Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Ingredients

• ½ cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
• 1 tablespoon peanut or vegetable oil
• 12 Chinese dried black mushrooms or dried shiitake mushrooms
• 2 cups water
• 2 bunches scallions
• 4 links Chinese sweet sausage (also called lop chong)
• ¼ cup pine nuts
• + 11 more ingredients
• • 2 3-ounce cans smoked oysters
  • 1 10-inch (5-cup) deep-dish pie plate
  • 1 well-seasoned 14-inch flat-bottomed wok with a lid
  • 3 cups Asian short-grain sticky ("sweet") rice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon ginger
  • 2 small metal or bamboo skewers
  • 1 collapsible steamer rack with center stem removed
  • 3 dried lotus leaves

Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water. Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hou...

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