I didn't have any sticky rice around so I used common long grain rice. It would have been significantly better if sticky rice were used and if I knew what I was doing. So I learned from the round 1 that I needed to increase the filling to rice ratio. Also the flavor was a little weak and I needed to start with uncooked chicken rather fully precooked. Even though wings were used, they became too dry.
Round 2. Below pictured is the assembly line process. This time I used sticky rice. It was better but now I didn't use enough rice and it was too salty. With more rice, it would have been restaurant worthy. Still I need to play with this recipe some more.
Ingredients for 8 servings
3 cups sticky rice
4 drumsticks or chicken wings, chopped in half for each leaf, keep bone in for moistness
4 whole lotus leaves - cut in half for 8
2 Tb soy sauce
2 Tb oyster sauce
1 tsp xiao sing wine
2 oz dried shrimp soaked or to taste
4 dried mushroom, chopped or to taste
1 Chinese sausage, cut into buttons
4 salted duck eggs, cut in half
1 tsp corn starch in 1/3rd to 1/2 cup water
- Cook rice
- Soak leaves until fully soft and pliable. Open up and cut into halves. Cut out hard stem end.
- In wok, cook chicken and Chinese sausage on low to medium heat to render fat but do not allow sausage to blacken. After the chicken begins to whiten and the sausage renders, add mushrooms dried shrimp, and the wet sauce components. Cook for a minute or 2. Add starch slurry and allow to thicken. Dish and put aside.
- Divide out the rice onto the 8 leaves. Then divide the rice in half on each leaf.
- Divide the filling evenly among the 8 leaves and put in on the one half of the rice portion on each leaf.
- Put half an egg on each filling.
- Put the other half portion of rice on top of each filling and press.
- Roll into packets.
- Put into steaming dishes and steam on medium high for 35 minutes.
These are guidelines and with experimenting, you'll get the ratios and taste to suit you.
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