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	<title>Rasa Malaysia &#187; Mushroom</title>
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		<title>Steamed Chicken in Lotus Leaf</title>
		<link>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-chicken-in-lotus-leaf-recipe/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 21:15:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mushroom]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7325</guid>
		<description><![CDATA[I have always loved sticky rice wrapped in lotus leaf (荷叶饭), commonly available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients. The leafy nuance and fragrance complement and not compete with the preparation. Lotus leaf is really wonderful and I wonder why it&#8217;s not as widely used in home-cooking as it should be. So, I decided to purchase a pack of lotus leaf and try it out in my everyday Chinese cooking. I used the lotus leaf to make steamed chicken—a common Chinese dish. After the first bite of the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient.  With the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar&#8217;s chicken. I am so thrilled with the many possibilities&#8230; Below is my steamed chicken recipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version. (Click Page 2 for the Steamed Chicken in Lotus Leaf Recipe)]]></description>
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		<title>Mushroom Chicken (蘑菇鸡)</title>
		<link>http://rasamalaysia.com/mushroom-chicken/</link>
		<comments>http://rasamalaysia.com/mushroom-chicken/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 00:31:09 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mushroom]]></category>

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		<description><![CDATA[As much as I love cooking, I don&#8217;t—and can&#8217;t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking ideas, don&#8217;t know what to cook, don&#8217;t feel motivated to cook, or simply don&#8217;t want to cook. It happens to me a lot and that&#8217;s when I go to the hot food section of Asian grocery stores and buy (&#8220;ta pau&#8220;/打包) cooked food. If you live in California, there are plenty of such establishments, where you can get various types of Chinese, Cantonese, Taiwanese, Korean, Vietnamese, or Filipino dishes. The offerings depend on the type of Asian grocery store you go to. I love Chinese food so I usually go to Chinese grocery store to get them&#8230;(get mushroom chicken recipe after the jump) Mushroom chicken or 蘑菇鸡 is one of the dishes I usually get because I love both mushrooms and chicken. It&#8217;s nothing fancy, but it goes well with rice. I also love zucchini, which adds texture to the dish. Here is my mushroom chicken recipe—a simple Chinese recipe that you can make at home. (Click Page 2 for the Mushroom Chicken Recipe)]]></description>
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