Yau Mei Faan

• 1 1/2 cups sticky short-grain Chinese rice (sometimes called glutinous rice), rinsed well and drained
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
• 2 tablespoons Shaoxing wine or dry sherry
• 1/3 cup soy sauce
• 1 tablespoon corn, grapeseed, or other neutral oil
• 2 Chinese sausage links, chopped
• 6 wood ear or shiitake mushrooms, reconstituted (page 112), drained, and chopped
• 10 dried shrimp (page 185), soaked in hot water, drained, and chopped
• 2 scallions, trimmed and minced

1. Cook the rice in a rice cooker or on the stovetop: Cover the rice with 3 cups cold water in a medium saucepan, bring to a boil, then turn the heat down and simmer, covered, until the rice absorbs the water and is cooked through, about 30 minutes.
2. Meanwhile, marinate the chicken in the wine and 2 tablespoons of the soy sauce.
3. Heat the oil in a wok or large skillet over high heat.
4. Add the sausage, mushrooms, and shrimp and brown, stirring occasionally, about 2 minutes.
5. Add the chicken with its marinade and cook, stirring, until cooked through, about 4 minutes.
6. When the rice is done, stir in the chicken mixture and the remaining soy sauce until well combined.
7. Garnish with the scallions and serve.
8. Soak 4 to 6 large lotus or banana leaves in hot water until soft, then rinse well and pat dry.
9. Cut the lotus leaves so that you have eight 8 x 10-inch rectangles, with the grain of the leaves running the long way.
10. Place one long end closest to your body and spoon a quarter of the rice mixture onto the middle of the leaf.
11. Fold one long end over, then the other, and finally the 2 shorter ends.
12. Seal with a toothpick or string.
13. Repeat with the remaining leaves.
14. (You may refrigerate these packages for up to 2 days.)
15. When youre ready to serve, steam over boiling water until hot, about 10 minutes, or microwave for a couple of minutes to reheat.

sticky shortgrain chinese rice, chicken, shaoxing wine, soy sauce, corn, chinese sausage, wood, shrimp, scallions

Taken from www.epicurious.com/recipes/food/views/yau-mei-faan-385807 (may not work)