1chicken leg , bone removed and cut into small pieces
1/2tbsp.light soy sauce
1tbsp.dark soy sauce
1tbsp.oyster sauce
salted duck egg yolk , for method 1
Chicken marinating
pinchof salt
1/2tbsp.light soy sauce
1/2tbsp.oyster sauce
dash of pepper
Instructions
Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.