Lo Mai Gai (Cantonese Lotus Leaf Glutinous Rice with Chicken)

Rinse 350g glutinous rice until the water runs mostly clear, then soak it in plenty of water for at least 4 hours.

The grains should look swollen and opaque so the centers do not stay hard after steaming.

Drain the soaked rice well and spread it evenly on a steamer tray or damp cloth.

Steam over strong steam for 20 minutes, until the grains turn partly translucent but still feel firm and only half-cooked.

Cut 220g chicken thigh and 80g shiitake mushrooms into 1.5cm pieces so they cook evenly inside the parcel.

Mix with 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil, then marinate for 15 minutes.

Heat a pan over medium heat, then add the marinated chicken and shiitake mushrooms.

Stir-fry for 3 to 4 minutes, just until the outside of the chicken changes color and the sauce thickens slightly.

Soak 4 lotus leaves in warm water for 10 minutes until pliable.

Overlap any torn spots, divide the half-cooked rice and filling among the leaves, and wrap each parcel tightly so steam can circulate without the contents leaking.

Place the lotus leaf parcels in a fully steaming steamer and cook over medium-high heat for 25 minutes more.

Let them rest for 5 minutes, then open the leaves when the rice is tender and fragrant.