Nuo Mi Ji (Lotus Leaf Sticky Rice with Chicken)
Opening the lotus leaves explodes the scent! "Chinese Okowa", the highest peak of Hong Kong tea drinking
Description
The absolute ace staple of HK and Guangdong Yum Cha. Luxurious ingredients like sweet-savory braised chicken, dried shiitake, dried shrimp, and salted egg yolk are wrapped in chewy glutinous rice, encased in large aromatic Lotus Leaves, and steamed.
Restaurants serving Nuo Mi Ji (Lotus Leaf Sticky Rice with Chicken)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice
- Chicken
- Lotus leaf
- Dried shiitake
- Dried shrimp
- Salted egg yolk
- Oyster sauce
- Soy sauce
Instructions
- [Authentic Recipe]
- Soak glutinous rice overnight and steam until al dente.
- Chop chicken; marinate with soy, oyster sauce, sugar, and sesame oil. Rehydrate and chop shiitake and shrimp.
- Fry the chicken, shiitake, and shrimp; add soaking liquid and oyster sauce to create a rich, thick filling.
- Blanch dried giant Lotus Leaves to soften; wipe clean.
- Spread a leaf, lay a rectangle of sticky rice in the center.
- Top with the chicken filling and a salted duck egg yolk.
- Cover with more sticky rice to completely encase the filling.
- Fold the leaf tightly into a square packet.
- Steam on high for 30-
- mins until the lotus aroma perfectly permeates the rice.
Learn more Spice, substitutes, tips
Key spices
Noble aroma of lotus leaf and rich umami of oyster sauce、オイスターソースの濃厚な旨味
Substitutes at Japanese supermarkets
Substitute with JP bamboo leaves or parchment paper for steaming
Pairing
Pu'er Tea / Light Dim Sum like Chang Fen
Trivia
Originally a street food sold by shoulder-pole vendors in 1920s Guangzhou night markets. Evolved from being served in bowls to wrapped in leaves for portability, eventually rising to become premium restaurant Dim Sum.
Eating tips & etiquette
Served piping hot. Enjoy the noble, tea-like aroma that rises the instant you unfold the leaf at the table. The sticky rice is saturated with chicken fat and brown oyster sauce, punctuated perfectly by the salty yolk.
Allergen
Poultry, Shrimp, Eggs, Soybeans, Wheat