Steamed Chicken Wrapped with Lotus Leaf

Tips:

Make use of the steam from boiling water can heat up the casserole quick and evenly. You may use this trick for other cast iron casseroles too. 

• Product used: Buffet Casserole 26cm

Ingredients 

(Servings: 4)

• 1/2 Chicken (chopped into small pieces)
• 1 Dried lotus leaf
• 8 Deep-fried bean curd cube (cut half)
• 4 Yunnan ham (sliced)
• 10 slices Bamboo Shoot (sliced)
• 4 Shitake mushroom (sliced)
• 20g Black fungus (soaked)
• 1 Tablespoon Ginger (finely shredded)
• Coriander (finely chopped)

Seasoning:

• 1 teaspoon Sesame Oil
• 2 teaspoon Potato Starch
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 1 Egg white
• Sugar to taste
• 1 tablespoon Shaoxing Wine
• White pepper powder to taste

Instructions

1. Mix the marinade well with chicken pieces, marinade for 30minutes.
2. Add water into Le Creuset Buffet Casserole 26cm, bring it to boil and continue to cook for around 3 minutes with the lid on over medium heat.
3. Open the lid, scald the dried lotus leaf until soften, set aside.
4. Pour out the water, set the lotus leaf in the casserole. Place deep-fried bean curd cube on the leaf, then place chicken, Yunnan ham slices, bamboo shoot slices, Chinese black mushroom slices and black fungus. Finally sprinkle a little finely shredded ginger on top and wrap the lotus leave.
5. Put the lid on and cook for 10 minutes over medium-low heat. Then turn off the heat and leave it aside for 15minutes with the lid on.
6. Sprinkle the finely chopped coriander and serve hot.