Glutinous Rice un Lotus Leaves

Preparation & cooking time : 1½ hours
Serves: 4

600 gm glutinous rice, soaked for 4 hours & drained
4 tablespoons cooking oil
1 tablespoon chopped garlic & onion

A
1 tablespoon MAGGI Concentrated Chicken Stock
1 tablespoon MAGGI Dark Soya Sauce
1 teaspoon sesame oil
1 teaspoon sugar
½ cup water
dash of pepper
3 tablespoons oil
1 tablespoon chopped garlic & shallots
4 tablespoons dried prawns, soaked
200 gm chicken meat, diced
5 mushrooms, soaked and diced
1 tablespoon MAGGI Oyster Sauce
1 tablespoon MAGGI Light Soya Sauce
dash of sesame oil and pepper
2 pieces lotus leaves, soaked, washed & wiped dry
fried shallots
sliced red chilli & spring onion

1 Heat oil, stir-fry garlic and shallot until aromatic. Add glutinous rice, ingredients A and mix well. Spoon into steaming tray and steam for 45 minutes or until rice cooked.

2 Heat oil, stir-fry garlic and shallots until aromatic. Add dried prawns and fry until aromatic. Add chicken, mushroom, MAGGI Sauces, sesame oil and pepper. Stir-fry until meat cooked.

3 Thoroughly mix cooked rice with meat mixture. Divide into 2 portion and wrap with lotus leaves

4 Steam over high heat for 15 minutes. Garnish with fried shallots, red chilli and spring onion.

From www.maggi.com.my