Rehydrate the dried ingredients in hot water until soft if needed, such as the dried shiitake mushrooms, dried scallops, and dried shrimp. Then, drain the water and chop them into smaller pieces.

Clean, dice, and marinate the chicken with salt and white pepper powder.

Prepare the glutinous rice in a rice cooker using a rice-to-water ratio of 1:1 or 1:1.2. Mix light soy sauce and peanut oil in the water of the rice. Cook it in a rice cooker or traditional stove. Use the sweet rice setting of your rice cooker if it has one. While you can soak the glutinous rice in water for 6 hours or more for better water absorption and a tender texture, I don't soak the glutinous rice in this recipe.

Cook Chinese sausage and salted egg yolk for about 10 minutes. The Chinese sausage can be cooked by pan-frying, boiling, or steaming, while the salted egg yolk can be steamed. Chop the sausage into bits and set aside the salted egg yolk. For easier cooking, I suggest cooking the Chinese sausage and salted egg yolk together with the rice if your rice cooker has a steamer basket on top. In this way, you can save time in cooking and preparation since you can cook them as one.

Prepare a pan with water and bring to a boil. Once it boils, clean the lotus leaves and blanch them in hot water for a minute or less. Drain and set aside. If the lotus leaves are too big, you can cut it in half and make a smaller piece.

Prepare a pan with oil and heat it. When the oil is hot, stir-fry the chopped shrimp and scallops, diced chicken (marinated with salt and white pepper), soaked sliced mushrooms, and chopped shallots.

In a bowl, combine light soy sauce, oyster sauce, dark soy sauce, sugar, and water to make the sauce. Mix and pour the sauce into the stir-fried ingredients in the pan.

Add cornstarch slurry (2 teaspoons of cornstarch with 3 teaspoons of water). Cook for 2 minutes until the sauce thickens. Make sure to mix the cornstarch slurry once more before cooking in the pan since the cornstarch tends to settle at the bottom.

Take the lotus leaves and wipe a bit of oil on the surface.

Flatten the cooked glutinous rice, making an oval shape.

Place the flattened glutinous rice on 2 pieces of lotus leaves.

Spread the meat mixture over the rice.

Top it with salted egg yolk and chopped Chinese sausage.

Make another flattened glutinous rice and place it on top of the filling. Make sure the filling is sandwiched between the two flattened glutinous rice portions. It should be completely covered with rice without spilling.

Fold the leaves into a rectangle. Fold the top downwards, the bottom upwards, the right side to the left, and the left side to the right.

Prepare the steamer with water. Steam the assembled lo mai gai for 20 minutes on high heat.