Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Ingredients for Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

• 550g Asian short-grain sticky ("sweet") rice (450g 170g )

• 12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter

• 90g )

• 475ml boiling-hot water

• 2 bunches spring onions

• 4 links Chinese sweet sausage (also called lop chong)

• 120ml Chinese rice wine, such as Shaoxing, or medium-dry Sherry

• 2 matskedar sojasås

• 1 tablespoon sugar

• 1 tablespoon Asian sesame oil

• 3 dried lotus leaves (optional)

• 1 tablespoon peanut or vegetable oil

• 60ml pine nuts (30g)

• 1 tablespoon finely chopped peeled ginger

• 2 (90g) cans smoked oysters (about 150g ), drained and coarsely chopped

• Equipment: a 10-inch (5-cup) deep-dish pie plate

• a well-seasoned 14-inch flat-bottomed wok with a lid

• 2 small metal or bamboo skewers

• a collapsible steamer rack with centre stem removed

Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.

Soak mushrooms in boiling-hot water (475ml ) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 240ml mushroom-soaking liquid and discard remainder.

Chop spring onions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.

Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoons pepper in a bowl until sugar has dissolved.

Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out centre stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in centre.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of spring onion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.

Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in spring onion greens. Fold leaf over to keep warm.

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