Yau Mei Faan

1. 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. 2

   Meanwhile, marinate the chicken in the wine and 2 tablespoons of the soy sauce.

3. 3

   Heat the oil in a wok or large skillet over high heat.

4. 4

   Add the sausage, mushrooms, and shrimp and brown, stirring occasionally, about 2 minutes.

5. 5

   Add the chicken with its marinade and cook, stirring, until cooked through, about 4 minutes.

6. 6

   When the rice is done, stir in the chicken mixture and the remaining soy sauce until well combined.

7. 7

   Garnish with the scallions and serve.

8. 8

   Soak 4 to 6 large lotus or banana leaves in hot water until soft, then rinse well and pat dry.

9. 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. 10

    Place one long end closest to your body and spoon a quarter of the rice mixture onto the middle of the leaf.

11. 11

    Fold one long end over, then the other, and finally the 2 shorter ends.

12. 12

    Seal with a toothpick or string.

13. 13

    Repeat with the remaining leaves.

14. 14

    (You may refrigerate these packages for up to 2 days.)

15. 15

    When youre ready to serve, steam over boiling water until hot, about 10 minutes, or microwave for a couple of minutes to reheat.

* Per serving · 4 servings · Values may vary.