Eight Treasures Lotus Leaf Rice 八宝荷叶饭

[Ingredients]

• 350g glutinous rice, soaked overnight

• 60g large dried scallop, soaked overnight - reserve soaking water*

• 16 dried oysters, soaked overnight

• 10g black fungus, soaked overnight and julienned

• 20g lotus seed, soaked overnight

• 2 Chinese sausage, diced

• 30g dried shrimp, soaked overnight

• 4 dried Chinese mushroom, soaked overnight and sliced

• 30g candied winter melon, diced

• 30g minced shallot

• 15g minced garlic

• 10g chopped scallion

• 3tbsp oil

• 4 lotus leaves, soaked

[Seasoning]

• *250ml scallop soaking water

• 2tbsp oyster sauce

• 1tbsp light soy sauce

• 1/2tsp dark soy sauce

• 2tbsp Hua Diao Jiu

• 1tbsp sesame oil

• 1/8tsp pepper

[Steps]

1. In a heated deep pan, add in shallot and stir fry till lightly browned.

2. Add in garlic and shrimp, stir-fry till fragrant.

3. Add in mushroom, fungus and sausage, stir-fry till fragrant.

4. Add in drained rice and stir well.

5. Add in all seasoning ingredients and stir well.

6. Followed by lotus seed, winter melon and scallions, mix well.

7. Line a large bowl with lotus leave. Add rice mixture in and topped with scallops and oysters. Wrap it up and and steam for 1hr 15mins.

Adapted from The Meatmen Singapore