DIM SUM STICKY RICE IN LOTUS LEAF RECIPES

Steps:

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Steps:

• Wash the rice several times until the water runs clear.
• Transfer the rice to a heavy pot or electric rice cooker and add the equal amount of water.
• Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times.
• Add sugar, salt, oyster sauce and soy salt to the rice and mix thoroughly.
• Soak lotus leaves thoroughly in boiling water, wash them and spread them out on a table.
• Mix all the stuffing ingredients together in a bowl.
• Spread one thin layer of cooked sticky rice on each lotus leaf then add stuffing on top of rice in the centre.
• Cover with another thin layer of sticky rice.
• Fold the lotus leaves inwards and wrap well.
• Steam them in the steamer over high heat for 10 minutes.