[Ingredients]
4pcs dried lotus leaf - soaked for 1hr
400g glutinous rice - washed, soaked for at least 2hrs
1tsp sesame oil
2tbsp oyster sauce
2tsp dark soy sauce
3tsp light soy sauce
3tbsp shallot oil
4 shiitake mushrroms - soaked, diced
2 Chinese wax sausage - diced
2tbsp dried shrimp - soaked in hot water
1 cup water
[Chicken]
1 chicken thigh - boneless, skinless, cut into 1 inch chunks
1tsp shao xing jiu
1tsp light soy sauce
1tsp dark soy sauce
1tbsp oyster sauce
1/2tsp sugar
1/4tsp pepper
1/2tsp five spice powder
[Steps]
In a bowl, add in chicken and marination ingredients. Mix well and let marinade for at least 2hrs.
Drain rice. Spread out on a baking tray, add in 1 cup of water. Steam at 100degC for 30mins.
In a frying pan, add in shallot oil, mushroom, sausage and 1tsp light soy sauce. Mix well and cook till fragrant. Set aside.
Add chicken to pan and cook till cooked. Add in mushroom mixture, mix well.
Add in dried shrimps and cook till fragrant. Set aside.
Transfer rice to a large mixing bowl. Add in sesame oil, oyster sauce, dark soy sauce and 2tsp light soy sauce, mix well.
Spread shallot oil over lotus leaf. Add in rice, followed by chicken mixture. Fold in the edges and roll up tightly. Secure with kitchen twine.
Steam at 100degC for 40mins.
Adapted from The Meat Men
Video tutorial click here