Madombi

Preparing Dried Lotus Leaves:

Step 1: Fill a wok or large pot with water and bring it to a boil. Turn off the heat and soak the dried lotus leaves (8 large leaves) in the hot water for 5 minutes. Gently rinse the lotus leaves under tap water (note: lotus leaves are very fragile). Blot with a paper towel. Trim off the broken edges of the leaves and the stem. Set aside.

Preparing Glutinous Sticky Rice:

Step 2: Rinse and drain glutinous rice, then place it in an electric rice cooker. Add enough water (approximately 450ml) until it reaches the 4 C marking in the rice cooker. Let the rice soak in the cooker for 1 hour. Place 2 Chinese sausages (lap cheong) in with the rice. Cook the rice for 50-60 minutes. Remove the Chinese sausages (lap cheong), cut each sausage into 4 portions, and set aside. Heat a wok over medium-high heat, add 1 tablespoon of vegetable oil, and sauté the dried shrimp until fragrant. Transfer the cooked shrimp into the rice.

Preparing Rice Seasoning Sauce:

Step 3: Combine sea salt, light soy sauce, dark soy sauce, sugar, sesame oil, and water into a bowl. Stir and set aside.

Seasoning the Rice:

Step 4: When the rice is cooked, transfer it to a large bowl. Slowly pour the seasoning sauce into the rice, mixing well until the rice is moistened to your liking. Level the rice and divide it into 8 equal portions. Set aside.

Cooking the Fillings:

Step 5: Add 1 tablespoon of vegetable oil to a wok heated over high heat and stir-fry shallots and garlic until golden. Add mushrooms, soy sauce, and sugar, and stir-fry until fragrant. Add ground pork, light soy sauce, dark soy sauce, sugar, and black/white pepper. Continue to sauté until cooked. Add chicken, light soy sauce, black pepper, dark soy sauce, granulated sugar, Shaoxing wine, tapioca starch, and sesame oil. Continue to sauté until the chicken is almost cooked through. In a bowl, combine the slurry ingredients: cornstarch, water, oyster sauce, and sesame oil. Pour the slurry into the meat mixture and cook for another 2 minutes until thickened. Transfer the filling mixture into a bowl.

Assembling and Steaming Lo Mai Gai:

Step 6: Place lotus leaves with the vein side facing outward. Lightly grease a bowl with vegetable oil.

Step 7: Fill ½ a portion of rice in the bowl and flatten with a spatula. Transfer the rice along with the oil onto the lotus leaf (or lightly brush the leaf with oil).

Step 8: Make a little indent in the rice and add 1 portion of filling (mushroom, chicken, ground pork, Chinese sausage, salted egg yolk) to the center. Cover the filling with the remaining ½ portion of rice on top.

Step 9: Gather the edges of the lotus leaf and wrap the rice into a neat square bundle. Repeat with the remainder.

Step 10: Arrange the lotus leaf bundles into a steamer filled with water. Cover with a lid and steam on high heat for 30 minutes. Unfold the lotus leaves and enjoy the sticky rice while hot.