Instructions: In a small bowl, combine the soy sauce, stock, black bean sauce, 5-spice powder and pepper; mix well.

For the Dish: Place the rice in a large bowl and cover with water, set aside for 4 hours or overnight. Drain.

In a pan large enough to the hold lotus leaves, soak them in enough water to cover, until soft and pliable, about 30 minutes. Drain and pat dry with paper towels.

In a separate bowl, soak black mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard the stems and quarter the caps.

In a medium bowl, combine the chicken, oyster-flavored sauce and cornstarch; mix until the chicken is well coated. Set aside for 10 minutes.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the chicken; cook, stirring, until it begins to brown, about 1 to 1 1/2 minutes. Add the black and button mushrooms, carrot, water chestnuts and pinenuts; cook for 1 minute. Add the rice and pour in the sauce; stir until the ingredients are well incorporated. Remove mixture from the wok.

Carefully open the lotus leaves, stack one leaf on top of the other on a work surface. Mound the rice mixture in the center of leaves. Fold the leaves tighty to enclose the rice mixture; secure by wrapping with kitchen twine.

Bring a large stock pot of water to a boil. Lower the lotus leaf package into the boiling water. Cover and cook until the rice is tender, about 40 minutes. Remove the lotus packet from the boiling water with a slotted spoon and place on a serving platter. Cut the string that secures the package and using a knife, cut open the package. Serve directly from leaf.

This recipe yields 4 servings.

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