Lo Mai Gai, also known as “glutinous rice chicken” is a delicious cantonese-style dish that we have all encountered when eating dim sum.
You will need:
1 lb sticky rice
12 oz water
4 lotus leaves
1 Chinese sausage
3 oz chicken thigh meat
2 oz char siu
6 pieces dried shiitake mushrooms
3 red shallots
1 tsp cornstarch
Oyster sauce
Soy sauce
Sugar
Salt
Sesame oil
Steps:
Submerge the lotus leaves in warm water for 2 hours.
Cook the sticky rice in the rice cooker and fluff it.
Cut the chicken meat into small cubes and add 1 tsp of cornstarch and 2 tsp of water to marinate.
Rehydrate the dried shiitake mushrooms and cut them into thin slices.
Stir fry the chicken, shallots, and mushrooms for a minute and turn heat to low.
Add 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp sugar, and 0.5 tsp salt to the filling.
Pour the soaked mushroom juice, 0.5 tbsp oyster sauce, and 1 tsp soy sauce into the fluffed sticky rice and mix.
Watch this video on how to wrap the lotus leaves.
Steam the wrapped lo mai gai for 20 minutes.
Eat and enjoy!
Credits: Made with Lau
