Glutinous Rice Wrapped in Lotus Leaf and Chicken Stuffed with Glutinous Rice Wrapped in Lotus Leaf

My neighbour had given me some lotus leaf that she had bought and I had been having it in the kitchen for quite sometime not knowing what to use it for yet. And then I bumped into this recipe in FB and thought of trying it out with a tweak.

With the pressure cooker, I actually don't need to pre soak the rice but since I need to get rid of the phytic acid, so, I soaked it for bout 3-4hours prior to using it.

Here goes the recipe:

Ingredients

• 2pcs of lotus leaf, pre soaked with hot water
• 1 small young chicken (mine is 1.2kg)
• 2.5cups of glutinous rice, soaked for 3-4hrs
• 2tbsp shiao thing wine for chicken marinate
• 1tsp five spices powder for chicken marinate
• a small pinch of pepper for chicken marinate
• a big pinch of sea salt for chicken marinate
• 1 chinese sausage, skin removed and diced
• 2 pcs of chinese mushroom, reconstituted and diced (water used keep aside)
• 3 pcs of dried scallop, soaked and water keep aside, shred to small pieces
• 3tbsp dried shrimp, soaked, water disposed
• 2 cloves of garlic, chopped
• 1 big pc of shallots, sliced
• 1/4 cup of carrot, diced
• a small pinch of garlic powder for the rice
• a small pinch of sea salt for the rice
• a small dash of pepper for the rice
• 4tbsp oil
• some strings to tie
• 3 pcs of big aluminium foil

Methods:

1. Marinate the chicken and set it aside.
2. Heat up the oil on the cooking wok. Once hot, add in the shallot and saute till it is almost brown. Add in the sausage and garlic and fry till fragrant. 
3. Add in the carrot, mushroom, scallop and dried shrimp. Stir fry till the shrimp get crispy.
4. Add in the rice and the water retained and stir fry till the water dry up. Season with the seasoning listed for the rice and stir for it to mix evenly. Leave it to cool.
5. Stuff in as much rice as possible into the chicken cavity. Press it down and continue stuffing till it is full. Then use the string to tie the bottom of the drumstick to avoid the filling from falling out.
6. Wrap the chicken with a layer of lotus leaf. Then wrap it with the aluminium foil to ensure no leakage and to maintain moisture. I had left mine to heat for few hours coz I was out for school pick up and the chicken is still moist and just right.
7. Then place the rest of the rice onto the other piece of lotus leaf. Fold it up from the top, bottom then right and finally left. Tie the parcel up with the leftover string.
8. Place 2 cups of water into the pressure cooker, then the aluminium foiled wrapped chicken and finally the rice wrapped in lotus leaf. Cover the pressure cooker's cover, set to bake mode (which is 45mins) and start. Remember to set the valve to bake mode.
9. Voila, once pressure released, the food is ready to be served. :D

*Note: I'm using the Philips electric multi cooker which has the pressure cooker and bake mode.