Step 1

Soak the lotus leaves in warm water for 2 hours. Cut into quarters and set aside.

Step 2

Wash the rice three times, transfer to the rice cooker with water and cook. When the rice is cooked, loosen the rice by running chopsticks through it.

Step 3

Boil the salted eggs for 2 minutes, transfer them into a bowl of cold water.

Step 4

To remove the bone from the drumstick and cut the meat into bite-size cubes, transfer to a bowl, and add cornstarch and water.

Step 5

Rehydrate the dried shiitake mushrooms in warm water for 10-15 minutes. Save the water for later!

Step 6

Heat up the wok and oil. Cook the chicken for 30 seconds with the heat off, and then set the stove back to high heat.

Step 7

Add oyster sauce, light soy sauce, tamari, chicken bouillon, sugar, and salt.

Step 8

Peel the eggs and let them completely cool before gently peeling the egg whites off to expose the egg yolks.

Step 9

Combine the juice from soaking the shiitake mushrooms with water, oyster sauce, light soya sauce, and oil.

Step 10

Place two quarters of lotus leaves one on top of the other having the wider parts of the leaves overlapping each other and the narrow ends are at 12 o'clock and at 6 o'clock. Sandwich the fillings between two small portions of rice and shape into a rectangle.

Step 11

Place the lo mai gai seam down onto the steamer's tray. Arrange them into a single layer. Once the water is boiling, steam for 20 minutes.