- 300g/10½oz glutinous rice
- 1 tbsp peanut oil
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 2 small shallots, finely chopped
- small handful of dried shrimps, soaked in hot water for 20 mins, then drained and finely chopped
- 5 small, dried shiitake mushrooms, soaked in hot water for 20 mins, then drained and finely chopped
- 300g/10½oz pork belly, cut into 0.5cm/¼in square cubes
- 1 tsp Chinese five-spice powder
- 1 tbsp Shoaxing rice wine (or dry sherry)
- 600g/1lb 5oz cooked glutinous rice (from above)
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- pinch sea salt
- freshly ground white pepper
- 2 dried lotus leaves, soaked in hot water for 20 mins, then drained
- 2 garlic cloves, finely chopped
- 1 knob ginger, finely grated
- 1 red chilli, de-seeded and finely chopped
- 150-200g/5-7oz baby pak choi leaves, washed and halved
- 1 tbsp shaoxing rice wine or water
- 1 tbsp low sodium light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp black rice vinegar or clear rice vinegar
- 1-2 spring onions, sliced into long strips, then placed in iced water and drained, to make curls
- For the glutinous rice, rinse the rice in bowls of water until the water runs clear (to remove the excess starch).
- Place in a pan with 600ml/1 pint water. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Ensure all the water has evaporated before using.
- For the lotus leaf parcels, heat a wok over high heat until it begins to smoke, then add the peanut oil.
- Add the ginger, shallots, chopped shrimps and mushrooms and stir-fry for one minute.
- Add the pork belly and stir-fry to break it up. When the pork begins to brown, stir in the five-spice and rice wine (or sherry). When the wine has almost evaporated, stir in the cooked rice.
- Once the rice is incorporated, season with the soy sauce, the sesame oil, salt and white pepper and mix well. Remove from the heat.
- Pat the lotus leaves dry using kitchen paper.
- Spoon half of the sticky rice mixture into the centre of one lotus leaf.
- Fold in the sides (snug, but not tight), fold up the bottom and roll up, then secure with cooks' string.
- Repeat with the remaining lotus leaf and rice.
- Place in a bamboo steamer and steam for 10 minutes until the fragrance has infused.
- Remove from the steamer and untie the parcels
- For the pak choi stir fry, heat a wok until hot, then add the garlic, ginger and chilli and stir fry for one minute.
- Add the pak choi and stir fry for another minute then add the remaining ingredients and stir fry for 1-2 minutes until the pak choi has just wilted and is hot.
- To serve, place the parcels on a serving plate with pak choi alongside and garnish with the sliced spring onions.