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Lotus Leaf Chicken


Lotus Leaf Chicken
1 whole chicken, about one and a half pounds
1 Tablespoon sesame oil
1 Tablespoon crushed brown slab sugar
3 Tablespoons Chinese rice wine
2 Tablespoons dark Chinese soy sauce
2 Tablespoons thin Chinese soy sauce
4 cloves peeled and minced fresh garlic
3 slices fresh ginger, minced
2 soaked dried whole lotus leaves
1 lightly beaten egg white
1 scallion, cut slivered and on an angle
1. Chop chicken into two-inch pieces then dry them with paper towels.
2. Mix sesame oil, brown slab sugar, rice wine, dark and light soy sauces, garlic, and ginger, and marinate chicken in this mixture for half an hour.
3. Put lotus leaves on bottom and sides of a medium-size bowl, pour in the chicken and the marinade and wrap the lotus leaves around it sealing them with the lightly beaten egg white.
4. Put this is a heat-proof bowl over rapidly boiling water on a steamer rack in a steamer. Steam for twenty-five minutes, then remove and put it in a pre-heated bowl. Cut open the lotus leaves bending them back, and garnish with the scallion slivers and serve.

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