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This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Firstly, drain the water that was used to soak the dried scallops and set it aside. Add more water and make up to 2 cups of liquid. Then, mix the crumbled MAGGI® Chicken Stock Cube into it.
Next, heat 2 tablespoons of cooking oil in a non-stick wok or pan and stir-fry the chopped shallots and garlic until wilted. Then, add in the Shiitake mushrooms, dried shrimps, chicken and scallop. Proceed to stir briefly and add in the seasoning mix.
Stir-fry until cooked, about 4 – 5 minutes. Then, dish out into a bowl and set aside.
Using the same wok/pan, set on medium high heat, add in 1 tablespoon of cooking oil. When the oil is heated, add in the glutinous rice and stir evenly for about 2 minutes. Next, pour in ½ cup of MAGGI® Chicken Stock liquid that was prepared earlier and keep stirring until the chicken stock liquid is fully absorbed.
Repeat the process above until the chicken stock liquid is finished. Then, turn off heat.
Add in the chicken and mushroom mixture and stir until it’s evenly mixed.
Soak the dried lotus leaves in boiling water for 5-10 minutes to soften it.
Next, lay down the softened lotus leaf and spoon half of the sticky rice onto the centre of it. Fold it up like an envelope and snug the top flap underneath the package. If necessary, fasten the package by tying with a kitchen twine. Repeat with the other lotus leaf.
After it’s neatly wrapped up, place it in the steamer and allow it to steam for 20 minutes on high heat or until the rice is soft and fully cooked.
Unwrap the lotus leaf and enjoy this fabulous dish with the family.
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