Sticky rice with chicken in lotus leaf

Soak the shiitake mushrooms and dried shrimp one hour; squeeze the mushrooms dry and cut small, dry the shrimp and mince them. Keep the soaking water.

Slice the Cantonese sausage thin.

Soak the lotus leaves 40 minutes until pliable, folding and weighting them down.

Marinate the chicken with the dark soy sauce, oyster sauce and white pepper and sit 13 minutes.

Wash the glutinous rice until the water is clear, drain, add three cups of water and cook on the rice setting.

Heat the wok with a tiny touch of oil and fry the sausage about three minutes until the white fat turns transparent and the oil releases.

Add the minced shrimp and stir on medium until the shrimpy umami smell comes up and the edges bubble, then take them out.

Add more oil, fry the garlic briefly, then the chicken for about three minutes until roughly cooked.

Add the mushrooms, the mushroom soaking water, cooking wine, light soy sauce, oyster sauce and five spice.

Add the dark soy sauce for colour and thicken with cornstarch water; taste, and make it saltier than you normally like.

Separate the sauce from the solids and mix the sauce through the cooked rice until no white rice shows.

Flatten half a cup of rice into a rectangular bed on the lotus leaf, add chicken, mushroom, sausage and shrimp, then another layer of rice.

Fold two sides to the middle and roll the leaf over the rest.

Steam above boiling water on high heat for 30 minutes.