Chinese Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai) Recipe

Ingredients (23)

• 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 Shaoxing wine
• 1 teaspoon dark soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 pinches kosher salt
• 1 teaspoon Shaoxing 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 salted duck eggs (cooked or uncooked)
• 3 ounces Chinese bacon (lap yuk), sliced thinly
• 2 Chinese sausages (lap cheong), sliced thinly on the bias