Directions

• Wash and soak 400g sticky rice for 2 hours or longer.
• Cut 1 boneless and skinless chicken thigh into one inch chunks.
• Add to chicken 1 tsp shaoxing wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar,¼ tsp
• white pepper powder and ½ tsp five spice powder.
• Mix well and let it marinate for 2 hours or longer.
• Soak and rinsed 4 pieces lotus leaves in warm water for 1 hour.
• Drain sticky rice and add 1 cup water and steam in Miele steam oven for 30 minutes at 100 degrees C.
• Stir fry diced mushrooms and lap cheong in 1 tbsp shallot oil, season with and 1 tsp light soy sauce.
• Once fragrant, transfer to bowl and set aside
• In the same pan, brown marinated chicken, mix in mushroom mixture and add 2 tbsp dried shrimp.
• Stir fry and set aside.
• Transfer steamed sticky rice to bowl
• add 1 tsp sesame oil, 2 tbsp oyster sauce, 2 tsp light soy sauce and 2 tsp dark soy sauce, mix well and set aside.
• Brush lotus leaf with shallot oil on the waxy side add ¼ of sticky rice, then add chicken mixture.
• Fold the edges of lotus leave over filling and wrap tightly into a package. Tie package up using kitchen twine.
• Repeat for the rest.
• Steam in steam oven for 40 minutes remove and let it rest for 1 minute.
• Open package and garnish with chopped spring onions (optional).