Sticky Rice Dumplings (Lo Mai Gai)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Soak the rice in water for a minimum of 2 hours or overnight, then drain.

2. Soak the lotus leaves in boiling water for about 40 mins. Remove, rinse and pat dry with a paper towel. Trim off the 'head' part and cut into 2 pieces.

3. In a bowl, combine the chicken, Chinese sausage, shiitake mushrooms, and dried shrimp, if using. Add soy sauce, oyster sauce, if using, sesame oil, cooking wine, five-spice powder, and white pepper. Mix well and marinate for about 30 minutes.

4. In a steaming dish or heatproof bowl, combine the soaked jasmine rice with a pinch of salt. Place the marinated filling on top of the rice, spreading it evenly.

5. Lay the lotus leaves flat, brush the inside with oil and place the rice mixture in the center. Fold the leaves over the rice to create a parcel. Secure with kitchen twine, if necessary.

6. Fill a steamer or large pot with water, place the wrapped parcels inside, and cover. Steam over medium heat for about 60 minutes, or until the rice is cooked and tender.

7. Once cooked, carefully remove the parcels from the steamer. Unwrap, fluff the rice gently and serve warm, garnished with green onions.