Steamed Chicken with Lotus Leaves – A Fragrant and Nutritious Dish

Steamed chicken wrapped in lotus leaves is a delicious dish with the irresistible aroma of lotus leaves. This dish is not only flavorful and aromatic but also highly nutritious, offering the health benefits of both chicken and lotus leaves. The combination of tender chicken, fragrant lotus leaves, and wholesome ingredients makes it a perfect choice for a healthy and satisfying meal.

Here’s a detailed guide on how to prepare this aromatic and delicious steamed chicken with lotus leaves:

Ingredients (Serves 3–4)

• 1 whole chicken, about 2 kg

• 2 lotus leaves

• 20 g dried wood ear mushrooms (black fungus)

• 50 g dried lotus seeds

• 2 shallots

• 1 clove of garlic

• 1 stalk of spring onion

• 1 jar of turmeric powder

• 1 jar of honey

• 1 jar of chili sauce

• Seasonings: salt, sugar, fish sauce, seasoning powder, MSG, pepper

• Equipment: steaming pot, kitchen twine
  
  

Step 1: Prepare the Chicken

To make steamed chicken with lotus leaves, it’s best to buy a cleaned chicken from the market. Ask the seller to remove all feathers and internal organs for easier preparation.

To eliminate any unpleasant odor, rinse the chicken thoroughly with water, then rub all over with one tablespoon of salt. Rinse 2–3 times with clean water and pat dry with a clean cloth or paper towel.

Next, use a skewer or toothpick to prick around the chicken body to help the marinade penetrate evenly.

Step 2: Marinate the Chicken

Place the chicken in a large bowl and season it with:

• 1 tablespoon fish sauce

• 2 teaspoons pepper

• 1 teaspoon turmeric powder

• ½ teaspoon seasoning powder

• 1 teaspoon MSG

• ½ teaspoon sugar

• 1 tablespoon chili sauce

• 1 tablespoon honey

• Chopped shallots and garlic

Mix thoroughly, making sure the seasoning coats both the inside and outside of the chicken. Marinate for at least 1 hour to allow the flavors to fully absorb.

Step 3: Prepare Other Ingredients

• Spring onion: Trim the ends, wash clean, and tie into a small bundle.

• Wood ear mushrooms: Soak in cold water for 1–2 hours until they expand. Rinse thoroughly multiple times and chop into small pieces.

• Lotus seeds: Boil in water for about 30 minutes until soft, then drain and set aside.
  
  

Step 4: Stuff the Chicken

Fill the chicken cavity with the soaked mushrooms and boiled lotus seeds. Use the spring onion bundle to help secure the stuffing inside, fastening with toothpicks if necessary.

Step 5: Prepare the Lotus Leaves

Lotus leaves are delicate and can tear easily when wrapped. To prevent this, either sun-dry the leaves for a short time or microwave them on medium heat for about 2 minutes. This makes them more flexible for wrapping.

Step 6: Wrap and Steam the Chicken

If you have extra mushrooms and lotus seeds, place them around the chicken for added flavor and presentation. Place the chicken on the lotus leaves and wrap carefully. Tie securely with kitchen twine.

Fill a steaming pot with about 1 liter of water. Bring to a boil over medium heat. Place the wrapped chicken in the steamer basket and cover with the lid. Steam for 50–60 minutes, or until the chicken is fully cooked and tender.

Step 7: Serve and Enjoy

After steaming, the chicken wrapped in lotus leaves will have a beautiful golden color thanks to the combination of turmeric powder and honey.

When eating, you’ll enjoy tender chicken infused with the fragrant aroma of lotus leaves, complemented by the nutty texture of lotus seeds and earthy flavor of mushrooms. For an enhanced taste, serve with a dipping sauce made of lime, salt, and pepper, or a homemade sweet and spicy sauce.

Tips to Enhance Flavor:

• For extra aroma, lightly toast the lotus leaves over low heat before wrapping.

• You can also add slices of ginger or a few star anise inside the chicken for a more complex flavor profile.

• Leftover steamed chicken can be shredded and used in rice or noodle dishes for an aromatic twist.