Lo Mai Gai (糯米雞)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
8
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Calories
25949 kcal
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Course
Main Course, Breakfast
Lo Mai Gai (糯米雞)
Description
Lo Mai Gai (糯米雞) features marinated chicken, Chinese sausage slices, dried shrimp, and rehydrated dried Chinese mushrooms combined with glutinous rice. Before cooking, the lotus leaves and dried ingredients are soaked thoroughly to soften them for wrapping and slicing. The chicken receives a savory marinade with oyster sauce, soy sauce, and spices which enriches its flavor. The glutinous rice is cooked separately, then mixed with the stir-fried ingredients. Finally, the lotus leaves are brushed with oil to prevent sticking, wrapped around the rice and filling, and steamed to meld flavors together, allowing the aroma from lotus leaves to infuse the entire dish.
The resulting parcels offer a harmonious texture of tender chicken, silky rice, and chewy mushrooms, all wrapped in a fragrant leaf. Lo Mai Gai can be served as a substantial dim sum item or snack, bringing savory complexity and a special presentation to a meal setting. These parcels maintain their fragrance and moisture well from steaming.
Soaking the dried mushrooms overnight or several hours before cooking is essential for optimum texture. Using an Instant Pot or pressure cooker reduces rice cooking time. Brushing lotus leaves with oil helps prevent the sticky rice from clinging during steaming. Steaming in a bamboo basket imparts subtle additional aroma, heightening the dish's appeal.
Ingredients
This amount yield around 8 lo mai gai (糯米雞)
- ½ cup dried shrimp small
- 2 links Chinese sausage
- 5 pieces Chinese dried mushrooms
- 2 pieces chicken thighs
- 8-9 lotus leaves In case some are broken, dried
- 1 cup water (Add ½ cup first and ½ cup later when cooking the filling)
- 2 teaspoons vegetable oil (1 teaspoon for stir fried Chinese sausage, shrimp, mushroom and chicken, 1 teaspoon for brushing lotus leaves)
THICKEN SAUCE:
- 2 teaspoons corn starch
- 2 teaspoons water
COOK GLUTINOUS RICE:
- 3 cups glutinous rice
- 2 cups water
CHICKEN MARINATED SAUCE:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ¼ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ⅛ teaspoon white pepper
Instructions
- Wash and soak the 8-9 lotus leaves in water for around 45 minutes to an hour until it's soft. (In case some are broken.)
- Wash and soak 5 pieces of small medium sized dried Chinese mushrooms for 4-6 hours until it's soft. (Normally, I soak them the night before I need to cook them.)
- Rinse and soak ½ cup of dried small shrimp for 10-15 minutes. Then, drain the water and set a side.
- When the mushrooms are soft, slice them into strips.
- Cut 2 links of Chinese sausage into slices.
- Then, cut 2 pieces of boneless and skinless chicken thighs into strips.
- In a bowl, add chicken, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, ¼ teaspoon of salt, ½ teaspoon of garlic powder, ⅛ teaspoon of white pepper and ½ teaspoon of sugar. Then, mix it well and let it marinate for 15-20 minutes.
- At the same time, cook glutinous rice in a pressure cooker instant pot, add 1 cup of water and a rack.
- Put a bowl into the instant pot and add 3 cup of washed and well drained glutinous rice and 2 cups of water. Remember to level the rice and make sure the water covers every rice.
- Close the lid and vent, then push the manual button to adjust time for 30 minutes at high pressure and natural release pressure.
- While waiting for glutinous rice, start cooking the filling. Pour 1 teaspoon of vegetable oil into a non-stick pan, turn on medium high fire, add soaked dried small shrimp, Chinese sausage and mushrooms. Stir fried them for a minute or two.
- After that, add the marinated chicken and stir fry them. Then, add ½ cup of water, stir them a little bit and cover with a lid and let it cook for a few minutes until the chicken is cooked.
- Next, add another ½ cup of water stir fried and pour the cornstarch mixture (corn starch 2 teaspoons and water 2 teaspoons). Keep stir frying until the sauce is little thicken. Now, everything is ready for wrapping lo mai gai.
- Brush some vegetable oil on lotus leaves to prevent the glutinous rice stick on the leaves.
- Put a layer of cooked glutinous rice on the lotus leaf like a rectangle shape.
- Scoop some filling on the cooked glutinous rice. Personally, I like to add more filling.
- Next, put the other layer of cooked glutinous rice on top of the filling. Then, fold it. You can see the video below for how to fold them.
- After that, put lo mai gai into a bamboo basket and steam them over the top stove for 15-20 minutes, so the aroma of lotus leaves will come out. Besides, you can use instant pot to steam them as well.
Notes
- Soak dried Chinese mushrooms for 4-6 hours or overnight for best softness and flavor.
- Soak lotus leaves for 45-60 minutes until pliable for easier wrapping.
- Brush lotus leaves lightly with vegetable oil before wrapping to prevent rice from sticking.
- Use an Instant Pot or pressure cooker to cook glutinous rice faster and more evenly.
- Steam the wrapped parcels in a bamboo basket for 15-20 minutes to bring out the lotus leaf aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 25949 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 259.49kcal | 13% |
| Carbohydrates | 46.99g | 16% |
| Protein | 13.34g | 27% |
| Fat | 1.68g | 3% |
| Saturated Fat | 0.74g | 4% |
| Cholesterol | 135.19mg | 45% |
| Sodium | 783.32mg | 33% |
| Potassium | 58.04mg | 1% |
| Fiber | 1.61g | 6% |
| Sugar | 0.28g | 1% |
| Calcium | 56.08mg | 6% |
| Iron | 1.83mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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