| 1 | * cut diagonally into 1-inch slices ** soaked in warm water until soft and pliable (about 30 minutes) *** soaked in warm water for 30 minutes foods wrapped in dried lotus leaves become infused with an exotic earthy flavor. |
| 2 | If lotus leaves are not available, you can wrap the rice filling in oiled parchment. |
| 3 | Besides being an unusual appetizer, this dish can be served as a snack, for lunch, or as a light meal. |
| 4 | Note that the first step must be done the night before. |
| 5 | Because lotus leaves vary so much in size, eight packets may require anywhere from four to ten leaves. |
| 6 | (larger leaves can be split in half, smaller leaves may need to be overlapped). |
| 7 | The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. |
| 8 | Rinse and squeeze them dry. |
| 9 | Mix the long- grain and glutinous rice together in a large bowl. |
| 10 | Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. |
| 11 | Continue until the water runs clear. |
| 12 | Drain thoroughly. |
| 13 | Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator. |
| 14 | The next day, set the saucepan of rice uncovered over high heat; bring to a boil. |
| 15 | Stir just enough to loosen the rice grains. |
| 16 | Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. |
| 17 | Put the sausages on top of the rice and cover the pan. |
| 18 | Reduce the heat to low and cook for 20 minutes. |
| 19 | Turn off the heat but do not remove the cover. |
| 20 | Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside. |
| 21 | Squeeze the mushrooms dry. |
| 22 | Cut off the stems at the base and discard them; cut the caps in half. |
| 23 | Combine the marinade ingredients in a medium bowl. |
| 24 | Cut the chicken breast into ?inch chunks and toss it with the marinade. |
| 25 | Add the mushrooms and marinate for 20 minutes. |
| 26 | Drain and coarsely chop the shrimp. |
| 27 | In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. |
| 28 | Add the chicken-mushroom mixture and the shrimp. |
| 29 | Fold a lotus leaf in half and put it on a cutting board. |
| 30 | If the middle stem or edges are tough and hard, trim and discard them. |
| 31 | (if the leaves are small, you may need to over- lap halves). |
| 32 | Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. |
| 33 | Fold the edges over the rice to make a 4-inch square packet. |
| 34 | Tie it with twine. |
| 35 | Repeat with the remaining leaves and rice. |
| 36 | Arrange the packets in a single layer in a bamboo steaming basket. |
| 37 | Prepare a wok for steaming. |
| 38 | Steam the packets over medium-high heat for 20 minutes. |
| 39 | Remove them from the steamer and cut each packet across the top to expose its contents. |
| 40 | Serve with small dishes of soy sauce for dipping. |
| 41 | Note: sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. |
| 42 | It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. |
| 43 | Soak it overnight before cooking for the best results. |
| 44 | Makes 8 packets |
