Steamed glutinous rice parcels in lotus leaves

Makes 10-12

A yum cha favourite called loh mai gai, these classic Cantonese parcels of glutinous rice, diced chicken, lap cheong sausage and shiitake mushrooms wrapped in lotus leaf are also great for snacks and light lunches. The method looks long, but this recipe is easy to make.

250 g (9 oz) skinless chicken, diced

5 lotus leaves (see Note)

600 g (1 lb 5 oz) glutinous rice, soaked overnight in cold water and drained

4 tablespoons vegetable oil

4 dried shiitake mushrooms, soaked in hot water and drained

1 tablespoon dried shrimp, soaked in 4 tablespoons hot water

100 g (3½ oz) barbecue pork (char siu), diced

2 lap cheong sausages, thinly sliced

185 ml (6 fl oz/¾ cup) chicken stock

1 tablespoon cornflour (cornstarch)

MARINADE

1 tablespoon oyster sauce

2 teaspoons Shaoxing rice wine

1 teaspoon dark soy sauce

1 tablespoon light soy sauce

2 teaspoons ginger juice (see Note)

1 teaspoon sesame oil

1 teaspoon sugar

½ teaspoon pepper

Mix the marinade ingredients in a bowl, add the chicken, mix to coat well and refrigerate for 30 minutes. Meanwhile, soak the lotus leaves in boiling water for 30 minutes or until pliable. Drain the leaves and pat dry with paper towel. Cut into quarters, trim and set aside.

Line a large bamboo steamer with a sheet of baking paper. Spread the rice over the paper, cover and steam for 30–40 minutes over a saucepan of simmering water until tender. Transfer the rice to a bowl, add 2 tablespoons of the oil, mix well and cover with a tea towel.

Squeeze the excess water from the mushrooms, discard the stems and dice the caps. Drain the shrimp, reserving the liquid. Heat the remaining oil in a wok, add the mushrooms, shrimp, pork and lap cheong and stir-fry for 1 minute. Add the chicken and fry for a further 2–3 minutes. Stir in the chicken stock and bring to the boil. Mix the cornflour with the reserved shrimp liquid, add to the chicken mixture and stir until thickened. Season to taste with salt and white pepper and leave to cool completely.

With lightly oiled hands, divide the rice into 20–24 balls. Place a rice ball in the centre of a lotus leaf and flatten. Top with 2 tablespoons of filling, then another portion of rice and flatten. Fold the bottom third of the leaf over the rice, then fold in the sides and roll up to form a parcel. Repeat with remaining rice, filling and lotus leaves. Arrange the parcels in a steamer and cook over high heat for 20–30 minutes. Serve hot.

Note Dried lotus leaves are available from Asian grocers. To make ginger juice, pound or grate a 5 cm (2 inch) piece of ginger, place in muslin and squeeze juice into a bowl.