Lotus Leaf Rice, Hakka-Style

Name: Lotus Leaf Rice, Hakka-Style (Hakka Lin Bau Fon)
Cuisine: China
Ingredients: 3 scallions: discard both ends, wash, dry, slice finely; 1½ cups extra long-grain rice; 4 fresh water chestnuts: peel, wash, dry, cut into ¼-inch dice; 3 teaspoons minced garlic; 3½ tablespoons peanut oil; 8 ounces shrimp: shell, devein, wash, dry, cut into ½-inch pieces; Pinch of white pepper; 1½ pounds chicken cutlets: remove fat, gristle, membranes, cut into ½-inch dice; 2 lotus leaves; 2 teaspoons oyster sauce; ½ teaspoon sugar; 1 teaspoon ginger juice mixed with 1 teaspoon white wine; 1 teaspoon light soy sauce; 2 teaspoons minced ginger; ½ cup dried Chinese black mushrooms: soak in hot water for 30 minutes, wash, remove stems, cut into ¼-inch dice; 3 eggs, beaten; 1 tablespoon scallion oil; ¼ teaspoon salt; 1 teaspoon cornstarch; ⅓ cup bamboo shoots, cut into ¼-inch dice

Hakka Lin Bau Fon

Preparation info

Difficulty
Medium

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This differs from the vegetarian version of lotus leaf rice, for not only does it contain shrimp and chicken, but it is made with easily obtainable rice instead of the somewhat rarer glutinous rice of the other version. For the Hakka it is a simple enough treat because all one need do is pluck the lotus leaves from ponds that abound in them.

Ingredients

Asia
China
Main course

Ingredients

Method