📝 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 perfume of dried lotus leaves, enveloping a succulent treasure trove of marinated chicken, savory Chinese sausage, and umami-rich shiitake mushrooms. This classic dim sum staple offers a comforting, soul-warming bite that perfectly balances sweet, salty, and earthy notes.
🥗 Ingredients
The Foundation
- 3 cups Glutinous Rice (Sweet Rice) (soaked for at least 4 hours or overnight)
- 3-4 large pieces Dried Lotus Leaves (soaked in hot water until pliable)
- 6-8 pieces Dried Shiitake Mushrooms (soaked, stems removed, and sliced)
- 2 tablespoons Dried Shrimp (soaked and finely chopped)
The Protein Filling
- 300 grams Chicken Thigh (boneless, skinless, cut into bite-sized pieces)
- 2 links Lap Cheong (Chinese Sausage) (thinly sliced on a diagonal)
- 3 pieces Salted Egg Yolks (halved (optional but recommended))
The Savory Marinade & Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for deep amber color)
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Sesame Oil
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch
- 1 teaspoon Ginger (freshly grated)
👨🍳 Instructions
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1
Begin by soaking the glutinous rice in cold water for at least 4 hours. Simultaneously, soak the dried lotus leaves in a large basin of hot water, weighing them down with a plate to ensure they are fully submerged and become soft.
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2
In a small bowl, marinate the chicken pieces with half of the oyster sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch. Let this sit for 30 minutes to develop flavor.
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3
Drain the soaked rice thoroughly. Steam the rice over high heat in a parchment-lined steamer basket for 25-30 minutes until the grains are translucent and tender but still chewy.
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4
While the rice steams, heat a tablespoon of oil in a wok. Sauté the chopped dried shrimp and sliced shiitake mushrooms until fragrant, about 3 minutes.
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5
Add the marinated chicken and Chinese sausage to the wok. Stir-fry over medium-high heat until the chicken is just cooked through. Stir in the remaining sauce ingredients (dark soy, remaining oyster sauce, and ginger) and a splash of the mushroom soaking liquid to create a light gravy.
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6
Once the rice is steamed, transfer it to a large bowl. While hot, fold in a tablespoon of oil and a dash of soy sauce to prevent sticking and add a base layer of seasoning.
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7
Prepare the lotus leaves by wiping them dry and cutting them into rectangles (roughly 10x8 inches). If the leaves are very large, you can cut them in half.
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8
To assemble, place a lotus leaf flat on your work surface. Spread about 1/2 cup of steamed rice into a square in the center of the leaf.
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9
Place a generous spoonful of the chicken and sausage mixture in the center of the rice. Add a half-piece of salted egg yolk if using.
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10
Top the filling with another 1/4 cup of rice, sandwiching the filling inside. This ensures every bite has the perfect rice-to-meat ratio.
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11
Fold the bottom of the leaf up over the rice, then fold the sides inward, and finally roll it upward to create a tight, rectangular parcel. Secure with kitchen twine if the leaves are springy.
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12
Arrange the parcels seam-side down in a steamer basket. Steam over boiling water on medium-high heat for 45-60 minutes. This long steam allows the lotus leaf aroma 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 juices to redistribute and the rice to set slightly.
💡 Chef's Tips
Always soak your rice for at least 4 hours; skipping this step will result in hard, unevenly cooked grains. If you cannot find lotus leaves, parchment paper can be used, though you will lose the signature earthy aroma. Use Dark Soy Sauce sparingly—it is primarily for that rich mahogany color, not for saltiness. For an extra-rich version, add a small piece of braised pork belly or a rehydrated dried scallop (conpoy) to the filling. Ensure the lotus leaves are completely softened before folding, otherwise they will crack and leak the savory juices.
🍽️ Serving Suggestions
Serve hot with a side of premium light soy sauce mixed with fresh chili rings. Pair with a pot of hot Pu-erh or Jasmine tea to cut through the richness of the glutinous rice. Enjoy alongside other dim sum classics like Har Gow (shrimp dumplings) or Char Siu Bao. A drizzle of crispy chili oil on top adds a modern, spicy kick to the traditional flavors. Serve as a hearty breakfast that provides lasting energy throughout the morning.