Lo Mai Gai - Nuò Mǐ Jī - 糯米鸡 - chicken with rice in lotus leaf

Lo Mai Gai - Nuò Mǐ Jī - 糯米鸡chicken with rice in lotus leafIngredients:450 g glutinous rice6 dried shiitake2 tbsp dried shrimp2 lotus leaves2 chicken thighs, deboned1 Chinese sausage1 tbsp light soy sauce1 1/2 tsp dark soy sauce1/2 tbsp Shaoxing rice wine1 tbsp oyster sauce1 tsp palm sugar1/8 tsp salt1/8 tsp five-spice powder, see recipe1 tsp sesame oil1/2 onion6 cloves of garlic4 cm jahe/ginger2 tbsp oilwaterPreparation:Rinse the rice. Then soak the rice in water for at least 9 hours. Soak the shiitake in water for at least 9 hours. Then cut off the stems and cut the shiitake into thin strips. Save the liquid.Soak the shrimp in 2 tablespoons of hot water for 15 minutes and then chop finely. Save the liquid.Soak the lotus leaf in water for at least 1 hour. Then cut off the hard parts and divide the leaf into quarters. Cut the meat into pieces and the sausage into thin slices. Finely chop the onion, jahe and garlic.Mix the soy sauce together with the oyster sauce, rice wine, palm sugar, salt, five spices, sesame oil, the soaking liquid from the shrimp and 5-6 tablespoons soaking liquid from the shiitake.Heat 1 tbsp oil in a pan and fry the onion, jahe and garlic for 2 minutes. Then add the shrimp and sausage and fry until the fat in the sausage becomes translucent. Then add the shiitake and fry it further for 30 seconds and set it aside.Then add the chicken to the pan and fry it until it changes color. Then add the rice and sauce and mix well and fry until the rice starts to become sticky. Then add the shiitake mixture and mix well and let it cool completely. Then divide it into 8 portions.Brush a lotus leaf with the oil and spoon 1 portion of the mixture onto it and then fold it closed like a parcel.Then steam it for 75 minutes until done. Serve.