Ingredients
- 8 lotus leaves (dried)
- 8 chinese black mushrooms (dried)
- 8 portions
- 4 packe tie it with twine (square)
- 3 chinese sausages lop
- 1 chicken breast (whole)
- 3/4 chunks
- 1/2 put it on a cutting board
- 1,900 ml saucepan
- 475 ml chicken stock
- 120 gr long rice (grain)
- 90 gr sweet glutinous rice
- 30 ml soy sauce
- 16 gr shrimp (dried)
- 10 ml soy sauce
- 10 gr dry vermouth
- 10 ml asian sesame oil
- 6 gr sugar
- 2 gr ginger (grated)
- 2 gr pepper (white)
- 1 slice soaked in warm water until soft
heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping. NOTE: Sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results. Makes 8 packets. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.
