Ingredients:

Glutinous rice 6 cups
Dried Mushroom 8 pieces
Dried Shrimp 18 pieces
chicken drump stick 3 sticks
Chinese mini sausage 8 pieces
Dried lotus leaves 4 pieces
Sauce for rice:
2tbsps oyster sauce
2tbsps soy sauce
6 tbsps pork fat
2 tsps chicken bouillon
2/3 cup hot water
Sauce for chicken thigh:
1 tbsp oyster sauce
1.5 tbsps soy sauce
salt 1/2 tsp
1.5tbsp cooking wine
5 tbsp water
Minced ginger 1 tsp
Rice soak in water overnight. Dried shrimp and mushroom soak in water over night. Chicken cut into big chunks. Soak lotus leaves in water for about 3 hours, clean then cut into halves.Sausage cut into halves.
Steam rice over boiling water for about 12 minutes.
Add the pork fat in a skillet, add the rice and the rest of ingredients, mix well. set aside.
Add 2 tbsps oil in a hot skillet, add chicken, mushroom, shrimp, sausage and ginger to the oil and saute for about 5 minutes or until the color of chicken turns white, add the rest of sauce, spices and water, mix well.
Cook with cover on for about 7 minutes or until everything is cooked.
Let rice and chicken both cool down to room temperature. Divide the rice into 8 equal portions.
Get one pieces of lotus leave, add 1/2 of one portion of rice on the leave, add chicken, mushroom, shrimp and sausage on top of rice, then add the other half portion of rice on top of it. wrap it up.
Continue to work on the rest of them.
Steam sticky rice chicken wrap in lotus leave over boiling water for about 15 minutes.

糯米6杯
干香菇8只
虾干18只
鸡腿根3个
中式迷你香肠8个
干荷叶4片
米饭调味料:
2汤勺蚝油
2汤勺酱油
6汤匙猪油
2茶勺 鸡粉
2/3 杯热水
鸡肉调味料:
1汤匙蚝汁
1.5 汤匙酱油
盐1/2 茶匙
1.5汤勺 料酒
5汤匙水
姜末1茶匙
米浸泡在水中一夜。虾米和蘑香菇浸泡在水中过夜。鸡肉切成大块。将荷叶浸泡在水中约3小时, 清洗后切成两半。香肠切成两半。
蒸米饭超过沸水约12分钟。
在煎锅里加入猪油, 加入米饭和其他配料, 拌匀， 备用。
将2汤匙油放入热锅中, 加入鸡肉、蘑菇、虾、香肠和姜油, 炒约5分钟或直至鸡肉变 白, 加入其余的调味料和水, 拌匀。
加盖煮大约7分钟或直到煮熟。
让米饭和鸡肉都凉下来。把米饭分成8等份。
在一份荷叶上加半份的米饭, 在米饭上加入鸡肉、蘑菇、虾仁和香肠, 然后在上面加另一半米饭。把它包起来
继续包剩下的糯米鸡。
隔水蒸糯米鸡约15分钟。