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Lo Mai Gai: Sticky Rice in Lotus Leaf

Lo mai gai is steamed sticky rice with chicken, mushrooms and sausage wrapped in lotus leaf. The lotus leaf gives the rice a unique taste.



Preparation time: 45 minutes
Number of servings: 4

INGREDIENTS

  • 750g sticky rice
  • 1 tsp salt
  • 1 pack of dried lotus leaves
  • Sesame oil

Filling:

  • 200g chicken thighs
  • 2 Tbsp dried shrimps 
  • 2 Chinese dried sausages (lap cheong)
  • 6 Chinese dried mushrooms
  • 3 cm ginger
  • 1 onion
  • 2 garlic cloves
  • 2 spring onions
  • 2 tsp corn starch

Sauce mix:

  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tsp sugar 
  • 1 tsp soy sauce
  • 2 tsp chicken powder
  • 2 Tbsp oyster sauce 
  • 2 Tbsp Shaoxing cooking wine
  • 1 Tbsp dark soy sauce


HOW TO MAKE IT

1. Soak the sticky rice in water for a night. Then drain the water.



2. Slice the chicken thighs into small strips. Soak the shrimps and the mushrooms in warm water separately. Don’t throw away the water. Slice the shrimps into rough chunks, slice the mushrooms and the sausages into small cubes. Cut the onion into strips. Cut the garlic, spring onions and ginger into small pieces.



3. Heat oil in a pan. Add the onions, ginger and garlic. Stir-fry them until its aromas are released. Then add the chicken and stir-fry it for 2 minutes. Then add the mushrooms and the shrimps and stir-fry them for 3 minutes. Add the spring onions and stir it well. Add the sauce mix, together with the water you used for soaking the shrimps and the mushrooms. Mix the corn starch with three tea spoons of water and add it to the sauce. Cook it until the sauce is a bit thickened.



4. Add the uncooked rice and stir everything well.

5. Pour boiling water over the lotus leaves. Make sure the leaves are covered in water. Soak the leaves until they are soft. Dry the lotus leaves with a paper towel and slice the leaves into two halves. Place the lotus leaves on the table, with the nerves facing the table. Smear a bit of sesame oil on the leaves. Place the leaves vertically.



6. Scoop two full tablespoons of the rice mixture in the middle of the leaf. Fold the sides to the middle, then fold the lower part of the leaf up. Fold it again until it is closed. You can cut away the redundant leaves. Steam the wraps for two hours in a steamer.



Shortcut version


Busy? You can also pre-cook the rice and steam it later.



Cook the sticky rice (5 cups of rice with 7½ cups of water) with one teaspoon salt in a rice cooker and keep it in the cooker for 10 more minutes. Then follow steps 2, 3 and 5.



Scoop two tablespoons of rice onto the middle of the leaf. Then put the filling on top and add another two tablespoons of rice. Fold the sides to the middle, then fold the lower part of the leaf up. Fold it again until it is closed. You can cut away the redundant leaves. Steam the wraps for 30 minutes in a steamer.

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