6 tbsps glutinous or sweet rice
¼ cup canned or dried lotus seeds
¼ cup barley
6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and quartered
1 tbsp dried shrimp, soaked for 15 minutes and drained
1 tbsp dried tangerine peel, crumbled
4-5 slices Cantonese Roast Pork (Char Siu)
1 Chinese sausage, cut into 8 to 10 slices
¼ cup soy sauce
2 tbsps stock
2 tbsps dry sherry
1 x 41/2-5 lbs roasting chicken
2 slices ginger root, minced
2 tsps sesame oil
2 large lotus leaves, soaked for 20 minutes and drained
1. Place the rice, lotus seeds and barley in a pan half-filled with water. Bring to the boil and boil steadily for 5 minutes; drain and allow to cool slightly.
2. Combine the mushrooms, dried shrimps, tangerine peel, roast pork, Chinese sausage, 2 tbsps of soy sauce, the stock and sherry in a bowl. Add the rice mixture and mix thoroughly. Stuff the mixture into the cavity of the chicken and secure the neck opening with skewers or string.
3. Combine the remaining soy sauce with the ginger and sesame seed oil. Pour over the chicken, wrap in the lotus leaves and tie securely with string. Steam for 3 hours. To serve, bring the chicken still wrapped in the lotus leaves to the table. Unwrap, carve and serve.