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600g (3 cups) glutinous rice
4 large lotus leaves
Filling
2 tbsp dried shrimp
4 dried Chinese mushrooms
2 tbsp oil
360g skinless chicken breast fillet, cut
into 1cm cubes
1 garlic clove, crushed
2 Chinese sausages (lap cheong), thinly
sliced
2 spring onions (scallions), thinly sliced
1 tbsp oyster sauce
3 tsp light soy sauce
3 tsp sugar
1 tsp roasted sesame oil
1 tbsp cornflour (cornstarch)
chili sauce
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Method :
Place the
rice in a bowl, cover with water and leave to soak overnight. Drain,
then place the rice in a bamboo steamer lined with a tea towel. Steam,
covered, over simmering water in a wok for 30-40 minutes, or until the
rice is cooked.
Soak the
lotus leaves, in boiling water for 1 hour, or until softened. Shake dry
and cut the leaves in half to give eight equal pieces. To make the
filling, soak the shrimp in boiling water for 1 hour, then drain. Soak
the mushrooms in boiling water for 30 minutes, drain and squeeze out any
excess water. Remove and discard the stems and finely chop the caps.
Heat a wok
over high heat, add half the oil and heat until very hot. Stir fry the
chicken for 2-3 minutes, or until browned. Add the shrimp, mushrooms,
garlic, sausage and spring onions. Stir fry for 1-2 minutes. Add the
oyster and soy sauces, sugar and sesame oil and toss well. Combine the
cornflour with 200ml water, add to the sauce and simmer until thickened.
With wet
hands, divide the rice into 16 balls. Place the lotus leaves on a work
surface, put a ball of rice in the center of each leaf and flatten the
ball slightly, making a slight indentation in the middle. Spoon one
eighth of the filling onto each rice ball, top with another slightly
flattened rice ball and smooth into one ball. Wrap up by folding the
leaves over to form an envelope.
Place the
parcels in three steamers. Cover and steam over simmering water in a
wok, reversing the steamers halfway through, for 30 minutes. To serve,
open up each leaf and eat straight from the leaf while hot with chili
sauce.
Makes 8
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