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Lo Mai Gai

A delightful dish of sticky rice wrapped in lotus leaves with tender chicken and mushrooms.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups glutinous rice
  • 1 cup chicken thighs diced
  • 1/2 cup shiitake mushrooms diced
  • 1/4 cup dried shrimp soaked and chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Lotus leaves soaked in warm water

Equipment

  • Steamer or bamboo steamer
  • Large mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Lotus leaves (or banana leaves)

Method
 

  1. Start by rinsing the glutinous rice until the water runs clear.
  2. In a large bowl, mix the diced chicken, shiitake mushrooms, dried shrimp, soy sauce, oyster sauce, sesame oil, five-spice powder, salt, and white pepper.
  3. Drain the soaked rice and place it in a steamer lined with cheesecloth or parchment paper.
  4. Take a soaked lotus leaf and lay it flat. Place about a cup of the steamed rice in the center, creating a depression for the filling.
  5. Spoon some of the chicken mixture into the depression you made in the rice.
  6. Carefully fold the lotus leaf over the rice and filling, creating a neat package.
  7. Place the wrapped parcels back in the steamer and steam for about 30 minutes.
  8. Once done, unwrap the lotus leaves and serve the Lo Mai Gai warm.

Notes

Serve with soy sauce or chili oil on the side for dipping.