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Method :
1) Deboned the
chicken legs, cut into 1 inch sized cubes. Dice the fat pork, gammon,
mushrooms, and bamboo shoot. Soak the dried shrimps in water and drain.
Heat 2 tbsp of oil and stir-fry the above. Add the seasoning A, stir and
reserve.
2) Wash the
glutinous rice, soak in water for 4 hours. Drench will boiling water
twice, put in the steamer with a cloth at the bottom, steam on high heat
for 20 minutes. Heat 2 tbsp of oil to stir-fry the boiled glutinous rice,
add seasoning B and mix well.
3) Cut off the
stalk of lotus leaf, soak in boiling water, spread and pat dry. Put the
cooked glutinous rice of step (2) on to the leaf for a thin layer, add the
fillings of step (1), and top it with the remaining rice. Wrap the lotus
leaf into a rectangle package, steam for 20 minutes.
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