Cantonese-Style Lotus Leaf Rice with Chinese Sausage and Mushrooms

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant sticky rice steamed in lotus leaves, layered with savory Chinese sausage and shiitake mushrooms for a satisfying meal. This Chinese-inspired rice and grain recipe, ready in about 105 minutes, pairs glutinous rice, dried shiitake mushrooms, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 60 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

2 cups glutinous rice
6 pieces dried shiitake mushrooms
2 links Chinese sausage (lap cheong), sliced thin
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
3 garlic cloves, minced
2 large, soaked dried lotus leaves
2 1/2 cups water

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Instructions

Step 1: Rinse 2 cups glutinous rice until water runs clear, then soak in cold water for 3 hours. Drain thoroughly.
Step 2: Soak 6 dried shiitake mushrooms in warm water for 30 minutes until softened. Drain and slice thinly.
Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 sliced Chinese sausages and 6 sliced mushrooms, stir-frying for 3 minutes.
Step 4: Add drained glutinous rice, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil to the skillet. Stir well to combine and cook for 2 minutes to absorb flavors.
Step 5: Soak 2 large dried lotus leaves in hot water for 10 minutes until pliable. Drain and pat dry.
Step 6: Place lotus leaves flat, spoon rice mixture into the center, then fold leaves tightly to form a parcel.
Step 7: Steam parcels over boiling water for 45 minutes until rice is fully cooked and aromatic.
Step 8: Carefully unwrap and serve the lotus leaf rice hot, offering a fragrant and satisfying Cantonese delicacy.