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Chicken Thighs and Lychees In Lotus Leaf


Chicken Thighs and Lychees In Lotus Leaf
2 Chicken thighs, cut into one-inch pieces
1 Tablespoon thin soy sauce
1 Tablespoon oyster sauce
1 teaspoon each cornstarch, sugar, and salt
10 lychee fruit, skins and seeds discarded, each fruit cut in half
1 lotus leaf, blanched in hot water
3 slices fresh ginger, slivered
1 scallion, angle sliced
½ teaspoon sesame oil
dash of ground white pepper

1. Marinate chicken thigh for fifteen minutes in soy and oyster sauces, cornstarch, sugar, salt, sesame oil, and the ground pepper.
2. Cut away the thick center stem of the lotus leaf and put the chicken pieces and lychee halves on it wrapping like a package. Tie it with lotus leaf center strip.
3. Steam the packages seam side down over boiling water for twenty minutes, then remove them and and cut an ‘X’ to open each package part way.
4, Insert ginger and scallion pieces and the sesame oil; and gently stir the top of the package contents. Then let the diners help themselves to its contents.

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