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Black Rice in Lotus Leaf

Dim Sum and Other Snack Foods

Black Rice in Lotus Leaf
2 cups Chinese black rice
2 Tablespoons thin soy sauce
1 Tablespoon sugar
1 Tablespoon Chinese rice wine, preferably black
1/2 teaspoon black vinegar
1 cup cooked chestnuts, each cut in four to six pieces
1 cup cooked lotus seeds
4 black mushrooms, soaked, stems removed, and quartered
1/4 pound cleaned and peeled medium shrimp, each cut in half
1/4 pound pork, cut into half inch cubes
1/2 cup whole water chestnuts, each cut in quarters
2 large lotus leaves, soaked for fifteen minutes
1. Cook rice in simmering water or steam it for forty minutes, then partially cool it.
2. Mix soy sauce, sugar, wine, vinegar, chestnuts, lotus seeds, mushrooms, shrimp, pork, and water chestnuts, then add the rice and mix well.
3. Place lotus leaves one on the other lining a heat-proof bowl large enough to hold all the other ingredients. Put the rice mixture onto the lotus leaves, do not pack down, but do not leave air spaces, either. Cover the rice mixture with the overhanging pieces and put a small heat-proof plate on top of the lotus leaves that are covering the rice mixture.
4. Steam over rapidly boiling water for one hour. Then remove bowl and invert it on a serving platter, and then remove the bowl. Take a scissor and two inches from top, cut around the lotus leaf packet, set it askew, and place this on the table. When ready to serve, remove cut lid, and serve using a large serving spoon.

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