Sticky rice chicken lo mai gai

Method

1. 1 Soak glutinous rice for 8 hours, then steam it for 25 minutes and mix it with pork fat and soy sauce.
2. 2 Soak dried lotus leaves in hot water for 30 minutes to make them pliable, then wipe them dry.
3. 3 Marinate the diced chicken with oyster sauce and soaked shiitake mushrooms, then stir-fry for 5 minutes.
4. 4 Spread out a lotus leaf, lay a layer of sticky rice, place the chicken filling with Chinese sausage and salted egg on top, then cover with a second layer of sticky rice.
5. 5 The sticky rice must completely enclose the filling both above and below; if the filling is exposed, the package will dry out and lose its sweetness.
6. 6 Wrap the leaves into a square shape, tie it with string, and steam for 45 minutes. Unwrap the leaves right at the table to release the aroma.

With an appliance

• Pressure cooker 1 hr

  Replace step 6: steam under high pressure for 20 minutes, then release the pressure naturally; the sticky rice will be softer, so let it rest for 10 minutes before opening the leaves.