Fragrant, tender chicken wrapped in lotus leaf and steamed to perfection — a Chinese banquet classic brought home
There’s something magical about unwrapping food from a lotus leaf.
The aroma hits first — earthy, tea-like, and warm. Then the steam rises, carrying notes of soy, garlic, and Shaoxing wine. Inside? Incredibly tender chunks of chicken, marinated to the bone, gently perfumed by the leaf itself.
This is 荷叶鸡, or Steamed Chicken in Lotus Leaf — a dish you’d typically see at Chinese banquets or dim sum, but surprisingly easy to recreate in your home kitchen. The technique might feel a bit theatrical (wrapping chicken like a gift? yes, please), but the flavors are gentle and deeply comforting.
Why Steam in Lotus Leaf?
Lotus leaves are more than just beautiful wrappers — they infuse the chicken with a subtle floral, almost smoky aroma that can’t be mimicked with parchment or foil. When steamed, they hold in moisture while still allowing just enough breathability for flavor to build naturally.
This method isn’t just traditional — it’s clever. By enclosing the chicken, you’re essentially slow-steaming it in its own juices, creating ultra-tender meat and a rich, savory broth inside each parcel.
How to Make It
You’ll start by marinating boneless chicken thighs in a mixture of soy sauce, Shaoxing wine, garlic, and sesame oil, along with rehydrated shiitake mushrooms and optionally Chinese sausage or chestnuts for extra depth.
Then it’s wrapped into softened lotus leaves — like wrapping a burrito — and steamed gently for about 40 minutes. You can even tuck in a spoonful of soaked sticky rice to soak up all the juices and turn it into a full meal.
What to Serve With It
This dish shines when paired with a simple bowl of jasmine rice or a light green side for color contrast — like a smashed cucumber salad or stir-fried pea shoots.
Just before serving, consider a drizzle of hot sesame oil or a quick scallion-ginger sauce for brightness.
A Dish to Impress (That’s Easier Than It Looks)
Despite the delicate flavor and beautiful presentation, this recipe is incredibly forgiving. It’s hard to overcook, and the ingredients are mostly pantry staples if you keep a few Asian sauces on hand. You can also prep it in advance and steam it just before serving — perfect for company.
Whether you’re looking to recreate a restaurant memory or just want something new and comforting for dinner, this lotus-wrapped chicken will absolutely deliver.
Steamed Chicken in Lotus Leaf (荷叶鸡)
4
servings20
minutes40
minutesIngredients
1.5–2 lbs boneless skinless chicken thighs, cut into large chunks
2–3 dried lotus leaves (soaked and softened)
6 dried shiitake mushrooms (rehydrated, sliced)
4 slices ginger
Optional: 2–3 slices Chinese sausage (lap cheong), cut on bias
Optional: chestnuts (for texture/body)
- Marinade:
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tsp dark soy sauce (for color)
1 tsp sesame oil
1 tsp cornstarch
1/2 tsp sugar
1/4 tsp white pepper
1 clove garlic, minced
Directions
- Prep Lotus Leaves:
Soak in hot water until soft and pliable (20–30 min), then rinse and pat dry.
Trim off tough edges if needed. You can overlap 2 leaves if small. - Marinate Chicken:
Combine chicken with marinade and sliced mushrooms. Let sit at least 30 minutes, or up to overnight. - Assemble:
Lay lotus leaf flat. Place 1 portion of chicken (with mushrooms, optional sausage, etc.) in the center.
Fold leaf over tightly into a square parcel (like wrapping a burrito). Tie with kitchen string if desired. - Steam:
Place in a steamer basket or on a rack over boiling water.
Steam for 35–40 minutes, lid on, until chicken is fully cooked and infused with fragrance. Serve over rice, sprinkle with green onions, sesame seeds and maybe a light drizzle of Oyster sauce.
Notes
- To Serve:
Serve the parcels directly at the table, or open and plate with jasmine rice.
Optionally drizzle with a spoon of hot sesame oil or scallion-ginger sauce.
