Steamed Glutinous Rice Parcels In Lotus Leaves
Source: Tony Tan

A favourite with dim-sum lovers, this is a Cantonese classic with the most intriguing flavours, which is great for snacks and light lunches. In Cantonese these rice parcels are called lor mai kai. You can find dried lotus leaves in Asian grocers.

For the chicken 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 page 104)
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon pepper

For the parcels:
250g boneless, skinless chicken pieces, diced
3 large lotus leaves
600g glutinous rice, soaked overnight in cold water and drained
4 tablespoons vegetable oil
salt to taste
4 dried shiitake mushrooms (about 20g), soaked in hot water until soft and drained
1 tablespoon dried shrimps, soaked in 1/3 cup hot water
100g barbecued pork (char siu), diced
2 Chinese sausages (lap cheong), thinly sliced
3/4 cup chicken stock
1 tablespoon cornflour
pepper to taste
4 tablespoons vegetable oil (for oiling hands)

For the chicken marinade:
Add the marinade ingredients to diced chicken and leave to marinate in fridge for 30 minutes. Meanwhile, immerse the lotus leaves in boiling water and leave to soak for 30 minutes or until pliable. Cut the leaves into quarters and trim. Pat dry with kitchen paper and set aside.

Line a bamboo steamer with a sheet of non-stick paper. Spread rice over and cover. Place steamer over a saucepan of simmering water and steam rice for 30- 40 minutes or until tender.Transfer rice to a bowl and add 2 tablespoons of the oil and salt to taste. Mix well and cover with a tea towel.

Squeeze mushrooms to dry, discard stems and dice. Drain shrimps; reserve liquid. Heat remaining oil in a wok, add mushrooms, shrimps, barbecued pork and sausages, and stir-fry for 1 minute. Add chicken and fry for another 2-3 minutes. Stir in chicken stock then bring to the boil. Mix cornflour with reserved shrimp liquid, add to chicken mixture and stir until mixture boils and thickens. Season to taste. Cool completely.

With oiled hands, divide rice into 20 to 24 balls. Place a rice ball in centre of lotus leaf and flatten. Top with 2 tablespoons of filling then top with another portion of rice and flatten. Fold bottom third of leaf over rice then fold in sides and roll up to form a parcel. Cook the parcels in a steamer over high heat for 20-30 minutes. Serve hot. Makes 10-12.

Note: To make ginger juice, pound or grate a 5cm piece of ginger then place in muslin and squeeze juice into a bowl.