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Loh Mai Chicken (Chicken in glutinous rice wrapped in lotus leaf) (recipe from China)

1 lb. glutinous rice 5 Chinese mushrooms
½ lb chicken 2 Tbs. soy sauce
½ tsp. black soy sauce 2 Tbs. sesame oil
¼ tsp. pepper 7 Tbs. oil
4 oz. roast pork(char siu) 8 oz. pork
1 Tbs. cornflower 2 lotus leaves
½ tsp. salt
2-3 tsp. Chopped coriander leaves.
2 Tbs. oyster sauce

Soak rice overnight. Rinse, drain well and cook. Wash and soak mushrooms. When soft cut into halves. Cut chicken into ½ pieces. Season with ½ sauce, 1tbs. oyster sauce, 1 tsp. sesame oil and 1 tsp. sugar. Slice roast pork into 10 pieces. Dice pork into ½ inch cubes and season with ½ tbs. of sesame oil, the remaing sugar and a good shake of pepper.

Heat 7 Tbs. oil and fry chicken until cooked and gravy is absorbed. Remove and set asife. Wash lotus leaves, put in boiling water till pliable, drain and cool.

Heat another 2 tbs. oil, add pork and toss for 1 min., add mushrooms and ¼ cup water, then cover and simmer for 10 minutes. Blend cornflower with ¼ cup water, thicken gravy with this mixture when pork is cooked. Set aside.

Mix cooked rice with 3 tbs. oil, 1 tbs. soy sauce, ½ tbs. sugar and ½ tsp. salt. Mix in chopped meats and mushrooms. Place cooked leaf in bowl and fill with rice micture. Fold over leaf margins and steam over boiling water for about 30 minutes.

Lotus Leaf Chicken
(recipe from China)

one chicken (1500g)/one fresh lotus leaf


1.Clean the chicken, remove the carcass, cut into two, flavor with spiced salt and cooking wine, brush with soy sauce, drop into 6-fold heated oil and deep-fry till golden brown.

2.Remove to a casserole, add anise, wild pepper, salt, tomato ketchup, and soup stock, stew till the seasonings permeate, remove, wrap in the lotus leaf, steam till soft and tender, take out, sprinkle with pepper.





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