LO MAI GI (dim sum chicken sticky rice lotus leaf wraps, for ten)
For the marinade:
2 tablespoons light soy sauce
½ teaspoon ground white pepper
1 tablespoon oyster sauce
½ teaspoon five spice powder
1 tablespoon ginger, very finely chopped
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
For the rice:
4 boneless chicken thighs, cut into small chunks
4 cups sticky rice (sweet rice)
6 cups shiitake and oyster mushrooms, coarsely chopped
3 cups scallion, chopped
1 teaspoon sea salt
5 whole lotus leaves, soaked in warm water for 1 hour, rinsed, stems trimmed, and cut in half (or parchment paper)
1. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Stir well and refrigerate. Soak the sticky rice for 2 hours, drain and set aside.
2. Over high heat, add 2 tablespoon oil to your wok. When the wok is smoking slightly, add half the mushrooms and stir fry until they’re browned, tender and most of the moisture has evaporated. Remove from the wok and set aside. Do the same with the seco0d half of the mushrooms (cooking the mushrooms in 2 batches prevents them from getting soggy). Set all the mushrooms aside.
3. Heat you wok over high heat again with a couple of tablespoons oil. Brown the chicken. Mix in the mushrooms, scallions and salt. Stir fry for a couple of minutes to let the flavors meld together.
4. Mix the chicken mixture with the soaked rice. Now you’re ready to wrap them in the lotus leaves. Brush a small section of one end of each leaf lightly with oil. Put about ¾ cup of the mixture on the oiled area. Wrap each into a rectangle, tie with kitchen string and steam for about 90 minutes.
5. You can serve with a little chili oil or allow them to cool, place in freezer bags and freeze them for later. When you’re ready to use them. Just steam them right out of the freezer for about 30 minutes.
adapted from thewoksoflife.co