet. Secure the parcel with hemp string. Place the lotus leaf rice packet in a pressure cooker and pressure cook for 25-30 minutes. Dish out and cut open the leaf and serve. Makes four packets.