Traditional Cantonese Lo Mai Gai Recipe

Ingredients

  • 2 cups of glutinous rice
  • 4 boneless, skinless chicken thighs
  • 3 dried shiitake mushrooms
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of minced garlic
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of five spice powder
  • 1/2 cup of diced Chinese sausage
  • 1/2 cup of diced lotus seeds
  • 1/2 cup of chopped green onions
  • 4 lotus leaves

Steps and instructions

  1. Soak the glutinous rice and dried shiitake mushrooms in separate bowls of water overnight.
  2. Drain the rice and mushrooms, then chop the mushrooms into small pieces.
  3. Heat the vegetable oil in a large pan over medium heat. Add the chicken thighs and cook until browned on both sides.
  4. Remove the chicken from the pan and set aside. In the same pan, add the minced garlic, soy sauce, oyster sauce, sugar, white pepper, and five spice powder. Stir well to combine.
  5. Add the chopped mushrooms, Chinese sausage, and lotus seeds to the pan and cook for a few minutes until softened.
  6. Add the soaked and drained rice to the pan and stir well to combine all the ingredients. Cook for a few minutes until the rice is well coated with the sauce.
  7. Place a lotus leaf on a flat surface and spoon some of the rice mixture onto the center. Place a piece of the cooked chicken on top of the rice, then spoon more rice over the chicken to cover it completely.
  8. Fold the lotus leaf over the rice and chicken, wrapping it tightly to form a packet. Repeat with the remaining lotus leaves and rice mixture.
  9. Steam the packets in a bamboo steamer over high heat for about 1 hour, until the rice is fully cooked and sticky.
  10. Let the packets cool for a few minutes before unwrapping. Sprinkle with chopped green onions before serving.

Tools for making

  • Large pan - Needed for cooking the chicken and sautéing the ingredients
  • Bamboo steamer - Used for steaming the rice packets
  • Flat surface - To assemble and wrap the lotus leaf packets
  • Knife - For chopping the dried shiitake mushrooms and lotus seeds
  • Bowls - To soak the glutinous rice and dried shiitake mushrooms
  • Spoon - For stirring and mixing the ingredients

Recipe variations

  • Replace the chicken with pork or beef for a different protein option.
  • Use different types of mushrooms, such as shiitake, oyster, or button mushrooms.
  • Add diced vegetables like carrots, peas, or corn for added flavor and texture.
  • Try using different types of sausages, such as lap cheong (Chinese sausage) or chorizo.
  • For a vegetarian or vegan option, substitute the meat with tofu or tempeh.
  • Experiment with different seasonings or sauces, such as hoisin sauce or teriyaki sauce.
  • Add some heat by including chopped chili peppers or a dash of chili sauce.
  • Replace the lotus leaves with banana leaves for a slightly different aroma and flavor.
  • Add nuts, such as cashews or peanuts, for extra crunch.
  • For a healthier option, steam the packets without using oil, or try baking them in the oven.

Recipe overview

Lo Mai Gai, also known as steamed sticky rice with chicken, is a classic dim sum dish enjoyed by many. This delicious and hearty dish is made by combining marinated chicken, shiitake mushrooms, Chinese sausage, and lotus seeds with glutinous rice, then carefully wrapping the mixture in a lotus leaf and steaming it to perfection. The result is a flavorful and satisfying meal in a packet, with the lotus leaf adding a subtle herbal aroma. This recipe requires some preparation, including soaking the rice and mushrooms overnight, but the cooking process is quite straightforward. You'll first cook the chicken and then stir-fry the other ingredients in a savory sauce. The rice mixture and chicken are then wrapped in the lotus leaves and steamed until the rice is tender and sticky. To finish, the packets are topped with chopped green onions for a fresh crunch. In short, Lo Mai Gai is a wonderful dish to explore if you're a fan of Asian cuisine or if you're simply looking for an exciting new recipe to try. Don't let the long cooking time or exotic ingredients intimidate you - the final result is absolutely worth it!

Common questions

  1. How long does it take to soak the glutinous rice and dried shiitake mushrooms? Soak the glutinous rice and dried shiitake mushrooms overnight.
  2. Can I use chicken breasts instead of chicken thighs? Yes, you can use chicken breasts if you prefer, but chicken thighs tend to be more flavorful and moist.
  3. Can I use fresh mushrooms instead of dried shiitake mushrooms? Dried shiitake mushrooms add a unique flavor to the dish, but if you don't have them, you can substitute with fresh mushrooms. Just note that the flavor may be slightly different.
  4. Can I use a different type of rice? It is recommended to use glutinous rice for this recipe as it gives the dish its characteristic sticky texture. Substituting with other types of rice may alter the outcome.
  5. Where can I find lotus leaves? Lotus leaves can typically be found in Asian grocery stores or online. If you can't find them, you can omit them or use parchment paper as a substitute.
  6. Can I make this recipe ahead of time? Yes, you can make Lo Mai Gai ahead of time and reheat it when ready to serve. It can be stored in the refrigerator for up to 2-3 days.
  7. What can I serve with Lo Mai Gai? Lo Mai Gai is delicious on its own, but you can also serve it with a side of steamed vegetables or a simple Asian salad for a complete meal.
  8. Can I freeze Lo Mai Gai? Yes, you can freeze Lo Mai Gai after it has been cooked. Make sure to wrap each portion tightly in plastic wrap or foil before placing them in an airtight container. It can be frozen for up to 2-3 months.

Serving dishes and utensils

  • Bamboo Steamer - A steaming basket made from bamboo, perfect for steaming the Lo Mai Gai packets.
  • Large Pan - A spacious pan for cooking the chicken, mushrooms, and rice mixture.
  • Kitchen Knife - A sharp knife for chopping the dried shiitake mushrooms and lotus seeds.
  • Cutting Board - A sturdy surface for chopping ingredients.
  • Spoon - A spoon for stirring and combining the ingredients.
  • Lotus Leaves - Leaves used for wrapping the Lo Mai Gai packets, imparting a unique flavor.

Origin stories

Lo Mai Gai, meaning "sticky rice with chicken," is a classic dim sum dish that dates back to the Song Dynasty in China. A scrumptious delicacy known for its intricate preparation and unique presentation, it was originally served to the emperor and his court. Interestingly, the use of lotus leaves as a wrap is not only to preserve the food but also to add a distinct aroma and flavor to the dish. Each parcel of Lo Mai Gai unwraps a feeling of surprise and delight, as the content is always hidden until one opens it, making every bite a journey of discovery. Just like the diverse and rich history of its origin, every ingredient in the Lo Mai Gai weaves a tale of its own, reflecting the diverse culinary influences that China embraced over centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.