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

Name: Foryoueats: Lo Mai Gai (Chinese Sticky Rice Wrapped in Lotus Leaf) Recipe
Total time: 130 min
Ingredients: 2 cups sticky rice (sweet rice); For the Marinated Chicken:; 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; For the Sticky Rice Seasoning:; 1 teaspoon Shaoxing wine; 1 teaspoon toasted sesame oil; 2 teaspoons dark soy sauce; For the Lotus Leaf Packages:; 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

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This Lo Mai Gai recipe features tender marinated chicken, sticky rice, and savory seasoning all wrapped up in lotus leaves for a traditional Chinese dish. Optional ingredients like dried shrimp,...

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Ingredients

2 cups sticky rice (sweet rice)
For the Marinated Chicken:
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
For the Sticky Rice Seasoning:
1 teaspoon Shaoxing wine
1 teaspoon toasted sesame oil
2 teaspoons dark soy sauce
For the Lotus Leaf Packages:
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