Lo Mai Gai (Dim Sum Sticky Rice Chicken)
Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn to make it at home!
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups glutinous rice (aka sticky rice, sweet rice)
- 6 dried shiitake mushrooms
- 2 tablespoon dried shrimp (or dried scallops)
- 2 lotus leaves (see note 1 for substitutes)
- 2 piece boneless, skinless chicken thighs
- 1 link Chinese sausage (see note 2 for substitutes)
- 1 tablespoon light soy sauce
- 1½ tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon five spice powder (or white pepper)
- 1 teaspoon sesame oil
- 1 tablespoon neutral cooking oil (plus more for brushing)
- ½ onion (finely chopped)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
Instructions
- 1
Prepare dried ingredients
- 2
Rinse glutinous rice under running water. Then soak it in plenty of water overnight, or for at least 6 hours.
- 3
Rehydrate dried shiitake mushrooms in water overnight or for at least 6 hours. Drain then trim off the stems and cut them into slices (keep the soaking water for later use).
- 4
Add two tablespoons of hot water to the dried shrimp. Leave to soak for 10 minutes. Drain then chop into finer pieces (keep the soaking water for later use).
- 5
Soak lotus leaves in water. Put something heavy over them so that they stay fully submerged. Let sit for 1 hour until they become pliable. Trim off the hard stem ends. Divide each leaf into 4 equal pieces.
- 6
Cut the meat
- 7
Cut chicken thighs into bite-sized pieces. Cut Chinese sausage diagonally into thin slices.
- 8
Mix the seasonings
- 9
In a small bowl, mix all the seasonings (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sugar, salt, five-spice, and sesame oil).
- 10
Stir in the shrimp soaking water, and about ⅓ cup (80 ml) of the mushroom soaking water. Set aside.
- 11
Stir-fry the fillings
- 12
Heat 1 tablespoon of cooking oil to a wok or large skillet. Sizzle chopped onion, minced ginger, and garlic over medium-high heat until fragrant.
- 13
Add dried shrimp and Chinese sausage. Fry until the fatty part of the sausage turns translucent. Then put in shiitake mushrooms and fry for a further 30 seconds or so. Dish out everything for later use.
- 14
Put the chicken into the same wok, arranged in a single layer, and sear it until most part of it loses its pink color (still uncooked inside).
- 15
Add drained glutinous rice, along with the seasoning mixture. Toss and stir so that the chicken and rice are well coated with the sauce. Fry until the rice becomes viscous.
- 16
Finally, stir in the fried sausage, mushroom, and aromatics. Mix to combine. Let sit until it’s cool enough to the touch.
- 17
Assemble the parcels
- 18
Lay a piece of lotus leaf with the smooth side facing up. Brush a thin layer of oil over the area where you’ll place the filling. Put 1/8 of the rice mixture on the leaf. Wrap it into a parcel with the leaf. Use a piece of kitchen twine to tie it up (this step is optional). Repeat to finish the rest.
- 19
Steam the dish
- 20
If using a steamer: Put all the parcels into a steamer. Bring the water to a full boil then leave to steam over medium-low heat for 1 hour and 15 minutes. Remember to check the water level 1-2 times to avoid drying out.
- 21
If using an Instant Pot: Add 1½ cups (350ml) of water to the pot fitted with a steaming rack. Place the parcels over the rack (it’s fine to stack them up). Set the steam function for 40 minutes. Allow it to release the pressure naturally.
- 22
Store & reheat
- 23
Leftovers can be kept in the fridge for up to 3 days. Alternatively, freeze them in airtight bags for up to 3 months.
- 24
To reheat, defrost in the fridge if frozen. Steam for 10 minutes until piping hot.