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Chicken and Egg-yolk Rice Rolls

Dim Sum and Other Snack Foods

Chicken and Egg-yolk Rice Rolls
3 lotus leaves
1 cup glutinous rice, cooked until soft, about seventy-five minutes
2 Tablespoons lard or melted chicken fat
1 teaspoon chicken bouillon powder
1 teaspoon oyster sauce
1/2 teaspoon mixed salt and ground white pepper
1 teaspoon Chinese rice wine
3 salted egg yolks
1/4 cup coarsely diced chicken, dark meat preferred
4 large shrimp, shells and veins removed, and coarsely diced
2 large soaked Chinese mushrooms, stems discarded, and diced
1 teaspoon sesame oil
1. Soak lotus leaves for two hours in warm water, then drain them, and cut each one into quarters.
2. Stir lard, bouillon powder, oyster sauce, salt and pepper mixture, and the rice wine into the rice.
3. Mix egg yolks and the chopped chicken, shrimp, and mushrooms together and put about some of this in a line down the center of the rice. Using the lotus leaf as a helper, roll the rice over the chicken filling. Then roll the entire rice-filled mixture in the lotus leaf closing in the ends while so doing.
4. Oil a heat-proof plate and put the rice rolls on it. Cover with the top section of a bamboo steamer, its cover. Steam for eighteen minutes. Then remove and serve the rice rolls plain or with a dipping sauce such as plum, wasabi, diluted hoisin, etc.

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