Sticky Rice with Chinese Sausage (Lo Mai Gai)

Ingredients

• 2 cups Sticky rice (glutinous rice)
• 8 oz Chinese sausage (lap cheong)
• 1/2 cup Dried shiitake mushrooms
• 1/4 cup Dried shrimp
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Sugar
• 1/4 teaspoon White pepper
• 4 large Lotus leaves

Instructions

1. 1Soak the sticky rice in water for at least 4 hours, or preferably overnight. Drain well.
2. 2In a large bowl, combine the soaked sticky rice, diced Chinese sausage, soaked and diced shiitake mushrooms, and soaked and diced dried shrimp.
3. 3In a separate small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
4. 4Pour the sauce over the rice mixture and mix well to combine.
5. 5If using lotus leaves, place one lotus leaf in a bowl, add 1/4 of the rice mixture, fold the leaves around the rice to form a packet.
6. 6Place the packets in a steamer basket and steam for 45-60 minutes, or until the rice is cooked through and tender. If not using lotus leaves, steam rice mixture directly in a heatproof bowl
7. 7Serve hot, unwrapping the lotus leaves if used.

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