1. For the filling, steam the prawns for 5 minutes and set aside. Finely grate the ginger, discarding the fibrous parts on the grater an discarding the liquid that drips through. Marinate the chicken in the light soy sauce and ginger juices for at least 20 minutes. Steam for a few minutes in the marinade. Set aside.
2. Drain the rice and place in a saucepan with the water. Bring to the boil, then add the salt and oil. Cover and cook over very low heat for 15 minutes. Divide in to 8 portions and set aside. Squeeze out any excess water from the mushroom, then finely slice, discarding any tough steams. Reserve the soaking water. In a preheated wok or deep saucepan, heat the oil and stir-fry the pork, prawns and mushrooms for 2 minutes. Stir in the Shaoxing, dark soy sauce, pepper and sugar. Add the reserved mushroom soaking water, if necessary.
3. Rinse and dry the lotus leaves. Place a portion of rice in the center of each and flatten out to form a 10-cm/4-inch square. Top with the pork mixture and some pieces of chicken. Top with another portion of rice then fold the lotus lead to form a tight package. Steam for about 15 minutes. Let rest for 5 minutes, then serve.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 490.8mg||17 %|
|Potassium 32.6mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 0.5g||1 %|
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Calories per serving: 12
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