Steamed Hunan-Style Lotus Leaf Rice with Mushrooms and Chicken

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Fragrant steamed rice wrapped in lotus leaves, infused with tender chicken, shiitake mushrooms, and traditional Hunan seasonings. This Chinese-inspired rice and grain recipe, ready in about 90 minutes, pairs glutinous rice, boneless chicken thighs, dried shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 cups, rinsed and soaked for 2 hours glutinous rice
• 8 oz, diced into 1/2-inch pieces boneless chicken thighs
• 6, soaked in warm water for 30 minutes and sliced dried shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp, minced ginger
• 2 stalks, chopped green onions
• 2 large, soaked in hot water for 30 minutes lotus leaves
• 1 tbsp vegetable oil
• 1/4 tsp white pepper
• to taste salt

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Instructions

1. Step 1: Drain 2 cups soaked glutinous rice and steam it in a bamboo steamer over boiling water for 20 minutes until partially cooked and translucent.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 tbsp minced ginger and sauté until fragrant, about 1 minute.
3. Step 3: Add 8 oz diced chicken thighs and 6 soaked and sliced shiitake mushrooms. Stir-fry for 5 minutes until chicken is nearly cooked through.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and salt to taste. Cook for another 2 minutes until sauce is absorbed.
5. Step 5: Combine the chicken mixture with the steamed rice and 2 chopped green onions, mixing gently to distribute evenly.
6. Step 6: Place the soaked lotus leaves on a clean surface and spoon the rice and chicken mixture onto the center of each leaf. Fold the leaves to wrap the filling securely.
7. Step 7: Arrange the lotus leaf parcels in a steamer basket and steam over boiling water for 25 minutes until the rice is fully cooked and infused with the lotus aroma.