Gourmet's Smoked-Oyster Sticky Rice Stuffing In Lotus Leaf

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3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)

12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)

2 cups boiling-hot water

2 bunches scallions

4 links Chinese sweet sausage (also called lop chong)

1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon Asian sesame oil

3 dried lotus leaves (optional)

1 tablespoon peanut or vegetable oil

1/4 cup pine nuts (1 ounce)

1 tablespoon finely chopped peeled ginger

2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped


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 center stem removed

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