This dish is a popular choice on the dim sum menu.  The secret to this dish is steaming the flavor of the lotus leaf into the rice.

Ingredients

• 6 dried black mushrooms

• 1/4 cup dried shrimp

• 6-8 large dried lotus leaves

• 1 tbsp cooking oil

• 2 walnut-sized shallots

• 1 Chinese sausage sliced

• 1/2 cup Virginia ham

• 1/4 cup celery, diced

• 1 tsp chopped cilantro

• 2 tbsp soy sauce

• 2 tbsp oyster flavored sauce

• 1 tbsp sesame seed oil

• 3 cups cooked glutinous rice

Recipe 

1. In separate bowls, soak mushrooms and dried shrimp in warm water until soft, about 20 minutes, then drain.  Discard mushroom caps and slice caps.
    

2. Heat large pot of water to simmering.  Submerge lotus leaves in water until softened, about 15 minutes, drain.
    

3. Place a wok over high heat until hot.  Add oil, swirling to coat sides.  Add:
      - Shallots, sausage and dried shrimp; Stir-fry 1   
        minute
      - Add mushrooms, ham, celery and cilantro;
         Stir-fry 1 minute longer.
      - Stir in soy sauce, oyster sauce and sesame oil.
      - Stir in rice, separating the grains with the back 
        of a spoon.
      - Remove from heat and cool
    

4. Spread 1 lotus leaf on a work surface;  Place a second leaf on top.
    

5. Place rice mixture in the center of the leaves; Fold edges of leaves to cover rice completely.
    

6. Prepare a wok for steamer (or use a steamer).  Place lotus leaf packet on a heat-proof dish.  Steam over high heat for 30 minutes.  If cooked ahead of time, reheat in a microwave oven or in a steamer before serving.

Serves 6.

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