Hunan-Style Steamed Lotus Leaf Rice with Mushrooms and Chicken

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 steamed rice wrapped in lotus leaves, infused with tender chicken and earthy mushrooms for a savory and aromatic experience. This Chinese-inspired rice and grain recipe, ready in about 80 minutes, pairs glutinous rice, chicken thighs, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 50 min Serves 4 Chinese cuisine 380 cal/serving

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Ingredients

2 cups, rinsed and soaked for 2 hours glutinous rice
8 oz, diced into 1/2-inch pieces chicken thighs
6 dried, rehydrated and sliced shiitake mushrooms
2 large, soaked in warm water for 30 minutes lotus leaves
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp, minced ginger
2 stalks, chopped green onions
1/2 tsp white pepper
to taste salt
1 tbsp vegetable oil

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Instructions

Step 1: Drain 2 cups soaked glutinous rice and mix with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/2 tsp white pepper in a large bowl.
Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 tbsp minced ginger and sauté for 30 seconds until fragrant.
Step 3: Add 8 oz diced chicken thighs and 6 rehydrated sliced shiitake mushrooms. Stir-fry for 5-6 minutes until the chicken is cooked through.
Step 4: Combine the cooked chicken and mushroom mixture with the seasoned rice. Stir in 2 chopped green onions and salt to taste.
Step 5: Lay out 2 soaked lotus leaves on a flat surface, divide the rice mixture evenly, and wrap tightly into parcels.
Step 6: Place the parcels in a steamer and steam over boiling water for 40 minutes until the rice is tender and fragrant.
Step 7: Carefully unwrap the lotus leaves and serve the fragrant rice hot.