Imperial Lotus Leaf Rice (ข้าวอบจักรพรรดิ)

1.Boil peanuts in hot water for 10 minutes, drain, and set aside.

2.Soak the sticky rice in water for 3 hours.

3.Soak shiitake mushrooms, dried shrimp, and preserved radish until softened. Pat dry and set aside.

4.Combine oyster sauce, light soy sauce, dark soy sauce, white pepper, and sugar. Set aside.

5.Set aside portions of Chinese sausage, ginkgo nuts, char siu pork, and mushrooms for decoration.

6.Heat oil and stir-fry dried shrimp and mushrooms. Remove and set aside.

7.Pound coriander roots and garlic, then sauté in oil until fragrant. Add preserved radish and cook briefly.

8.Add the prepared sauce, crispy shallots, dried shrimp, mushrooms, ginkgo nuts, cooked peanuts, diced char siu pork, and Chinese sausage. Stir well.

9.Drain the soaked sticky rice and add it to the pan. Stir until the rice is well-coated in the sauce.

10.Gradually add water in 3-4 batches, allowing the rice to absorb the liquid fully before adding more. Set aside once cooked.

11.Rinse the lotus leaves and blanch them in hot water for 30 seconds. Pat dry.

12.Place scallops, mushrooms, red dates, salted egg yolks, chestnuts, Chinese sausage, ginkgo nuts, and char siu pork onto the lotus leaves. Add the cooked rice mixture and wrap tightly. Place the packages seam-side down in a steamer. Steam over high heat for approximately 40 minutes or until fully cooked.

13.Use scissors to cut open the top of the lotus leaf, revealing the contents inside. Garnish with sliced spring onions before serving.