Steam the rice in a lined bamboo steamer over a boiling wok for 20 minutes.
Soak dried mushrooms in hot water for 30 minutes, then squeeze and chop them.
Cube the chicken and season both chicken and pork with salt.
Stir fry garlic in oil, then add chicken and pork until mostly cooked.
Add sausages and drained mushrooms and stir fry for one minute.
Mix rice wine and soy sauces, then whisk in cornflour dissolved in 15ml of water.
Add the sauce to the wok to thicken, season with pepper, and stir in sesame oil.
Place portions of rice on half lotus leaves and top with the meat mixture.
Fold the leaves into square parcels and secure with kitchen string.
Steam the parcels in a bamboo steamer for 15 minutes and serve immediately.