Ingredients (for 4):
- Chicken - 1
- Chinese sausages - 1
- Dried shiitake mushroom - 5
- Red dates - 4
- Dried lotus leaf - 1
- Salt- 1/2 tsp
- Sugar - 1/2 tsp
- Ginger juice - 1 tbsp
- Tapioca starch - 1 tbsp
- Oyster sauce - 1 tsp
- Chinese yellow wine - 1 tsp
- Soy sauce - 1.5 tsp
- White pepper powder - dashes
- Sesame oil - 1/2 tsp
- Oil - 1 tsp
- Spring onion - 2 sprigs
Procedures:
1. Soak the dried lotus leaf in water for one hour until softened. Rinse to clean.
2. Soak the dried shiitake mushroom in water until softened. Then remove the stem.
3. Cut the chicken into pieces. Clean and drip dry.
4. Wipe dry the lotus leaf. Cut off the bottom hard part and then put on the steaming plate.
5. Cut the Chinese sausages into thick slices. Remove the seeds of the dates and cut in halves. Shred the white part of the spring onion.
6. Mix 1/2 tsp of tapioca starch with the shiitake mushroom.
7. Mix soy sauce, oyster sauce, salt and sugar together.
8. Add the sauce into the chicken to marinate for 15 minutes.
9. Then add ginger juice, Chinese yellow wine, white pepper powder and tapioca starch. Mix well. Then add in sesame oil and cooking oil.
10. Add the shiitake mushroom, red dates, and Chinese sausages into the chicken.
11. Put the chicken and other ingredients on the lotus leaf, avoid layering on each other. Trim off the edges of the excess lotus leaf.
12. Wrap the lotus leaf around. Use toothpicks to fix the leaf from flapping open.
13. Steam for 25 minutes.
14. Put the spring onion on top and serve.
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