Marinate Chicken and Mushrooms: In a large bowl, blend the boneless chicken drumsticks and whole black mushrooms with sesame oil, Hua Diao wine, light soy sauce, and oyster sauce. Cover and refrigerate for 4-5 hours.

Stir-Fry Filling: Heat a splash of cooking oil in a skillet over medium heat. Add minced garlic and soaked dried prawns, sautéing until fragrant. Introduce the marinated chicken and mushrooms; cook until the chicken is tender, around 8-10 minutes. Set aside.

Prepare Glutinous Rice: Soak glutinous rice in water for at least 3 hours, then rinse thoroughly. Combine the rice with sesame oil and light soy sauce. Steam the rice for 35 minutes until fully cooked and sticky. Fluff gently with a fork.

Prepare Lotus Leaves: Cut the lotus leaves in half and soak them in boiling water for 2-3 minutes until softened.

Assemble Parcels: On a clean surface, place a half of a lotus leaf, spoon a layer of glutinous rice, add a portion of the chicken and mushroom filling, followed by more rice. Fold the lotus leaf over the filling, creating a parcel.

Steam Parcels: Place the wrapped parcels in a steaming basket and steam for about 20 minutes until heated through.