cooker lotus leaf chicken yam steamed rice 芋头鸡饭锅荷叶蒸饭

Above slideshow demonstrates the cooking process
Ingredients:-
chicken 1/2 piece
yam (round shape Thailand yam better as soft after cooked) 1/2 piece
lotus leaf 2-4 pieces
capsicums traffic light 1 piece each
cauliflower 1/2 piece
red dates a few pieces
black fungus 2 pieces
mushroom 3-4 pieces
chinese wofberries 1 small bowl
ginger 2 slices
butter 10-100g ( less for less oily, more for better fragance)
star anises few pieces
cinammon stick 1
water 2-4 bowls
dark soy sauce 2 table spoon
light soy sauce 3-4 table spoon

Methods

1. In a wok, add buter
2. fry garlic
3. add rice and fry
4. remove fragance rice from wok
5. add rice bran cooking oil
6. fry garlic
7. add and fry with ginger, cinnamon sticks and star anises
8. add and fry with mushroom (soaked soft)
9. add and fry with black fungus (soaked soft)
10. add and fry with chicken
11. add and fry with red dates
12. add and fry with chinese wolfberries
13. add water
14. add and fry with yam (steamed soft)
15. add dark soy sauce
16. add light soy sauce
17. remove chicken yam from wok
18. place fragance rice into rice cooker
19. add 80% done fried chicken yam
20. add capsicums & cauliflower
21. mix & stir
22. to cook
23. cooker chicken yam rice is ready
24. option 2: place on lotus leaf instead of rice cooker
25. wrap and fix with tooth picks
26. to steam for 30-45 minutes
27. lotus leaf chicken yam steamed rice is ready

 Tips

• capsicums & caulilower can be stir fried on wok instead of cooking with the chicken yam rice in the cooker to maintain nutrition and colour, just place on top of the chicken yam rice after it is cooked
• star anises & cinammon is not a must ingredients, its purpose is to add special fragance to the chicken. Liking to the unic fragance is individual.

Challenge
The biggest challenge of this dish is to maintain the softness and moisture of the rice as well as tenderness of chicken meat cooked. Thus, control the water level in the cooker is crucial as chicken yam added comes with sauce.

芋头鸡饭锅荷叶蒸饭

以上影片演示烹饪过程

成份： -

鸡1 / 2只
芋头（圆形泰国芋头易熟软）1 / 2粒 

荷叶2-4片
灯笼椒3粒
菜花1 / 2粒 

红枣几粒

 黑木耳2件 

蘑菇3-4件

红纪子一小碗 

姜2片 

牛油10 - 100克（增添饭香）

 五角几粒
桂皮1 条 

2-4碗水 

老抽2汤匙

 酱油3-4汤匙

小贴士

• 灯笼椒及菜花可以入锅轻炒，才放芋头鸡饭上，而不是与鸡饭一起烹饪，以维持营养和颜色。

• 五角 1 桂皮不是必须的材料，其目的是为了添加特殊香味。喜欢是很个人的。

 挑战 这个菜最大的挑战是保持鸡熟肉嫩和饭柔软。因此，控制电饭煲水位至关重要。