8 Treasure Lotus Leaf Rice

Ingredients

• 2 pcs Lotus Leaves
• a few pieces of crispy roast port (mine was store bought)
• ½ large onion, diced small
• 1 small carrot, sliced and cut in flower shape for decoration
• 2 pcs Chinese red dates for decoration
• 8 pcs ginko nut
• 3 dried shiitake mushrooms
• 8 pcs baby abalone (from can)
• 2 Tablespoons dried shrimp
• 1 chinese wax sausage
• 2 Tablespoons crispy shallots
• 2 Scallions, chopped
• 2 Tablespoons neutral oil
• 2 Cups freshly cooked long grain rice
• 2 Tablespoons of Lee Kum Kee Oyster Sauce
• 1 Tablespoons Soy Sauce
• 2 Tablespoons Shaoxing Wine
• 1 Tablespoon Sesame Oil
• A couple dashes Ground White Pepper

Method

1. Soak 2 pieces of the lotus leaves to soften it for about 30 minutes in warm water.
2. Soak the shiitake mushrooms and dried shrimp in 2 cups of warm water for 20-30 minutes in a medium bowl. Pour the soaking liquid into a separate container and save 1 cup of soaking liquid for later. Set the ingredients aside.
3. Cook rice in rice cooker.
4. Trim and discard the shiitake stem. Slice the mushrooms thinly and set aside.
5. Heat a large pan over medium high heat and add the oil and roast pork.
6. Let the roast pork cook for 2 minutes.
7. Add the onions and continue stir frying for another minute. Add shiitake mushrooms, dried shrimp, and chinese wax sausage and stir fry for another couple minutes.
8. Add the sauce ingredients to the pan: Oyster sauce, soy sauce, sesame oil , shaoxing wine, and 1 cup of the reserved soaking liquid.
9. Add a couple dashes of the white pepper, stir, and lower the heat to medium. Cook for 4-6 minutes.
10. Add cooked rice and stir till well mixed.
11. Arrange soften lotus leaves into the bowl.
12. Arrange carrots, baby abalone, ginko nut and flower carrots at the bottom of the bowl.
13. Take the rice mix and spoon over the decorations to the brim of the bowl.
14. Fold up the lotus leaves.
15. Steam lotus leaf bundle for 20 minutes for the scent to permeate into the rice.
16. Turn the bundle upside down carefully, cut open the bundle to reveal the decorative ingredients
17. Garnish with the chopped scallions and crispy shallots.
18. Serve immediately and enjoy!

Product used in recipe

• Lee Kum Kee - Panda Oyster Sauce