Lotus Leaf Rice

Ingredients

• 2 lotus leaves
• 3 cups cooked rice
• 2 tablespoons oil
• ¾ cup Pro V Select Whole Natural Cashew
• 3-4 spring onion bulbs, sliced
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• 2 fresh red chillies, diagonally sliced
• 5-6 button mushrooms, quartered
• 200 grams boneless chicken leg, cut into thick strips
• 4-5 dried shitake mushrooms, soaked, drained and sliced
• 1 medium carrot, peeled, vertically halved and thinly sliced
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon dark soy sauce
• 2 teaspoons red chilli sauce    
• ½ cup chicken stock
• 1½ tablespoons corn flour slurry
• ¼ cup chopped spring onion greens + to sprinkle

Method

1. Heat oil in a non-stick pan, add Pro V Select Whole Natural Cashew and sauté till golden brown. Drain on a plate and set aside.
2. Add spring onion bulbs to the same pan along with add garlic, ginger and fresh red chillies, mix and sauté for 1 minute.
3. Add mushrooms, mix and sauté for 2-3 minutes. Add chicken, mix and sauté for 3-4 minutes.
4. Add shitake mushrooms and carrot, mix and toss well.
5. Add salt and crushed black peppercorns and mix well. Add dark soy sauce, red chilli sauce and chicken stock and mix well.
6. Once the mixture comes to a boil, add corn flour slurry and mix well.
7. Add cooked rice and mix with light hands. Cook for 4-5 minutes.
8. Add spring onion greens. Reserve some Pro V Select Whole Natural Cashew for garnish and add remaining and mix well.
9. Heat sufficient water in a deep non-stick pan.
10. Place lotus leaves on the worktop and transfer the prepared rice equally on them. Fold the sides to make parcels.
11. Place the parcels in a bamboo steamer and cover with its lid. Keep the steamer on the pan with hot water and steam for 10-15 minutes.
12. Transfer the parcels on the serving plates, cut open the upper surface of each parcel, sprinkle spring onion greens and remaining Pro V Select Whole Natural Cashew and serve hot.