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Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

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Asian - style Family incoming

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

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81Min
Challenging
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Ingredients

8 servings

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:

ingredient_quantity
recipe ingredient
2  cups
Glutinous Rice
4  pcs
Dried Scallop
4  tbsp
Dried Shrimps
10  pcs
Dried Shiitake mushrooms
200  g
Chicken Fillet
4  tbsp
Cooking Oil
2 
Shallots
3  cloves
Garlic
1  cube
MAGGI® Chicken Stock Cube
2  tbsp
Light Soy Sauce
1  tbsp
Dark Soy Sauce
3  tbsp
MAGGI® Oyster Sauce
1  tsp
Sesame Oil
1  tsp
Sugar
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Nutrition Value

Energy
292.87 kcal
Protein
13.66 g
Carbohydrates
43.73 g
Fats
6.63 g
Information per serving

Instruction

81 Minutes

  • Step1

    5 Min
    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.

  • Step2

    10 Min
    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.

  • Step3

    5 Min
    Stir-fry until cooked, about 4 – 5 minutes. Then, dish out into a bowl and set aside.

  • Step4

    5 Min
    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.

  • Step5

    15 Min
    Repeat the process above until the chicken stock liquid is finished. Then, turn off heat.

  • Step6

    5 Min
    Add in the chicken and mushroom mixture and stir until it’s evenly mixed.

  • Step7

    10 Min
    Soak the dried lotus leaves in boiling water for 5-10 minutes to soften it.

  • Step8

    5 Min
    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.

  • Step9

    20 Min
    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.

  • Step10

    1 Min
    Unwrap the lotus leaf and enjoy this fabulous dish with the family.
Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step1 of 10

: Dried Scallop, MAGGI® Chicken Stock Cube

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.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step2 of 10

: Cooking Oil, Shallots, Garlic, Light Soy Sauce, Dried Shiitake mushrooms, MAGGI® Oyster Sauce, Dried Shrimps, Chicken Fillet, Dried Scallop, Dark Soy Sauce, Sesame Oil, Sugar

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.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step3 of 10

Stir-fry until cooked, about 4 – 5 minutes. Then, dish out into a bowl and set aside.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step4 of 10

: Cooking Oil, Glutinous Rice

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.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step5 of 10

Repeat the process above until the chicken stock liquid is finished. Then, turn off heat.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step6 of 10

Add in the chicken and mushroom mixture and stir until it’s evenly mixed.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step7 of 10

Soak the dried lotus leaves in boiling water for 5-10 minutes to soften it.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step8 of 10

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.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step9 of 10

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.

Glutinous Rice with scallops and mushrooms wrapped with Lotus Leaves

Step10 of 10

Unwrap the lotus leaf and enjoy this fabulous dish with the family.

Recipe PDF

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