Lotus Leaf Parcels of Sticky Rice with Chicken and Chinese Sausage

What you need

• 400 g (2 cups) glutinous rice, rinsed, soaked 4 hours, drained
• 3 dried lotus leaves, large
• 6 dried shiitake mushrooms
• 200 g (7 oz) boneless chicken thighs, cut into 2 cm pieces
• 2 Chinese sausages, lap cheong, sliced
• 20 g (3/4 oz) dried shrimp, soaked 15 min, drained, chopped
• 1 tbsp light soy sauce, for the chicken
• 1 tbsp oyster sauce, for the chicken
• 1 tbsp Shaoxing wine
• 1 tsp cornflour
• 2 slice fresh ginger, finely shredded
• 2 tbsp neutral oil
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce, for the rice
• 1 tbsp oyster sauce, for the rice
• 1 tsp toasted sesame oil
• 1 tsp sugar
• white pepper, to taste

Method

Restated from the original video

1. 1

   Soak the lotus leaves in hot water until pliable, about 30 min. Soak the mushrooms in 300 ml of warm water for 30 min, then squeeze dry, keeping the soaking water. Slice the mushroom caps and discard the stems.

2. 2

   Mix the chicken with the light soy sauce for the chicken, the oyster sauce for the chicken, Shaoxing wine, cornflour, ginger and white pepper. Leave 20 min.

3. 3

   Heat 1 tbsp of the oil in a wok over high heat. Fry the sausages for 1 min, add the chicken and mushrooms, and stir-fry until the chicken is cooked through with no pink inside, 4-5 min. Add 3 tbsp of the mushroom water, then tip the filling onto a plate.

4. 4

   Wipe the wok, heat the remaining oil and fry the shrimp until fragrant, about 30 seconds.

5. 5

   Add the drained rice and stir-fry for 3 min. Add the dark soy sauce, the light soy sauce for the rice, oyster sauce for the rice, sesame oil, sugar and 150 ml of the mushroom water.

6. 6

   Cover and cook on low heat until the rice has soaked up the liquid and is half cooked, about 8 min. Let it cool until you can handle it.

7. 7

   Rinse the lotus leaves, pat them dry and cut each into 2 pieces. Lay one piece shiny side down.

8. 8

   Spread a thin layer of rice in the middle, add a share of the filling, then cover with more rice. Fold the leaf into a tight square parcel and tuck the ends underneath, so it holds its shape.

9. 9

   Set the parcels in a steamer, seam side down. Steam over high heat until the rice is soft, glossy and sticky all the way through, 30-35 min.

10. 10

    Rest for 5 min and serve hot, still wrapped. Each person opens their own parcel at the table.

Imported from anncoojournal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.