Ingredients

The following ingredients have 3 Servings
  • 1.5 cup sticky rice ( , either short grain or long grain)
  • 4 lotus leaves
  • 2 tbsp. cooking oil
  • 1 sweet sausage ( , lop cheong)
  • 1 cup sliced Chinese cured pork belly ( , lop yok)
  • 5 hydrated dried shiitake mushrooms
  • 1 thumb ginger
  • 2 garlic ( , sliced)
  • 2 green onion ( , white and green part separated)
  • 1 chicken leg ( , bone removed and cut into small pieces)
  • 1/2 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 1 tbsp. oyster sauce
  • salted duck egg yolk ( , for method 1)
  • pinch of salt
  • 1/2 tbsp. light soy sauce
  • 1/2 tbsp. oyster sauce
  • dash of pepper

Instruction

  • Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
  • Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
  • Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
  • Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
  • Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
  • Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
  • Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
  • Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
  • Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.