Recipe courtesy Dinah Koo, Koo & Co.; Tigerlily’s Noodle House, Toronto.
Coconut Cilantro Sauce
Bring water to a boil over high heat. Add rice. Cover. Reduce heat to low. Steam until rice has absorbed all the liquid. Turn heat off. Stir in the coconut cream, sugar and salt. Cover and leave to cool to room temperature, about 1 hour.
Combine ginger, soy, coriander, garlic and lime juice in a medium bowl. Add chicken to marinate and toss. Cover and refrigerate and marinate for at least 30 minutes, or up to overnight.
Place mushrooms, bamboo shoots and shelled shrimps in a bowl. Sprinkle with soy, hoisin sauce, sesame oil and ginger. Toss to blend. Marinate for 10 minutes.
Stir in chives, spinach and sausage to cooled rice.
On each piece of banana leaf place 1/4 of the rice. Press into a large cake 1-inch thick. Tuck chicken pieces and shrimp mixture alternately onto rice. Wrap like a parcel and tie with a thin piece of leaf, raffia or butcher’s twine.
Place in a steamer over boiling water. Cover and cook until chicken is cooked through, about 45 to 60 minutes. Serve packages in the leaves with Coconut Cilantro Sauce. Garnish with garlic chives.
Combine all ingredients in a small bowl. Serve with rice packages.