Sticky Rice in Lotus Leaf

Instructions

1. Prepare the rice
   After draining the soaked glutinous rice, mix it with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Set aside to marinate for 20 minutes.
2. Cook the filling
   Heat vegetable oil in a wok over medium-high heat. Add diced chicken and stir-fry until lightly browned. Add Chinese sausage, mushrooms, and dried shrimp. Continue to stir-fry for 3-4 minutes until fragrant.
3. Season the filling
   Add the remaining soy sauce, oyster sauce, Shaoxing wine, white pepper, and the remaining sesame oil to the wok. Stir well to combine all ingredients. Add scallions, mix thoroughly, and remove from heat. Allow the filling to cool slightly.
4. Partially cook the rice
   Steam the marinated glutinous rice for 20 minutes until it's partially cooked but still firm. Let it cool for 10 minutes.
5. Assemble the packets
   Lay a lotus leaf flat with the smooth side down. Place about 1/2 cup of the partially cooked rice in the center and flatten slightly. Add 2-3 tablespoons of filling on top, then cover with another 1/2 cup of rice. Fold the sides of the lotus leaf over the rice, then fold up the bottom and roll to form a neat package. Secure with kitchen string if necessary.
6. Steam the packets
   Arrange the wrapped lotus leaf packets in a steamer, leaving some space between them. Steam over high heat for 45-50 minutes until the rice is fully cooked and tender.
7. Rest and serve
   Remove the packets from the steamer and let them rest for 5-10 minutes before serving. This allows the flavors to settle and makes them easier to handle. Serve warm by unwrapping the lotus leaf to reveal the fragrant sticky rice inside.