Soak glutinous rice in water overnight or for at least 4 hours. Soak dried shiitake mushrooms and dried shrimp in separate bowls until softened. Soak dried lotus leaves in hot water until pliable. Drain the glutinous rice thoroughly. Drain mushrooms and shrimp, reserving mushroom soaking liquid.
Cut chicken thighs into 1-inch pieces. Marinate chicken with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and sugar for at least 30 minutes.
Slice rehydrated shiitake mushrooms and Chinese sausage into thin pieces. Chop ginger.
Heat cooking oil in a wok or large pan over medium heat. Add ginger and stir-fry until fragrant. Add sliced shiitake mushrooms and stir-fry.
Add marinated chicken to the wok and stir-fry until lightly browned on the outside. Add sliced Chinese sausage and dried shrimp and stir-fry briefly. Remove all ingredients from the wok and set aside.
In the same wok, add the drained glutinous rice. Stir in light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, and mushroom soaking liquid or chicken stock. Cook for 5-7 minutes, stirring constantly, until the liquid is mostly absorbed and the rice is semi-cooked.
Lay out a softened lotus leaf. Spoon a portion of the semi-cooked glutinous rice onto the leaf.
Place a generous amount of the stir-fried chicken, mushroom, Chinese sausage, and dried shrimp mixture on top of the rice. Add a salted duck egg yolk, if using.
Cover the filling with another portion of glutinous rice.
Fold the lotus leaf tightly around the rice and filling to form a parcel. Repeat for remaining ingredients.
Arrange the lotus leaf parcels in a steamer. Steam over high heat for 60 minutes.
Garnish with chopped spring onion before serving, if desired.
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