Dim Sum-Level Lo Mai Gai At Home

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1. 1Step 1: The day before, wash and soak 400g sticky rice, as well as the 8g each of the shiitake/shrimp/scallop.
2. 2Step 2: To make the sticky rice, drain, then steam it for 30 minutes - checking every ten minutes. At the 10 minute mark and the 20 minute mark, drizzle over one cup of water bit by bit, flipping the rice as you go. You may not need to add any more water at the 20 minute mark if you rice already looks white and moist.
3. 3Step 3: Remove the rice from the steamer, let it cool down. Mix with the 'seasoning for the rice'.
4. 4Step 4: Squeeze and mince the mushrooms, the shrimp, and the scallops - reserving the soaking liquid. Debone your chicken - if using bone-in, take 60g worth of meat and cut into six ~10g hunks. Marinate the chicken with 'Marinade for the chicken', set aside. Dice 40g bamboo shoots, if using.
5. 5Step 5: Fry the chicken over a high flame, and once it visually looks about 'done' (~30 seconds), add in the 1/2 cup of reserved mushroom/seafood soaking liquid and swap the flame to medium. Let it reduce away into a thick sauce, ~6 minutes. Remove the chicken.
6. 6Step 6: Fry the mushrooms, reconstituted seafood, and bamboo shoots over a medium flame until fragrant, ~1 minute, then add in 1/2 cup of reserved mushroom/seafood soaking liquid together with any excess sauce from the chicken. Let it reduce away, ~6 minutes. Add in the 'prepared sauce for frying the filling', cook for 1-2 minutes until reduced and thick.
7. 7Step 7: Fold the lotus leaf into quarters, then soak in 80C water for 30 minutes (it might be convenient to do this step earlier).
8. 8Step 8: Squeeze the excess liquid out from the lotus leaf, and cut the leaves into quarters along the crease. This will give you six wrappers, plus an extra two in order to patch up any broken leaves.
9. 9Step 9: Weigh your sticky rice, and divide into six portions. Oil your wrapper, place half of one 'portion' on, make a little well on the rice, place 1 tbsp of the saucy filling and one piece of chicken. Make a dome with the other half of the rice, lay it on. Seal the sides, shape with the leaf, fold in the leaf like a Christmas present, then roll it all up.
10. 10Step 10: Steam all the Lo Mai Gai on medium for 20 minutes. Then it's ready to be eaten.
11. 11Step 11: To freeze, wait until they come back down to room temp, then lay flat in a zip-lock plastic bag. Freeze well for 3 months (rice texture will start to change after that time.)
12. 12Step 12: To re-heat, don't thaw - steam from frozen, ~30 minutes over a medium flame.