Lotus Leaf Rice with Duck

Siu Op Hor Yip Fon

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Lotus Leaf Rice exists in many versions in Canton. The quiet taste of the lotus leaf when steamed with rice is quite pleasing, and the combination of the two is beloved by chefs, who become very creative with them. The most traditional version has glutinous rice surrounding Chinese sausages, fresh pork, chicken, shrimp, and mushrooms. There is a Hakka version that combines chicken and shrimp and utilizes extra-long-grain rice. I have created a different version, using almonds and short-grai