Dim-Sum Style Sticky Rice

This dish requires some prep work, but it’s worth it! The rich flavor and neat presentation will impress your brunch guests.

Makes 30-35

Ingredients

1 cup short grain (sticky) rice

4 lotus leaves

4 dried mushrooms

2 Chinese sausages

1 ⁄2 cup chicken meat

2 tablespoons oyster sauce

2 tablespoons rice wine

2 tablespoons chicken broth or stock

2 tablespoons oil for stir-frying

1 garlic clove, finely chopped

2 slices ginger, finely chopped

2 green onions, finely chopped

1. Cover the sticky rice in warm water and let soak for at least 2 hours, preferably overnight. Drain well. In a medium-sized saucepan, bring the sticky rice and 2 cups of water to a boil. Simmer, covered, for 20 minutes or until rice is cooked. Let cool for 15 minutes. Fluff up the rice before removing from the pot. Split the rice into 4 equal portions.

2. Blanch the lotus leaves in boiling water and drain. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, giving them a gentle squeeze to remove any excess water. Cut into thin slices.

3. Chop the sausages into small pieces. Thinly slice the chicken. Combine the oyster sauce, rice wine, and chicken broth and set aside.

4. Add the oil to a preheated wok or skillet. When oil is hot, add the garlic and ginger. Stir- fry briefly until aromatic. Add the chicken, and then the sausage. Stir-fry for about 2 minutes, then add the mushrooms. Stir in the green onion. Make a well in the middle ofthe wok and add the sauce, bringing to a boil. Mix everything together, then remove from the heat and allow to cool.

5. Take a lotus leaf and add a quarter of the rice and the filling, layering it so that there is rice at the top and bottom, with the meat and vegetable filling in the middle. Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves. 6. Steam the lotus leaf wraps, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

hancheng

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