2 cups sticky rice
1/2 kilo boneless chicken, chopped up (I use kitchen shears)
These are the basic ingredients and then you can flavor them the way you want. Soak the rice for a few hours, if you remember in time, then a bit before you start cooking, drain it well and add some sesame oil, soy sauce, and vinegar. Or something else that sounds good to you. Let that marinate. Also, marinate the chicken in some oyster sauce, soy sauce, vinegar, and cayenne.
Prepare the banana leaves. I can get frozen, fairly narrow leaves so I just wash them and cut out the veins and have ten long strips. That works nicely.
Sauté the chicken in a bit of oil till it’s just cooked. Put a spoonful of the flavored, uncooked rice on the end of a banana leaf, then a spoonful of chicken, then another spoonful of rice. Just divide the chicken and rice between all the leaves as evenly as possible. Roll/fold the banana leaves around the chicken and rice (not too tightly so the rice can expand) and load the packets into a steamer basket. Cook over high pressure for about thirty minutes (a little less is probably fine too), then do a natural or quick release, whichever works best for you.
These are moist and don’t need extra sauce in my opinion. I like to serve them with sautéed greens and add a little vinegar to the greens. I’ve never tried these with lotus leaves, but banana leaves add a lovely flavor.