Lo Mai Gai

• For Glutinous Rice:
• 250 gram glutinous rice
• 1 tsp salt
• 1 tsp knorr chicken powder (Belzy -- I skipped it)
• 400 ml water (Belzy -- I used chicken broth)
• 2 tbsps vegetable oil
• For Chicken Filling:
• 2 tbsps vegetable oil
• 1 tbsp sesame oil
• 5 cloves shallots, finely chopped
• 200 gram chicken fillet, diced
• 3 pieces shiitake mushroom, sliced
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp sweet soy sauce (Belzy -- kecap manis ABC)
• 1 tbsp oyster sauce
• 1 tbsp mushroom flavor soy sauce (Belzy -- I used Lee Kum Kee's brand)
• 1 tbsp salty soy sauce (Belzy -- kecap asin ABC)
• 1 tbsp shaoxing wine (optional)
• 1 tbsp tapioca flour, mixed with water.
• For Completion:
• 5 boiled salty egg yolk (optional)
• 8 sheets of lotus leaf, cleaned and washed (Belzy -- I cut into 4 pieces for every sheet of lotus leaf)

1. For Glutinous Rice:
2. 1. Soak glutinous rice for 1 hour, rinsed and drained from water. Steam it for 15 minutes. Set aside.
3. 2. Boil chicken until boiled well, the chicken no longer pink. Drained chicken from the broth. Set aside.
4. 3. Boil the chicken broth, add salt, boil it until the rice is fluffy, then divide by 8. Set aside.
5. For Chicken Filling:
6. Heat up sesame oil and vegetable oil with medium heat, stir in shallot until fragrant. Stir in chicken, shiitake, salt, pepper, sweet and salty soy sauce, mushroom flavor soy sauce and oyster sauce, stir well. Add in tapioca flour, stir it until thick enough.
7. For Completion:
8. Spread 1 sheet of lotus leaf, scoope 1 tablespoonful glutinous rice (layer 1). Scoope in 2 tbsps filling on top and add in one salty egg yolk (layer 2). Cover it with another 1 tablespoonful glutinous rice, then wrapped it. Repeat it until no more glutinous rice and chicken filling.
9. Steam it for 15 - 20 minutes until steamed well. Serve it while its hot.

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Taken from www.epicurious.com/recipes/member/views/lo-mai-gai-50074080 (may not work)