17 December 2012,02:32 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Soak the leaves in warm water for 30 minutes. Drain thoroughly.
  • Heat the oil in a wok or deep frying pan, add the garlic and spring onions and stir-fry for 1 minute.
  • Add the remaining ingredients, except the lotus leaves, and cook for 2 minutes.
  • Cut each lotus leaf into 2 or 3 pieces and divide the mixture between them, spooning into the centre.
  • Fold the leaf, enclosing the filling, to form a parcel and secure with string or raffia. Place in a steamer and steam vigorously for 15 to 20 minutes.
  • Pile on to a warmed serving dish.


  • 15 lotus leaves 
  • 2 tablespoon Cooking oil
  • 2 clove garlic, peeled and crushed 
  • 5 spring onions, chopped 
  • 200 grams button mushrooms, wiped and sliced
  • 100 grams cooked lean ham, diced 
  • 200 grams cooked chicken, diced
  • Few green peas
  • 100 grams bamboo shoots, drained and chopped
  • 250 grams long-grain rice, cooked
  • 4 tablespoons soy sauce 
  • 4 tablespoons dry sherry

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