Hong Kong travel guide


Hong Kong Travel Guide

Steamed Chicken in Lotus Leaf

Steamed Chicken - Hong Kong Lotus leaf is a great ingredient and a cooking tool; as a cooking tool the lotus leaf is easy to use once soften, one leaf can cover an entire chicken and preserve moist and flavors of meats while cooking the lotus leaf releases a wonderful aroma and impart it to the different ingredients wrapped on the course.

Find chicken nutrition facts including a total daily needs, complete information about vitamins, minarals and nutrients.

  • 2 dried lotus leaves
  • 6 frozen chicken wings
  • 4 reconstituted black dried mushrooms
  • 6 red dates
  • 2 finely sliced green portion sprig spring onions

  • Marinadefor chicken(I)

  • teaspoon salt
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • teaspoon dark soy sauce
  • teaspoon wine
  • 1/4 teaspoon sesame oil
  • teaspoon sugar
  • 1/8 teaspoon ground white pepper.
  • 2 sprig spring onions white portion slightly crushed
  • 4 slices ginger julienned

  • Marinade for chicken (II)

  • teaspoon cornstarch
  • teaspoon oil

1. Clean and reconstitute the dried mushrooms, then remove the excess of water and slice it Stone red dates and soak them in water for about 15 minutes, discard water and half each.

2. Wash carefully the wings and then scald, the chicken.

3. Use a wok to simmer 6 cups of water, briefly scald lotus leaf until softenedand dried the rest of the water.

4. Marinade the chicken with marinade for chicken (I), for about half an hour, then before wrapping add marinade for chicken (II)and mix in mushrooms and dates.

5. Wrap the lotus leaf with the ingredients on and the chicken like a parcel.

6. Place the chicken wrap in a wok or in a steamer and cook for about 20 min at high heat.

7. Serve hot.

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