Lo Mai Gai (Dim Sum Sticky Rice Chicken)

Prepare dried ingredients

1. Rinse glutinous rice under running water. Then soak it in plenty of water overnight, or for at least 6 hours.
2. Rehydrate dried shiitake mushrooms in water overnight or for at least 6 hours. Drain then trim off the stems and cut them into slices (keep the soaking water for later use).
3. Add two tablespoons of hot water to the dried shrimp. Leave to soak for 10 minutes. Drain then chop into finer pieces (keep the soaking water for later use).
4. Soak lotus leaves in water. Put something heavy over them so that they stay fully submerged. Let sit for 1 hour until they become pliable. Trim off the hard stem ends. Divide each leaf into 4 equal pieces.

Cut the meat

1. Cut chicken thighs into bite-sized pieces. Cut Chinese sausage diagonally into thin slices.

Mix the seasonings

1. In a small bowl, mix all the seasonings (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sugar, salt, five-spice, and sesame oil).
2. Stir in the shrimp soaking water, and about ⅓ cup (80 ml) of the mushroom soaking water. Set aside.

Stir-fry the fillings

1. Heat 1 tablespoon of cooking oil to a wok or large skillet. Sizzle chopped onion, minced ginger, and garlic over medium-high heat until fragrant.
2. Add dried shrimp and Chinese sausage. Fry until the fatty part of the sausage turns translucent. Then put in shiitake mushrooms and fry for a further 30 seconds or so. Dish out everything for later use.
3. Put the chicken into the same wok, arranged in a single layer, and sear it until most part of it loses its pink color (still uncooked inside).
4. Add drained glutinous rice, along with the seasoning mixture. Toss and stir so that the chicken and rice are well coated with the sauce. Fry until the rice becomes viscous.
5. Finally, stir in the fried sausage, mushroom, and aromatics. Mix to combine. Let sit until it’s cool enough to the touch.

Assemble the parcels

1. Lay a piece of lotus leaf with the smooth side facing up. Brush a thin layer of oil over the area where you’ll place the filling. Put ⅛ of the rice mixture on the leaf. Wrap it into a parcel with the leaf. Use a piece of kitchen twine to tie it up (this step is optional). Repeat to finish the rest.

Steam the dish

1. If using a steamer: Put all the parcels into a steamer. Bring the water to a full boil then leave to steam over medium-low heat for 1 hour and 15 minutes. Remember to check the water level 1-2 times to avoid drying out.
2. If using an Instant Pot: Add 1½ cups (350ml) of water to the pot fitted with a steaming rack. Place the parcels over the rack (it’s fine to stack them up). Set the steam function for 40 minutes. Allow it to release the pressure naturally.

Store & reheat

1. Leftovers can be kept in the fridge for up to 3 days. Alternatively, freeze them in airtight bags for up to 3 months.
2. To reheat, defrost in the fridge if frozen. Steam for 10 minutes until piping hot.