Lotus-leaf steamed chicken with red dates
Chicken and red dates steamed in a fragrant lotus leaf, seasoned only with salt and ginger — tender, simple and gentle.
- 40 min
- Serves 2
- Steam
- Easy
Why it suits you: The Sensitive constitution has weak defensive qi, and at Summer Solstice cold air-conditioning easily sets off sneezing and a runny nose. Chicken and red dates gently build qi and digestion, lotus leaf clears summer heat, and only salt and ginger are used — simple, mild and low-allergen.
Method
Prep 20 min · Cook 20 min- 1Soak the lotus leaf in hot water for 15 minutes until soft, rinse, wipe dry and brush with a little oil.
- 2Cut the chicken into pieces, pat dry and mix with the salt, cornflour, ginger and red dates. Marinate for 15 minutes, then stir in a little oil.
- 3Lay the lotus leaf on a plate, add the chicken and fold the edges over to make a parcel.
- 4Steam over boiling water on high heat for 18–20 minutes, until the chicken is cooked through and the juices run clear when pierced with a chopstick.
- 5While it steams, blanch the choy sum for 1–2 minutes. Open the leaf and serve hot with rice.
Chef's tips
- Dried lotus leaves are sold at herbal shops and dried-goods stalls; one large leaf can be cut in half for two meals.
The TCM view
Chicken is sweet and warm; it warms the middle and builds qi. Red dates are sweet and warm and support digestion and blood; lotus leaf is bitter and neutral, clearing summer heat and damp and lifting clear yang; ginger is pungent and warm and settles the stomach. A gentle warming tonic, with lotus leaf to clear summer heat — strengthening defences without being heaty.
