Lo Mai Gai (Sticky Rice in Lotus Leaf)

Instructions

1. 1

   Pre-Cook the Rice: Steam the soaked, drained glutinous rice in a bamboo steamer lined with parchment paper for 20 minutes until it is half-cooked and sticky.

2. 2

   Marinate the Chicken: Toss the diced chicken with 1 tbsp of oyster sauce, a pinch of salt, and a splash of Shaoxing wine. Let sit for 10 minutes.

3. 3

   Stir-Fry the Filling: Heat a wok over medium heat with 1 tbsp oil. Stir-fry the chicken, Chinese sausage, and mushrooms for 3-4 minutes until fragrant and the chicken is lightly browned. Add the remaining oyster sauce, dark soy sauce, sugar, and sesame oil. Stir to coat, then remove from heat.

4. 4

   Assemble the Leaves: Cut the tough stem off each soaked lotus leaf and cut the leaves in half. Lay a leaf half flat. Place a scoop (about 1/2 cup) of the half-cooked sticky rice in the center. Flatten it slightly.

5. 5

   Add Filling and Wrap: Spoon a generous amount of the meat filling over the rice. Top with another smaller scoop of rice to cover the filling. Fold the sides of the lotus leaf over the rice, then fold the top and bottom tightly to create a neat rectangular packet.

6. 6

   Steam: Place the wrapped packets back into the bamboo steamer. Steam over high heat for 30-40 minutes until the rice is fully tender and infused with the earthy aroma of the lotus leaf. Serve hot.