Lotus Leaf Steamed Chicken

荷叶蒸鸡

Lotus Leaf Steamed Chicken — CantoneseGuangzhou home cooking.

Ingredients

• boneless chicken thigh
• dried lotus leaf
• scallion
• oyster sauce
• Shaoxing wine

Instructions

1. Soak dried lotus leaf in 500 ml warm water (40°C) for 45 minutes until flexible and deep green. Drain, rinse under cold water, and pat dry with towel. (Leaf uncurls fully, veins prominent, no brittle edges)
2. In a bowl, combine chicken, oyster sauce, Shaoxing wine, 1 tsp salt, and white pepper. Mix well for 3 minutes until sticky. Fold in scallion lengths gently. (Marinade coats chicken thickly; scallions remain bright green)
3. Lay soaked lotus leaf flat on clean surface. Place marinated chicken in center, leaving 5 cm border. Gather leaf edges loosely over chicken—do not seal tightly. (Chicken mound is fully concealed; leaf overlaps naturally like a cradle)
4. Place parcel in steamer basket over boiling water. Cover and steam on medium heat for 30 minutes—steam must penetrate leaf, not just cook outside. (Leaf darkens slightly at edges; faint green aroma rises steadily)
5. Carefully unwrap parcel at table—steam will release dramatically. Transfer chicken to plate, pour accumulated juices over top, and serve with steamed rice. (Steam billows upward in a single, fragrant cloud; chicken glistens with glossy, amber juice)