Soak glutinous rice for 1 hour, then rinse and drain.

Steam the glutinous rice for 15 minutes and set aside.

Boil chicken until cooked, reserving the broth.

Drain the cooked chicken and set aside.

Boil the chicken broth and add salt.

Cook the glutinous rice in the broth until fluffy, then divide into 8 portions.

Heat sesame oil and vegetable oil in a pan over medium heat.

Stir-fry shallots until fragrant.

Add diced chicken and sliced shiitake mushrooms to the pan.

Season with salt, pepper, sweet soy sauce, salty soy sauce, mushroom flavor soy sauce, and oyster sauce.

Stir-fry until well combined.

Add tapioca flour mixed with water to thicken the sauce.

Spread one sheet of lotus leaf.

Scoop 1 tablespoon of glutinous rice onto the lotus leaf.

Top with 2 tablespoons of chicken filling and one boiled salty egg yolk (optional).

Cover with another 1 tablespoon of glutinous rice.

Wrap the lotus leaf tightly.

Repeat the process until all glutinous rice and chicken filling are used.

Steam the wrapped lotus leaf packets for 15-20 minutes.

Serve hot.