Ingredients
5 dried lotus leaves, cut in half or use banana leaves or aluminum foil1 1/2 cups short-grain rice, washed and drained
4 Chinese dried mushrooms, soaked in hot water for 15 minutes to reconstitute, drained, stems removed and chopped
1 tablespoon vegetable oil
2 teaspoons peeled and grated fresh ginger
6 1/2 ounces ground (minced) chicken
4 ounces jumbo shrimp (green king prawns)
peeled, deveined, and finely chopped
2 Chinese pork sausages, finely chopped
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon oyster sauce
2 teaspoons cornstarch (corn flour) mixed with 1 tablespoon water
Description
Warmed Lotus Leaves Are Filled With Rice, Mushrooms, Chicken, Shrimp, And Seasonings. (This Recipe Is Adapted From Vicki Liley's "Dim Sum", A Cookbook In The Essential Kitchen Series). As Seen On Abou, Recipes From GourmetSleuth
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