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Glutinous Rice in a Lotus Leaf

Rice, Noodles, and Other Grain Foods

Glutinous Rice in a Lotus Leaf
2 cups glutinous rice, soaked in four cups of water for two hours, mixed with a tablespoon of salt and steamed over boiling water for fifteen minutes
4 Chinese black mushrooms, soaked in boiling water for half an hour, stems discarded, caps minced
1 large lotus leaf, soaked in warm water for fifteen minutes
2 Tablespoons vegetable oil
2 cloves peeled garlic, crushed
7 ounces skinless and boneless chicken, diced
1 Chinese sausage, finely sliced
8 drained canned Chinese chestnuts
2 Tablespoons thin soy sauce
1 Tablespoon dark soy sauce
2 Tablespoons oyster sauce
2 Tablespoons sesame oil
2 Tablespoons minced scallion
1 teaspoon ground black pepper
chili sauce, optional and for serving
1. Put steamed rice on the prepared lotus leaf.
2. Heat oil in a wok or fry pan and stir-fry the garlic, chicken, and sausage for one minute, then add the mushrooms, chestnuts, soy sauces, oyster sauce, sesame oil, scallions, and black pepper and stir-fry for two more minutes, then pour this on top of the rice, and fold edges making a closed bundle, and putting this seam-side down on a heat-proof serving plate.
3. Steam for ten minutes. Serve with chili sauce on the side for those that want some.

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