Lotus Leaf Sticky Rice (Lo Mai Gai)
Lotus Leaf Sticky Rice, known as Lo Mai Gai in Cantonese, is a traditional Chinese dish with a rich heritage. It is a staple in dim sum restaurants across Asia and is loved for its fragrant aroma and satisfying flavors. This dish encapsulates a perfect blend of glutinous rice filled with succulent meats and mushrooms, all wrapped in a lotus leaf, which infuses a unique earthy aroma into the rice during the steaming process.
Ingredients
- Glutinous Rice (Sticky Rice)
- Chicken Thighs
- Dried Shiitake Mushrooms
- Chinese Sausage (Lap Cheong)
- Dried Shrimp
- Soy Sauce
- Oyster Sauce
- Dark Soy Sauce
- Sugar
- Cornstarch
- Salt
- White Pepper
- Dried Lotus Leaves
Preparation
Step 1: Preparing the Lotus Leaves
Start by soaking dried lotus leaves in hot water until they become pliable. This usually takes about 30 minutes.
Step 2: Preparing the Ingredients
Rinse and soak sticky rice in water for at least 3 hours or overnight. Drain well before use.
Soak shiitake mushrooms in warm water for about 20 minutes until softened. Dice them finely.
Cut the chicken thighs into small cubes and marinate them with soy sauce, oyster sauce, a pinch of sugar, cornstarch, and white pepper.
Slice the Chinese sausage into thin rounds.
Rinse and soak dried shrimp in warm water for 15 minutes.
Step 3: Cooking the Filling
Sauté the diced mushrooms and shrimp in a pan until fragrant. Add the marinated chicken pieces and cook until just done. Add soy and dark soy sauce to taste.
Assembling the Sticky Rice
Step 4: Preparing the Sticky Rice
Steam the soaked sticky rice with some salt for about 30 minutes, until cooked.
Step 5: Wrapping the Rice
Lay out a pre-soaked lotus leaf and place a layer of sticky rice on it. Add the cooked chicken filling, including some sausage, then cover with more sticky rice.
Carefully fold the lotus leaf to enclose the rice completely, forming a neat parcel.
Cooking Process
Step 6: Final Steaming
Steam the wrapped parcels in a steamer, ensuring that they are not stacked directly on top of one another, for about 30–45 minutes. This final steaming allows all the flavors to meld together beautifully.
How to Enjoy Lotus Leaf Sticky Rice
Unwrap the lotus leaf at the table to release the aromatic scent, and enjoy each flavorful bite as the infusion of the leaf completes the dish's taste profile. Pair it with tea such as oolong or jasmine for an authentic dim sum experience.