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1
Place sticky rice in a large bowl and cover completely with water. Let stand for at least 2 hours or overnight.
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2
In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. Let stand in refrigerator for at least 2 hours or overnight.
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3
Stir together all ingredients in a small bowl and set aside.
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4
Cut each lotus leaf in half down the middle. Place leaves in a large container, cover with water, weighing leaves down with a plate if necessary, and soak for 1 hour.
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5
Drain sticky rice well and transfer to a large bowl. Stir in dried shrimp, if using.
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6
In a non-stick skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. Add shallot and garlic and cook, stirring, until softened, about 1 minute. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Scrape mixture into the sticky rice and stir to combine. Stir in the Sticky Rice Seasoning.
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7
In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. Transfer chicken to a plate.
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8
If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it's ok if some of the egg whites are attached). If you are using raw salted duck eggs, crack the eggs into a small bowl and separate the whites from the yolks (the yolks should be bright orange and fairly firm); carefully slice the yolks in half with a knife. Set cooked or uncooked yolks aside on a small plate.
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9
To form packages, drain lotus leaves, pat dry with towels, and arrange on a work surface. Alternatively, arrange 4 pieces parchment paper on work surface.
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10
Place about 1/2 cup of sticky rice mixture in the center of each lotus leaf.
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11
Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound.
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12
Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can't cover everything.
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13
Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Using kitchen twine, tie up each package.
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14
Bring water to a boil in a steamer setup. Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry.
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15
Cut off and discard kitchen twine and serve right away.
