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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight) at room temperature.
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3
Make the seasoning sauce by combining the cornstarch, oyster sauce, sugar, rice wine, white pepper, light and dark soy sauces, and water.
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4
Stir to dissolve the cornstarch.
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5
Set aside near the stove.
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6
To make the filling, in a bowl, stir together the cornstarch, oyster sauce, sesame oil, sugar, and rice wine.
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7
Add the chicken and stir to coat well.
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8
Let marinate for 15 minutes.
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9
Heat the canola oil in a medium skillet over high heat.
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10
Add the garlic and ginger and cook for about 15 seconds, or until aromatic.
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11
Add the chicken and cook for about 30 seconds, stirring constantly, until it is barely cooked.
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12
Add the Chinese sausages and mushrooms, and continue cooking for 30 seconds, or until the sausage is glistening and the fat is clear.
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13
Add the shrimp and cook for 1 minute, or until the shrimp turns pink.
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14
Make a well in the center, give the seasoning sauce a last stir, then pour it into the well.
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15
Stir to combine and cook for about 30 seconds, or until the mixture coheres and the chicken is cooked through.
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16
Transfer to a bowl or plate and set aside to cool completely.
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17
(The filling can be prepared up to 2 days in advance, covered, and refrigerated.
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18
Return to room temperature before using.)
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19
You should have about 2 cups.
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20
Drain the rice in a mesh strainer and rinse under cold running water.
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21
Let it sit for 1 to 2 minutes, then give it a good shake to expel water.
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22
Select a high-sided round cake pan or metal bowl that fits into your steamer tray and put the rice in it.
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23
Toss with the salt and add the water.
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24
Put into the steamer tray and steam over boiling water (see page 17 for guidance) for 25 minutes.
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25
After about 8 minutes, stir the rice with a spatula to ensure even cooking.
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26
The rice is done when it is translucent and soft.
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27
Turn the heat off, give the rice a stir, and let it sit, covered, for 10 minutes to finish cooking.
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28
If the rice seems dry, sprinkle 1 or 2 tablespoons of water onto the hot rice, cover, and let it rest for a few minutes to soften more.
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29
Detach the steamer tray and set it aside to cool the rice for about 15 minutes.
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30
If you are not using the rice right away, keep the rice in the steamer; make sure it is cool enough to handle before using.
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31
Use a spatula or knife to divide the rice into 8 portions.
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32
While the rice steams, cut each lotus leaf down the middle into 2 double-layered fans.
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33
You will have 8 pieces of lotus leaf in total.
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34
Soak them in hot water for 30 minutes to soften them; I use a large roasting pan or bowl.
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35
Submerge the leaves completely by putting a plate on top.
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36
Remove the leaves from the water, rinse them, then shake off excess water.
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37
Use scissors to cut off about 1 1/2 inches of the pointy bottom (this is hard to fold).
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38
To separate the double layers of each piece of leaf, cut each piece in half where the leaf was folded by the packing company.
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39
Then trim any excessively ragged edge.
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40
You should now have 16 pieces of leaf, each one representing one-quarter of the original whole leaf.
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41
Stack the pieces with the darker side facing up so that when you wrap the packets, the darker side will color the outer layer of rice a rich brown.
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42
For each packet, use 2 pieces of lotus leaf.
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43
Arrange them, darker side facing up, on your work surface with the narrow ends pointing toward you and with an overlap of about 5 inches; the arrangement will look like a large open fan.
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44
Smear a little oil over the surface of the leaves to prevent sticking.
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45
Wet your fingertips, take half of one portion of rice, put it on the center of the leaf, and press it into a 3 by 4-inch rectangle.
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46
Center 1/4 cup of filling atop the rice; a measuring cup is handy for this.
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47
Take the remaining half portion of rice and press it into a 1/4-inch-thick layer that is big enough to drape over the filling.
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48
Place atop the filling.
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49
Wrapping up the rice is as simple as wrapping a gift.
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50
First bring the bottom portion of leaf up and over the rice.
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51
Keeping one hand on the center to steady the packet, use the other hand to fold in one of the side flaps of leaf.
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52
Fold in the other side flap and finish by bringing the top down; tuck in the leaf as needed to create a neat rectangular shape.
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53
Place it seam side down in a steamer tray or on a baking sheet.
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54
Repeat with the remaining leaves, rice, and filling to make more.
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55
If you are not steaming right away, slide the packet into an airtight plastic container or zip-top plastic bag and refrigerate for up to 3 days.
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56
Return to room temperature before steaming.
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57
To freeze for up to 3 weeks, wrap each packet in plastic wrap and then put into a zip-top freezer bag and freeze; bring to room temperature before steaming.
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58
To meld the flavors and heat, steam the packets over boiling water for 15 minutes, or until heated through and soft.
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59
Transfer to a serving plate and invite guests to help themselves.
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60
They should open the packets up and dig in with chopsticks, fork, or spoon.
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61
The leaf is inedible.
