Chinese Sticky Rice Wrapped in Lotus Leaf Lo Mai Gai Recipe

Ingredients

• 2 cups sticky rice (sweet rice)
• 1/2 pound skinless boneless chicken thighs, sliced thinly
• 1/2 teaspoon cornstarch
• 1 teaspoon vegetable or canola oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon wine
• 1 teaspoon dark soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 pinches kosher salt
• 1 teaspoon wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon oyster sauce
• 2 teaspoons dark soy sauce
• 2 dried lotus leaves or 4 sheets of 2-foot-long parchment paper
• 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional)
• 3 teaspoons canola or vegetable oil, divided
• 1 whole shallot, minced
• 2 medium garlic cloves, minced
• 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly
• 2 egg salted duck eggs (cooked or uncooked)
• 3 ounces Chinese bacon (lap yuk), sliced thinly
• 2 Chinese sausages (lap cheong), sliced thinly on the bias

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