-
1
Cook the rice in a rice cooker or on the stovetop: Cover the rice with 3 cups cold water in a medium saucepan, bring to a boil, then turn the heat down and simmer, covered, until the rice absorbs the water and is cooked through, about 30 minutes.
-
2
Meanwhile, marinate the chicken in the wine and 2 tablespoons of the soy sauce.
-
3
Heat the oil in a wok or large skillet over high heat.
-
4
Add the sausage, mushrooms, and shrimp and brown, stirring occasionally, about 2 minutes.
-
5
Add the chicken with its marinade and cook, stirring, until cooked through, about 4 minutes.
-
6
When the rice is done, stir in the chicken mixture and the remaining soy sauce until well combined.
-
7
Garnish with the scallions and serve.
-
8
Soak 4 to 6 large lotus or banana leaves in hot water until soft, then rinse well and pat dry.
-
9
Cut the lotus leaves so that you have eight 8 x 10-inch rectangles, with the grain of the leaves running the long way.
-
10
Place one long end closest to your body and spoon a quarter of the rice mixture onto the middle of the leaf.
-
11
Fold one long end over, then the other, and finally the 2 shorter ends.
-
12
Seal with a toothpick or string.
-
13
Repeat with the remaining leaves.
-
14
(You may refrigerate these packages for up to 2 days.)
-
15
When youre ready to serve, steam over boiling water until hot, about 10 minutes, or microwave for a couple of minutes to reheat.
