Chinese sausage rice

Method

1. 1 Soak the glutinous rice for 30 minutes, then drain it and soak the dried lotus leaves until they become soft and pliable.
2. 2 Sauté sliced Chinese sausage with soaked shiitake mushrooms until the fat melts and the sausage is fragrant.
3. 3 Mix the rice with the rendered fat, soy sauce, oyster sauce, and pepper.
4. 4 Wrap the rice in two layers of lotus leaves to form a square package, then tie it tightly with string.
5. 5 Steam the rice for 40 minutes, wrapping it in leaves to make it soft, moist, and fragrant, unlike the burnt edges of rice cooked in a clay pot.
6. 6 Unfold the banana leaf at the table, then drizzle sesame oil and sprinkle chopped scallions over the rice.

With an appliance

• Pressure cooker 45 min

  Replace step 5: Place the lotus leaf package on a rack, steam under low pressure for 20 minutes, then let it air dry for 10 minutes to allow the glutinous rice to cook until soft and fragrant. Step 6: Leave the leaves open at the table and drizzle with sesame oil.