Smoked Oyster Sticky Rice Stuffing In Lotus Leaf Recipes

Steps:

• Preheat oven to 450°F degrees.
• Place rice in a 9-by-13-inch casserole.
• In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
• Bring to a boil and pour over rice.
• Cover tightly with foil and bake for 30 minutes, or until rice is tender.
• Meanwhile, in a Dutch oven, heat oil over medium heat.
• Add leeks, onion and celery.
• Cook, stirring occasionally, until tender, about 10 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
• Stir into rice.
• Season with salt and pepper.
• (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).

Steps:

• Wash the rice several times until the water runs clear.
• Transfer the rice to a heavy pot or electric rice cooker and add the equal amount of water.
• Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times.
• Add sugar, salt, oyster sauce and soy salt to the rice and mix thoroughly.
• Soak lotus leaves thoroughly in boiling water, wash them and spread them out on a table.
• Mix all the stuffing ingredients together in a bowl.
• Spread one thin layer of cooked sticky rice on each lotus leaf then add stuffing on top of rice in the centre.
• Cover with another thin layer of sticky rice.
• Fold the lotus leaves inwards and wrap well.
• Steam them in the steamer over high heat for 10 minutes.