Main Ingredients:
Chicken thighs: as needed; Crushed rice: as needed.
Additional Ingredients:
Potatoes: as needed; Scallions: as needed; Ginger: as needed.
Seasonings:
Thirteen Spices: as needed; Salt: as needed; Light soy sauce: as needed; Dark soy sauce: as needed; Cooking wine: as needed.
Flavor: Five-spice; Cooking Method: Steaming; Cooking Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Lotus Leaf Steamed Chicken Chunks
Prepare the ingredients, soak the lotus leaves in advance.
Mix the crushed rice with thirteen spices and stir-fry in a flat-bottomed pan until fragrant. (If you don’t have crushed rice, you can buy steamed meat rice flour directly from the supermarket, which is pre-seasoned and ready to use, making it more convenient)
Cut the chicken thighs into chunks, soak and wash with salt, then marinate with light soy sauce, salt, cooking wine, scallions, and ginger.
Peel and cut the potatoes into chunks.
Mix the fried rice flour with the marinated chicken chunks.
Thoroughly mix everything together.
Prepare a steaming tray, line it with lotus leaves, and place the potato chunks on top. (You can also coat the potatoes with flour, but I didn’t do that)
Place the marinated chicken chunks on top.
Wrap everything with lotus leaves. If there is too much filling, use a plate to secure it. Steam over high heat until boiling, then reduce to low heat and steam for one hour.
