📝 About This Recipe
A cornerstone of the traditional Cantonese Yum Cha experience, Lo Mai Gai is a masterpiece of textures and aromas. Fragrant glutinous rice is infused with the earthy scent of dried lotus leaves, enveloping a succulent treasure trove of marinated chicken, Chinese sausage, and umami-rich mushrooms. Each steaming parcel unfolds to reveal a comforting, savory heart that has delighted dim sum lovers for generations.
🥗 Ingredients
The Rice Base
- 3 cups Glutinous rice (sweet rice) (soaked for at least 4 hours or overnight)
- 1.5 cups Chicken broth (for steaming the rice)
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for a rich amber color)
The Savory Filling
- 300 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 6 pieces Dried Shiitake mushrooms (soaked, stems removed, and halved)
- 2 links Lap Cheong (Chinese sausage) (thinly sliced diagonally)
- 2 tablespoons Dried shrimp (soaked and drained)
- 3 pieces Salted egg yolks (halved (optional but recommended))
The Marinade and Sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Ginger (finely grated)
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch (to thicken the juices)
The Wrapper
- 3 large pieces Dried lotus leaves (soaked in hot water until pliable, then cut in half)
👨🍳 Instructions
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1
Begin by soaking the glutinous rice for at least 4 hours. Similarly, soak the dried lotus leaves in a large basin of warm water, weighing them down with a plate to ensure they are fully submerged and become soft.
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2
Drain the soaked rice and place it in a heatproof dish. Mix in the chicken broth, light soy sauce, and dark soy sauce. Steam the rice over high heat for 30 minutes until tender but still chewy. Fluff with a fork and set aside.
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3
While the rice steams, marinate the chicken pieces with the oyster sauce, Shaoxing wine, grated ginger, sesame oil, and cornstarch. Let this sit for at least 20 minutes to develop flavor.
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4
Heat a small amount of oil in a wok. Stir-fry the dried shrimp and Chinese sausage until fragrant and the sausage fat begins to render.
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5
Add the marinated chicken and Shiitake mushrooms to the wok. Stir-fry until the chicken is about 70% cooked. The juices will form a thick, savory gravy thanks to the cornstarch.
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6
Prepare the lotus leaves by wiping them dry with a clean cloth. Cut each large leaf in half to create two semi-circles. Remove the tough central stem if necessary.
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7
Lay a piece of lotus leaf flat (smooth side up). Place a generous scoop of the cooked glutinous rice in the center, flattening it into a rectangle.
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8
Place a portion of the chicken, mushrooms, sausage, shrimp, and half a salted egg yolk on top of the rice bed.
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9
Top the filling with another thin layer of rice, effectively 'sandwiching' the savory ingredients inside.
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10
Fold the bottom of the leaf over the rice, then fold in the sides, and finally roll it up tightly to form a neat, rectangular parcel.
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11
Arrange the parcels seam-side down in a bamboo steamer basket. Do not overcrowd; allow space for steam to circulate.
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12
Steam the parcels over boiling water for 30-40 minutes. This final steam allows the tea-like aroma of the lotus leaf to penetrate deep into the rice.
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13
Remove from the steamer and let the parcels rest for 5 minutes before serving. This allows the rice to set and the flavors to concentrate.
💡 Chef's Tips
Always soak your glutinous rice long enough; if it's not soaked, it will remain hard even after steaming. If you cannot find lotus leaves, parchment paper can be used, though you will miss the signature earthy aroma. Ensure the lotus leaves are wiped clean, as they can sometimes have a bit of grit or dust from the drying process. For an extra rich flavor, add a piece of braised pork belly or a dried scallop to the filling. These parcels freeze beautifully; simply re-steam for 15-20 minutes directly from the freezer for a quick meal.
🍽️ Serving Suggestions
Serve hot as part of a traditional dim sum spread alongside Siu Mai and Har Gow. Pair with a pot of strong Pu-erh or Oolong tea to cut through the richness of the glutinous rice. Provide a small dish of chili oil or light soy sauce on the side for those who enjoy extra seasoning. A side of blanched Gai Lan (Chinese broccoli) with oyster sauce provides a fresh, crunchy contrast to the soft rice.