Hong Kong Lo Mai Gai (Steamed Glutinous Rice with Chicken)
Lo Mai Gai, literally meaning 'glutinous rice chicken', is a classic Cantonese dim sum dish. It features sticky glutinous rice steamed with marinated chicken, Chinese sausage, shiitake mushrooms, and often salted egg yolk, all traditionally wrapped in fragrant lotus leaves. The steaming process allows the rice to absorb the rich flavors and juices from the filling, resulting in a moist, savory, and aromatic parcel.
🧂 Ingredients
- 2 cups Glutinous rice
- 8 pieces Dried shiitake mushrooms
- 2 tbsp Dried shrimp(soaked and drained)
- 1 lb Boneless, skinless chicken thighs(cut into bite-sized pieces)
- 2 links Chinese sausage (lap cheong)(sliced)
- 2 pieces Salted egg yolks(optional)
- 8 pieces Dried lotus leaves(soaked and trimmed)
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 0.25 tsp White pepper
- 1 tsp Sugar
- 2 cloves Garlic(minced)
- 1 medium Shallot(minced)
- 2 tsp Vegetable oil
👨🍳 Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in plenty of water for at least 2 hours, or preferably overnight. Drain well before use.
- 2
Soak the dried shiitake mushrooms in warm water for about 30 minutes, or until rehydrated. Squeeze out excess water, remove the tough stems, and slice thinly. Reserve the soaking liquid.
- 3
Soak the dried shrimp in warm water for 5-10 minutes, then drain and mince.
- 4
In a bowl, combine the chicken pieces with oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, sugar, minced garlic, and minced shallot. Mix well and marinate for at least 30 minutes.
- 5
In a wok or large skillet, heat 1 teaspoon of vegetable oil over medium-high heat. Add the Chinese sausage and stir-fry until lightly browned and fragrant. Remove from the wok and set aside.
- 6
Add the marinated chicken to the same wok. Stir-fry for about 2-3 minutes until it's about 60% cooked. Add the sliced shiitake mushrooms and minced dried shrimp. Stir-fry for another minute.
- 7
Add about 1/2 cup of the reserved mushroom soaking liquid (or water) to the wok. Bring to a simmer, then stir in the cooked Chinese sausage. Cook for a few more minutes until the sauce thickens slightly. Set the filling aside.
- 8
Prepare the lotus leaves by soaking them in warm water for about 30 minutes to an hour until pliable. Trim off any tough stems. Cut each leaf in half.
- 9
To assemble, place two pieces of lotus leaf, overlapping, on a clean surface. Spoon a generous portion of the cooked glutinous rice onto the center of the leaves, flattening it slightly to create a well for the filling.
- 10
Spoon a portion of the chicken and mushroom filling over the rice. If using, place a piece of salted egg yolk on top of the filling.
- 11
Cover the filling with another layer of glutinous rice, then carefully fold the lotus leaves to form a rectangular or square parcel. Secure with kitchen twine if necessary. Repeat with the remaining ingredients.
- 12
Prepare a steamer by bringing water to a rolling boil. Place the Lo Mai Gai parcels seam-side down in the steamer basket, ensuring they are not overcrowded. Steam over high heat for 1 hour and 30 minutes, or until the glutinous rice is fully cooked and tender. Check the water level periodically and refill if necessary.
- 13
Carefully remove the steamed parcels from the steamer. Let them rest for a few minutes before unwrapping and serving hot.
💡 Pro Tips
- ✓Soaking the glutinous rice is crucial for achieving the right texture.
- ✓Don't overcook the chicken during the stir-fry stage, as it will continue to cook during steaming.
- ✓If lotus leaves are unavailable, parchment paper can be used as a substitute, though the aroma will be less pronounced.
- ✓For a richer flavor, you can add other ingredients like pork belly or dried scallops to the filling.
🔄 Variations
- Jan Ju Gai (Pearl Chicken): A smaller, more delicate version often made with two smaller parcels instead of one large one.
- Bowl-style Lo Mai Gai: Instead of wrapping in lotus leaves, the ingredients are layered in a bowl and steamed, then inverted onto a plate for serving.
- Vegetarian Lo Mai Gai: Omit the chicken and sausage, and add more mushrooms and other vegetables like water chestnuts or bamboo shoots.