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Lo Mai Gai (糯米雞)
5 from 18 votes

Lo Mai Gai (糯米雞)

Lo Mai Gai is a traditional dim sum dish consisting of glutinous rice wrapped in lotus leaves, filled with marinated chicken, Chinese sausage, dried shrimp, and mushrooms. The use of lotus leaves imparts a subtle earthy aroma, while the mixture of savory marinated chicken and fragrant rice creates a tender, flavorful bite. The dish involves soaking lotus leaves and dried ingredients before combining them with marinated chicken and steamed sticky rice, then wrapping and steaming the bundles to infuse the flavors deeply.

Prep Time
30 mins
Cook Time
1 hr
Servings: 8
Calories: 25949 kcal
Course: Main Course, Breakfast
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. 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.)
  2. 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.)
  3. Rinse and soak ½ cup of dried small shrimp for 10-15 minutes. Then, drain the water and set a side.
  4. When the mushrooms are soft, slice them into strips.
  5. Cut 2 links of Chinese sausage into slices.
  6. Then, cut 2 pieces of boneless and skinless chicken thighs into strips.
  7. 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.
  8. At the same time, cook glutinous rice in a pressure cooker instant pot, add 1 cup of water and a rack.
  9. 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.
  10. Close the lid and vent, then push the manual button to adjust time for 30 minutes at high pressure and natural release pressure.
  11. 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.
  12. 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.
  13. 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.
  14. Brush some vegetable oil on lotus leaves to prevent the glutinous rice stick on the leaves.
  15. Put a layer of cooked glutinous rice on the lotus leaf like a rectangle shape.
  16. Scoop some filling on the cooked glutinous rice. Personally, I like to add more filling.
  17. 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.
  18. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 25949

% 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.