Lor Mai Gai - Glutinous rice lotus leaf parcel

Was going to a friend 'bring a dish' party... and want to continue to challenge the new.... so decided on making Lor Mei Gai.
I had 2 recipes for this dim sum... so at the end i've picked and choose the good bits and hoped for the best.

Ingredients:
A) 1kg Glutinous rice

B) 2tspn Salt
     4Tbspn Veg Oil

C) 4sheets Lotus Leaves

D)150g Chicken thigh (deboned & finely sliced)
     50g  Peeled prawns
     3  Chinese Mushroom (Shitake)
     1/2tspn Salt
     1/2tspn White Pepper
     1tspn ShiaoHsing Wine
     1tspn Light Soy sauce
     1tspn Sesame Oil
     2tspn Sugar
     2Tbspn Oyster sauce
     5Tbspn Water
     2tspn Cornflour
     2 Sliced Ginger

Make: 14 (mini ones)

Method:

1) Soak Glutinous Rice in water overnight or a least 5hrs
2) Drain off all the water from the rice, then cover & steam for approx 30-45mins
3) Once rice is steamed, stir-fry it in a wok with salt & veg oil (B). Once done put it in a bowl and aside for later.
4)Marinate the chicken & prawns with ingredients listed in D. Put it in the fridge for approx 15-20mins.
5)In a heated wok stir-fry the chicken & prawn and let it form a thick gravy filling
6)Cut the steam edges from the lotus leaves and soak it in warm water for approx 15mins until it becomes soften.
7)On the lotus leaf, divide 3 tablespoon of rice as bottom layer, then approx 1 tablespoon of filling, then add further 3 tablespoon of rice as tope layer. Then wrap it up.  Repeat this process for as many times until rice and filling is all used.
8) Finally, put it in the steamer and left steaming for 30mins.


Happy Steaming!