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schedulePrepare in advance
Weigh 300g of glutinous rice, soak in cold water overnight, drain all the soaking water the next day, and let air-dry for 2 hours.
Watch out
The glutinous rice must be thoroughly air-dried for 2 hours after soaking, otherwise it will become too mushy and lose its chewy texture.
Spread the air-dried 300g glutinous rice evenly in the steamer, poke holes with fingers for even steam penetration, place a salted egg yolk on top, cover, and steam for 30 minutes.
local_fire_departmentSteam on high heat for 30 minsWatch out
You must poke holes in the glutinous rice after placing it in the steamer, otherwise the thick center will not cook through and remain raw.
Soak a whole lotus leaf in cold water 1 hour in advance, blanch in boiling water for about 20 seconds to remove bitterness, remove hard stems, and cut along fold lines into four fan shapes.
local_fire_departmentBlanch in boiling water for 20 secsWatch out
The lotus leaf must be soaked for 1 hour and thoroughly blanched, otherwise it will be too stiff to wrap and retain a bitter taste.
Wash hands thoroughly after handling raw chicken to avoid cross-contamination; raw meat carries bacteria.
Debone 1 chicken drumstick and cut into small pieces, add 0.5 tsp oyster sauce, 0.5 tsp light soy sauce, 0.25 tsp salt, 0.25 tsp sugar, and 0.5 tsp cornstarch, mix well, and marinate for 10 minutes.
Watch out
Mix the seasonings thoroughly when marinating the chicken, otherwise some parts will lack flavor and affect the taste.
Dice 60g shallots, remove stems from 5 soaked shiitake mushrooms and chop into small pieces, and slice 1 Cantonese sausage.
Watch out
Cut the mushrooms and sausage into uniform sizes so they cook evenly during stir-frying.
Hot oil may splatter slightly when rendering pork fat and frying shallots; operate with care.
Heat 30ml peanut oil in a pan, add 30g pork fat and render over low heat, discard the cracklings; keep low heat and add 60g chopped shallots, fry until translucent, slightly golden, and edges are slightly crisp, then remove to make shallot-infused lard.
local_fire_departmentSimmer on low heatWatch out
Fry shallots over low heat with constant stirring throughout, otherwise they will easily burn and turn bitter.
In a bowl, add 0.5 tsp water chestnut starch, 1 tsp oyster sauce, 1 tsp light soy sauce, 0.25 tsp salt, 0.25 tsp sugar, and 70ml water, mix well and set aside.
Watch out
Ensure the water chestnut starch is fully dissolved without lumps before thickening, otherwise it will form clumps.
Using the remaining shallot oil in the pan, stir-fry 1 sliced Cantonese sausage over low heat, add 5 sliced mushrooms and 20g dried shrimp until fragrant, add 50g minced pork and break apart, splash 1 tsp rice wine, add half of the fried shallots, pour in the prepared starch sauce, and reduce until very thick before removing.
local_fire_departmentSimmer and reduce on low heatWatch out
The sauce must be reduced until very thick during stir-frying, otherwise excess moisture will leak out when steaming inside the rice and ruin the texture.
Hot oil may splatter when handling raw chicken and searing; operate with care.
Reheat pan with a little oil, add the remaining fried shallots, add marinated chicken pieces flat and sear for about 1 minute, flip and stir-fry, splash 0.5 tsp dark soy sauce for color, and cook until half-done before removing.
local_fire_departmentSear on medium heatWatch out
Do not move the chicken immediately when it hits the pan to let it form a crust
cook only until half-done as it will be steamed later
Transfer the steamed glutinous rice into a large bowl, drizzle with the hot shallot-infused lard and 2 tbsp char siu sauce while hot, grind 3 to 4 turns of sea salt, press and mix gently with a spoon so the grains are distinct and absorb the rich flavors.
Watch out
Mix the seasonings into the glutinous rice while it is still warm and press gently, otherwise once cooled, the sauce will not coat the grains evenly.
Take two fan-shaped lotus leaves (dark matte side up) overlapping, brush the inner surface with a little oil; place half of the seasoned rice as a bottom layer, add half of the minced meat sauce, half salted egg yolk, char siu, chicken, and 2 soaked scallops, top with the remaining rice, shape into a mound, wrap tightly by tucking the sides and folding the hard stem edges underneath.
Watch out
Wrap the lotus leaves as tightly as possible without applying excessive force, otherwise the leaves will tear and leak juices during steaming.
Be careful of hot steam when opening the steamer or moving hot trays; use insulated gloves.
Place the wrapped glutinous rice chicken parcels into the steamer over boiling water, cover, and steam on high heat for 20 minutes before serving.
local_fire_departmentSteam on high heat for 20 minsWatch out
The water in the pot must remain at a rolling boil with sufficient heat during steaming, otherwise the inner meat will not cook through.
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