Ingredients
500 g chicken breast (about 1 lb), 100 g mushrooms, 50 g ham, 4 fresh lotus leaves.
Seasonings
1 g MSG (optional), 15 g (about 2 tablespoons) cornstarch, 10 g (about 2 teaspoons) sesame oil, 3 g (about 1/2 teaspoon) salt, 30 g (about 2 1/2 tablespoons) sugar, and 10 g each of chicken fat, Shaoxing wine, ground white pepper, sesame oil, ginger, and scallion.
Instructions
1. Slice the chicken breast and mushrooms; cut the ham into 20 slices; slice the ginger; chop the scallions; wash the lotus leaves, blanch them briefly in boiling water, remove the stems and ribs, and cut into 20 triangular pieces.
2. Blanch the mushrooms in boiling water until softened, then drain and rinse under cold water. Place the chicken and mushrooms together in a bowl, then add salt, MSG, sugar, ground white pepper, cooking wine, sesame oil, chicken fat, cornstarch, ginger slices, and chopped scallions, and mix everything evenly.
3. Divide the chicken and mushrooms evenly among 20 lotus leaf pieces, top each with a slice of ham, fold into rectangular parcels, arrange on a plate, and steam for 2 hours until tender. This dish is tender, fragrant, and refreshing, with nourishing properties that help strengthen the body and relieve summer heat and dampness.