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Steamed Chicken in Lotus Leaf


Steamed Chicken in Lotus Leaf

1 lb bone-in chicken, chop into pieces
1 1/2-in fresh ginger, cut into thin strips
2 mushrooms, soaked in warm water, discard the stems, and sliced the caps into small pieces
1 Chinese lap cheong (sausage), sliced diagonally
1/2 tablespoon oil
1 stalk scallion, cut into small rounds
1 dried lotus leaf


1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1/4 teaspoon Chinese rose wine, optional
1/4 teaspoon salt or to taste
1/4 teaspoon sugar
3 dashes white pepper
1/2 teaspoon sesame oil
2 tablespoons water
1/2 tablespoon corn starch


Rinse the chopped chicken pieces with cold running water. Pat dry with paper towels.

Marinate the chicken, mushrooms, and chopped scallion with all the ingredients in the Marinade for about 30 minutes.
Heat up a wok or skillet with the cooking oil.

Stir-fry the Chinese lap cheong or sausage until aromatic.

Add the Chinese sausage (together with the oil in the wok) to the chicken and mushrooms. Stir to blend well.

Heat up a pot of water and bring it to boil. Scald/blanch the lotus leaf with the boiling water until it becomes soft.

Wipe both sides of the leaves dry with paper towels and place the chicken in the middle of the leaf.

Fold the sides up and wrap it tightly into a parcel. (Make sure it’s fold tight to avoid the juice from the steamed chicken chicken from leaking out.) Lay it on a deep plate and prepare to steam.

Steam the chicken parcel for about 25-30 minutes or until all the chicken pieces are cooked through. Unwrap the parcel and serve the steamed chicken immediately with steamed rice.

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26 COMMENTS... read them below or add one

  1. June

    This steamed chicken looks really good, I can imagine the good taste. Where did you get the lotus leaf?

  2. Yea, wanted to ask the same question regarding where you get the lotus leaves. There are some Cantonese restaurants that serve lotus leaf fried rice…it is very very delicious if done well :)

  3. JessS

    Whoa, that looks so good and definitely reminds me of 2 of my favorite dishes at a dim sum restaraunt. I live in Baltimore and haven’t been able to find lap cheong anywhere, do you know if they allowed to sell them online? I’ve looked on amazon but doesn’t quite look right. Anyhow, love your blog and this recipe looks so delicious.

  4. Hi Bee, are dried lotus leaves easier to handle than fresh ones? I have seen the dried ones sold at Chinese medical halls and I am wondering if after soaking, they would be more pliable than the fresh leaves…

    • Shirley – I have never used fresh lotus leaf before so I don’t know the texture but the dried ones are pretty easy to handle, after blanching in hot water. You should try it out.

  5. I love this dish, just wondering why not making it recently. I should better take yours as a reminder, thanks.

    While dried lotus leaves are popular here for preparing different dishes, we also like to cook the fresh ones with winter melon as a soup during summer, which is said to help reduce dampness and heat in our bodies : ).

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