Lotus Leaf Glutinous Rice

Lotus Leaf Glutinous Rice, also known as "Lo Mai Gai," is a popular traditional dish often found in Chinese dim sum restaurants. Originating in the southern regions of China, particularly Guangdong, this dish has been cherished for centuries. The history of Lotus Leaf Glutinous Rice dates back to ancient China, where it was used in ceremonial offerings and as a staple in royal banquets. The glutinous rice, or "sticky rice," symbolizes prosperity and togetherness, making it a popular dish during festivals and family gatherings. Wrapped in aromatic lotus leaves, the rice absorbs the subtle, earthy fragrance of the leaves, creating a sensory delight for its consumers.

Ingredients

• Glutinous Rice (2 cups)
• Chicken (200 grams, diced)
• Shiitake Mushrooms (4-5 pieces, sliced)
• Chinese Sausage (1, sliced)
• Soy Sauce (2 tablespoons)
• Oyster Sauce (1 tablespoon)
• Ginger (1 inch, julienned)
• Garlic (2 cloves, minced)
• Lotus Leaf (4 large leaves)
• Sesame Oil (1 tablespoon)
• White Pepper (to taste)
• Salt (to taste)

Preparation

Preparing the Ingredients

1. First, rinse the glutinous rice several times until the water runs clear. This helps remove excess starch for better texture.
2. Then soak the rice in water for at least 2-4 hours. This ensures the rice becomes slightly soft and reduces cooking time.
3. Meanwhile, soak the dried shiitake mushrooms in warm water until rehydrated and soft. Once softened, slice them thinly.
4. Cut the chicken into small, bite-sized pieces and marinate with soy sauce, oyster sauce, and white pepper. Set aside.
5. Slice the Chinese sausage into thin coins.

Preparing the Lotus Leaves

Place each lotus leaf in a large bowl and cover with warm water to soften. Weigh them down with bowls or any heavy object if necessary to ensure they are fully submerged. Soak for about 30 minutes or until pliable.

Cooking Process

Stir-frying the Ingredients

1. Heat some sesame oil in a pan over medium heat.
2. Add the ginger and garlic, stirring until fragrant.
3. Introduce the marinated chicken pieces to the pan. Stir-cook for about 5 minutes or until the chicken is cooked through.
4. Add the sliced shiitake mushrooms and Chinese sausage. Continue to stir-fry for another 3 minutes.
5. Season with additional soy sauce and salt to taste.
6. Once cooked, remove the mixture from the heat and set aside.

Cooking the Rice

1. Drain the soaked glutinous rice and spread it evenly into a steaming basket or cloth-lined steamer.
2. Steam the rice over boiling water for 30 minutes or until fully cooked. You can use a cooking timer to track this.
3. Once the rice is steamed, place it in a large bowl. Stir in part of the stir-fried ingredients, blending them thoroughly with the rice for an even mix.

Wrapping the Lotus Leaf Packets

1. Pat the soaked lotus leaves dry with a clean towel.
2. Lay a leaf flat on a clean surface, and place a portion of the rice mixture in the center.
3. Fold the edges of the leaf towards the center, rolling and tucking the sides as you go to create a neat parcel. Secure with kitchen twine if necessary.

Steaming the Lotus Leaf Parcels

1. Place the wrapped parcels in a steamer, ensuring they are in a single layer and have room to expand.
2. Steam for an additional 20 minutes so that the flavors meld together perfectly. Again, keep an eye on your cooking timer.
3. Once steamed, remove carefully from the steamer and allow to cool slightly before serving.

How to Enjoy Lotus Leaf Glutinous Rice

Serve the lotus leaf parcels on a platter. The delightful aroma of the lotus leaf should greet you as you unwrap the parcels. It is best enjoyed fresh and warm, either as a part of a dim sum meal or as a standalone dish. Complement the fragrant rice with a side of light broth or tea to balance the richness of the dish. Whether shared with family or enjoyed individually, this dish will transport you to the bustling streets of a traditional Chinese market.