• Rinse and soak lotus leaves in the sink. Bring a large pot of water to boil. Remove lotus leaves from sink and transfer them to the pot. Weigh down the leaves with bowls. Place lid over the pot and boil leaves for 10 minutes. Remove, rinse, and drain. Cut off the center of the soften lotus leaves. You will get two wrappers for each lotus leaf.
• Combine chicken, Shao Hsing rice wine, soy sauce, dark soy sauce, and sesame oil in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.
• Soak Chinese sausage in a pan of hot water for 10 minutes. Casings should puff up. Remove casings and slice sausage thinly at a diagonal.
• Prepare a steamer and allow water to come to a boil.
• Drain glutinous rice. Place in a deep bowl. Add salt and water. Mix well. Transfer to the prepared steamer, cover with lid, and steam for 30 minutes.
• In the meantime, fry prepared Chinese sausage until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove sausage, leaving the oil in the pot. Set aside.
• In the same pot, sauté minced garlic until fragrant. Add mushrooms and marinated chicken. Stir fry for 2 to 3 minutes. Add water, bring to a boil, and let it cook for 3 minutes. Pour in corn starch mixture and allow it to cook for another 2 minutes. Sauce should come to a boil and thicken. Turn off heat, remove, and set aside.

Wrapping Hor Yip Lo Mai Gai

• Place a prepared lotus leaf on a work surface with the narrow edge close to you. Brush some vegetable oil at the center of the fan shaped edge.
• Place a small half portion (out of 12 portions) of the steamed glutinous rice on the oiled portion of the leaf. Then, arrange a portion of cooked chicken, a scallop, a few slices of cooked mushrooms, and a few slices of fried lap cheong on the steamed glutinous rice. Place another small half portion of steamed glutinous rice on the top.
• Fold the fan shaped edge of the lotus leaf over the filling, followed by the right side of the leaf. Fold the left side of the lotus leaf with the edge meeting the left side of the filling. Make another fold on the left side on top of the filling. Now, fold the lotus leaf edge close to you up over the filling and tuck the edge into the middle to create a neat package. Repeat with the 11 portions of remaining ingredients.
• Prepare a steamer with two steaming racks on the stove. Bring water to a boil.
• Place 6 packets of wrapped Hor Yip Lo Mai Gai in each of the steaming racks. Cover the top rack with the lid and steam for 30 minutes.
• When done, remove and serve immediately.
• Uneaten packets may be stored in a container and refrigerated for up to 3 days. When ready to serve, reheat by steaming for 15 minutes.