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Lo Mai Gai 糯米雞 (Chinese Sticky Rice in Lotus Leaf)
5 from 9 votes

Lo Mai Gai 糯米雞 (Chinese Sticky Rice in Lotus Leaf)

Lo Mai Gai 糯米雞 is a classic Chinese dim sum dish featuring steamed glutinous sticky rice with pieces of chicken and various meats wrapped in fragrant lotus leaf.

Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Servings: 8
Calories: 568 kcal
Course: Side Dish, Main Course
Cuisine: Chinese

Ingredients

For wrapping:
  • 8 lotus leaves dried
Glutinous sticky rice:
  • 600 g glutinous rice rinsed and drained, 4 rice cups) long grain
  • 2 Chinese sausage aka lap cheong
  • 1 tablespoon vegetable oil
  • ¼ C dried shrimp rinsed and soaked in water for 20 minutes, 30g
Seasoning sauce for the rice:
  • ½ teaspoon salt sea salt
  • 1 tablespoon soy sauce light
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoon granulated sugar
  • 1 tablespoon sesame oil
  • 250-300 ml water or to your preference
Fillings:
Chinese/shiitake mushrooms:
  • 1 tablespoon vegetable oil + extra for brushing
  • 2 tablespoon garlic minced
  • 2 tablespoon shallot minced
  • 6 shiitake mushroom soaked and cut into thick slices, or Chinese mushroom
  • 1 teaspoon soy sauce light
  • 1 teaspoon granulated sugar
Ground pork:
  • 200 g ground pork or sub with siu yuk/char siu, cut into pieces, lean
  • 1 tablespoon soy sauce light
  • ½ teaspoon dark soy sauce
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon black pepper or white pepper
Chicken:
  • 2 chicken breast 400g, cut into 16 pieces
  • 2 tablespoon soy sauce light
  • ⅛ teaspoon black pepper
  • 1 teaspoon dark soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon tapioca starch
  • 1 teaspoon sesame oil
Slurry for the meat:
  • 3 teaspoon cornstarch
  • 6 tablespoon water
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
Salted eggs/duck eggs:
  • 4 Duck Egg cut into half, salted, yolks

Instructions

Prepare the dried lotus leaves:
    Cup of Yum
  1. Fill a wok or large pot with water and bring to a boil.
  2. Turn off heat and add in the dried lotus leaves (8 large leaves) soak for 5 minutes.
  3. Gently rinse lotus leaves under tap water. (Note: lotus leaves are very fragile).
  4. Blot with paper towel.
  5. Trim off the broken edges of the leaves and the stem. Set aside.
Prepare the glutinous sticky rice:
  1. To an electric rice cooker, add in the rinsed and drained glutinous rice.
  2. Add enough water (appx 450ml) until it reaches the 4 C marking in the rice cooker.
  3. Let rice sit in the cooker and soak for 1 hour.
  4. Place 2 Chinese sausages (lap cheong) in with the rice.
  5. Cook the rice for 50-60 minutes.
  6. Remove the Chinese sausages (lap cheong) and cut each sausage into into 4 portions, for a total of 8 pieces and set aside.
  7. Heat a wok over medium high heat and add in 1 tablespoon of vegetable oil.
  8. Sauté the dried shrimp until fragrant, a few minutes.
  9. Transfer the cooked shrimp into the rice.
Prepare the rice seasoning sauce:
  1. Combine the sea salt, light soy sauce, dark soy sauce, sugar, sesame oil, and water into a bowl.
  2. Stir and give it a mix. Set aside.
Season the rice:
  1. When the rice is cooked, transfer it out to a large bowl.
  2. Pour the seasoning sauce slowly into the rice and mix well, until the rice is moistened to your liking.
  3. Level the rice and divide into 8 equal portions. Set aside.
Cook the fillings:
  1. Add 1 tablespoon vegetable oil to a wok heated over high heat and stir fry shallots and garlic until golden.
  2. Add in mushrooms, soy sauce and sugar and stir fry until fragrant.
  3. Next, add in ground pork, light soy sauce, dark soy sauce, sugar, and black/white pepper and continue to sauté until cooked.
  4. Add in the chicken, light soy sauce, black pepper, dark soy sauce, granulated sugar, Shaoxing wine, tapioca starch and sesame oil. Continue to saute until chicken is almost cooked through.
  5. In a bowl, combine the slurry ingredients: cornstarch, water, oyster sauce and sesame oil.
  6. Pour the slurry into the meat mixture, and cook for another 2 minutes, until thickened.
  7. Transfer the filling mixture into a bowl.
Assemble the lo mai gai:
  1. Place lotus leaves with the vein side facing the exterior.
  2. Lightly grease a bowl with vegetable oil.
  3. Fill ½ a portion of rice in the bowl and flatten with a spatula.
  4. Transfer the rice onto the lotus leaf.
  5. Make a little indent in the rice and add 1 portion of filling (mushroom, chicken, ground pork, Chinese sausage, salted egg yolk) to the center.
  6. Cover the filling with the remaining ½ portion of rice on top.
  7. Gather the edges of the lotus leaf and wrap the rice into a neat square bundle.
  8. Repeat with the remainder.
Steam:
  1. Arrange the lotus leaf bundles into a steamer, filled with water.
  2. Cover with a lid and steam on high heat for 30 minutes.
  3. Unfold the lotus leaves and enjoy the sticky rice while hot.

Nutrition Information

Calories 568kcal (28%) Carbohydrates 67g (22%) Protein 32g (64%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 7g (35%) Trans Fat 0.1g (5%) Cholesterol 159mg (53%) Sodium 1430mg (60%) Potassium 468mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 35IU (1%) Vitamin C 2mg (2%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 568

% Daily Value*

Calories 568kcal 28%
Carbohydrates 67g 22%
Protein 32g 64%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 159mg 53%
Sodium 1430mg 60%
Potassium 468mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 35IU 1%
Vitamin C 2mg 2%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.