Lo Mai Gai

🥘 Ingredients

• glutinous rice 2 cups
• cold water 6 cups
• dried lotus leaves 2
• hot water 8 cups
• boneless chicken thigh 12 oz
• dried shiitake mushrooms 4
• lap cheong 1 link
• oyster sauce 1 Tbs
• light soy sauce 2 tsp
• Shaoxing wine 2 tsp
• sugar 1 tsp
• cornstarch 2 tsp
• toasted sesame oil 1 tsp
• white pepper ¼ tsp
• mushroom liquor 1 cup
• oyster sauce 1 Tbs
• peanut oil 1 Tbs
• kosher salt ½ tsp

1. 1

   Soak glutinous rice in cold water for 4 hr , then drain it well.
2. 2

   Soak dried lotus leaves in hot water for 30 min until they are pliable, then wipe both faces and cut the hard stem out.
3. 3

   Marinate boneless chicken thigh , dried shiitake mushrooms and lap cheong with oyster sauce , light soy sauce , Shaoxing wine , sugar , cornstarch , toasted sesame oil and white pepper for 30 min .
4. 4

   Stir @&( timer through mushroom liquor , oyster sauce , peanut oil and kosher salt until every grain is coated and faintly brown.
5. 5

   Spread @&( timer in a bed on each of @&( timer , hollow the middle, spoon @&( timer in, cap it with more rice, and fold the leaf over into a parcel twice, tucking the ends under.
6. 6

   Steam @&( timer seam-down in a steamer over boiling water for 1 ½ hr , topping the water up as it goes.