Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Marinate the diced chicken with oyster sauce, soy sauce, dark soy sauce, sugar, salt, and minced garlic for about 30 minutes.
Heat vegetable oil in a pan and sauté the marinated chicken until cooked through. Set aside.
Drain the soaked glutinous rice. Mix the rice with the sliced Chinese sausages, shiitake mushrooms, and chopped shallots.
Take a soaked lotus leaf and place a portion of the rice mixture on it, then top with some cooked chicken.
Wrap the lotus leaf around the rice and chicken mixture, securing it with kitchen twine.
Steam the wrapped Lo Mai Gai for about 45-60 minutes or until the rice is cooked through.
Once cooked, drizzle with sesame oil and garnish with chopped scallions and cilantro before serving.
Enjoy!
