Lo Mai Gai 糯米雞 (Chinese Sticky Rice in Lotus Leaf)

For wrapping:

• 8 dried lotus leaves

Glutinous sticky rice:

• 600 g (4 rice cups) long grain glutinous rice rinsed and drained
• 2 Chinese sausages (lap cheong)
• 1 tablespoon vegetable oil
• ¼ C (30g) dried shrimp rinsed and soaked in water for 20 minutes

Seasoning sauce for the rice:

• ½ teaspoon sea salt
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 2 teaspoon granulated sugar
• 1 tablespoon sesame oil
• 250-300 ml water or to your preference

Fillings:

Chinese/shiitake mushrooms:

• 1 tablespoon vegetable oil + extra for brushing
• 2 tablespoon garlic minced
• 2 tablespoon shallots minced
• 6 Chinese/shiitake mushrooms soaked and cut into thick slices
• 1 teaspoon light soy sauce
• 1 teaspoon granulated sugar

Ground pork:

• 200 g lean ground pork or sub with siu yuk/char siu, cut into pieces
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon granulated sugar
• ⅛ teaspoon black pepper or white pepper

Chicken:

• 2 chicken breasts 400g, cut into 16 pieces
• 2 tablespoon light soy sauce
• ⅛ teaspoon black pepper
• 1 teaspoon dark soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon Shaoxing wine
• ½ teaspoon tapioca starch
• 1 teaspoon sesame oil

Slurry for the meat:

• 3 teaspoon cornstarch
• 6 tablespoon water
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Salted eggs/duck eggs:

• 4 salted duck egg yolks cut into half