Authentic Chinese Lo Mai Gai: Easy Sticky Rice Wrapped in Lotus Leaf Recipe

Experience the magic of dim sum at home with this delightful Lo Mai Gai recipe! This classic dish features savory sticky rice, tender chicken, and aromatic ingredients, all wrapped in a fragrant lotus leaf. Perfect for a weekend brunch or a special dinner, this recipe will transport your taste buds straight to a bustling Cantonese restaurant.

What Is Lo Mai Gai?

Lo Mai Gai, which translates to “sticky rice chicken,” is a beloved dim sum staple. This dish combines glutinous rice with a medley of flavorful ingredients like chicken, shiitake mushrooms, Chinese sausage, and salted egg yolk. The mixture is then wrapped in a lotus leaf and steamed to perfection, resulting in a fragrant, moist, and utterly irresistible parcel of goodness.

The Art of Sticky Rice

The foundation of Lo Mai Gai is sticky rice, also known as sweet rice or glutinous rice. Don’t confuse this with regular short-grain rice! Sticky rice requires a good soak before cooking – at least two hours or overnight if you’re planning ahead. This soaking process ensures that the rice cooks evenly and achieves that perfect, chewy texture we all love.

A Symphony of Flavors

What makes Lo Mai Gai truly special is the harmonious blend of ingredients. Each component adds its own unique flavor and texture to the dish. From the umami-rich shiitake mushrooms to the sweet and savory lap cheong (Chinese sausage), every bite is a delightful experience. The addition of salted egg yolk adds a rich, creamy element that elevates the entire dish.

The Magic of the Lotus Leaf

While the filling is undoubtedly delicious, the lotus leaf wrapper is what sets Lo Mai Gai apart. As the package steams, the leaf imparts a subtle, tea-like fragrance to the rice and fillings. It also helps to keep everything moist and tender. If you can’t find lotus leaves, parchment paper can be used as a substitute, though you’ll miss out on that unique aroma.

Ingredients

• 2 cups sticky rice (sweet rice)
• 1/2 pound skinless boneless chicken thighs, sliced thinly
• 1/2 teaspoon cornstarch
• 1 teaspoon vegetable or canola oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon wine
• 1 teaspoon dark soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 pinches kosher salt
• 1 teaspoon wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon oyster sauce
• 2 teaspoons dark soy sauce
• 2 dried lotus leaves or 4 sheets of 2-foot-long parchment paper
• 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional)
• 3 teaspoons canola or vegetable oil, divided
• 1 whole shallot, minced
• 2 medium garlic cloves, minced
• 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly
• 2 egg salted duck eggs (cooked or uncooked)
• 3 ounces Chinese bacon (lap yuk), sliced thinly
• 2 Chinese sausages (lap cheong), sliced thinly on the bias

Directions

1. Begin by soaking the sticky rice. Place it in a large bowl and cover completely with water. Let it stand for at least 2 hours or overnight for best results.
2. Prepare the chicken marinade. In a medium bowl, combine the sliced chicken thighs with cornstarch, oil, oyster sauce, wine, dark soy sauce, sugar, white pepper, and salt. Mix thoroughly and refrigerate for at least 2 hours or overnight.
3. Mix the sticky rice seasoning. In a small bowl, combine wine, sesame oil, oyster sauce, and dark soy sauce. Set aside.
4. If using lotus leaves, cut each leaf in half down the middle. Soak the leaves in a large container of water for 1 hour, using a plate to keep them submerged if necessary.
5. Drain the sticky rice well and transfer it to a large bowl. If using, stir in the optional dried shrimp.
6. Heat 2 teaspoons of oil in a non-stick skillet or wok over high heat. Add minced shallot and garlic, cooking until softened, about 1 minute. Add the sliced shiitake mushrooms and cook until golden brown, about 2 minutes. Transfer this mixture to the sticky rice and stir to combine. Add the sticky rice seasoning and mix well.
7. In the same skillet or wok, heat the remaining 1 teaspoon of oil over high heat. Add the marinated chicken and cook, stirring, until just cooked through, about 3 minutes. Transfer the chicken to a plate.
8. Prepare the salted duck eggs. If using cooked eggs, peel them, slice in half, and gently scoop out the yolks. For raw eggs, separate the whites from the yolks and carefully slice the yolks in half.
9. Assemble the Lo Mai Gai packages. Drain and pat dry the lotus leaves (or prepare parchment paper sheets). Place about 1/2 cup of the sticky rice mixture in the center of each leaf. Top with cooked chicken, Chinese bacon, Chinese sausage, and a salted duck egg yolk half. Cover with another 1/2 cup of sticky rice mixture, spreading it to cover the meats and egg yolk as much as possible.
10. Wrap each package by folding the edges of the leaf around the filling to form a tight bundle. Secure each package with kitchen twine.
11. Steam the Lo Mai Gai packages. Bring water to a boil in a steamer setup, arrange the packages in the steamer, and steam for 1 hour and 30 minutes. Remember to check the water level occasionally and top up with boiling water if needed to prevent the steamer from going dry.
12. Carefully remove the packages from the steamer using tongs. Cut and discard the kitchen twine, then serve your homemade Lo Mai Gai immediately. Enjoy the fragrant aroma as you unwrap each parcel and savor the delicious flavors within!

Serving and Storage Tips

Lo Mai Gai is best enjoyed fresh and hot, right out of the steamer. The combination of textures and flavors is at its peak when the package is first unwrapped. However, if you have leftovers or want to prepare them in advance, they can be stored and reheated.

To store, allow the packages to cool completely, then refrigerate for up to 2 days. To reheat, steam for 10 to 20 minutes until heated through. Lo Mai Gai also freezes well – just wrap cooled packages in a double layer of plastic wrap before freezing. When you’re ready to enjoy them, steam frozen packages for about 30 minutes, no need to thaw first.

Nutritional Facts