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Malaysian Recipe : Double Happiness Lotus Rice

This is a one-dish meal.

Serves 4 to 6


  • 500g rice
  • 4 cups water
  • 2 tbsp light soy sauce
  • 2 tsp sesame oil
  • 6 dried Chinese mushrooms, soaked in warm water, and reserve the water
  • 1 tbsp thick soy sauce
  • 2 tsp sugar
  • 2 chicken breasts
  • 6 tbsp dried shrimps
  • 1 clove garlic, crushed
  • ½ tsp finely grated fresh ginger
  • 1 tsp salt
  • 2 tsp cornflour
  • Lotus leaves or aluminum foil


  1. Put rice in a saucepan with water, light soy sauce and one teaspoon sesame oil. Bring to boil quickly, then turn heat to low, cover and let rice dry.
  2. Cut off and discard mushrooms stems. Slice mushrooms and place in a saucepan with ¾ cup of the mushrooms water, thick soy sauce, remaining two tsp sesame oil and sugar. Cover and simmer for 10 minutes.
  3. Debone chicken breasts and dice. Add chicken and dried shrimps to the mushrooms. Then add garlic, ginger, salt and another ½ cup mushroom water. Cover and simmer 5 minutes longer. Thicken gravy with cornstarch mixed with mushroom water. Remove from heat and cool.
  4. Mix this gently through the cooked rice.
  5. Take ¾ cup portions of rice mixture and put on 4 overlapping lotus leaves (which have been soaked in water). Wrap securely and tie with string. Steam for 25 minutes and serve warm.

Note: If lotus leaves are not available, form into parcels with aluminum foil.


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Last Modified: 11/27/11.