RCI-RC.001.0112.001
Lo Mai Gai
Lotus leaf wraps Serves 8
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- lotus leaves4 unitcut in half
- glutinous rice (sticky rice)1¼ cups
- Chinese dried black mushrooms4 unit
- boneless1 unitskinless chicken breast, 6 ounces
- ¼ teaspoon
- 1 tablespoon
- 1 teaspoon
- Chinese sausages (lop cheong)2 unit
- garlic1 clovepeeled and chopped
- Chinese or Japanese rice wine1 tablespoon
- 1 tablespoon
- 1 teaspoons
- cornstarch dissolved in 1 tablespoon water1½ teaspoons
- vegetable oil for stir-frying2 tablespoonsor as needed
- ¼ teaspoon
- freshly ground black or white pepper1 unitto taste
Method
1
Rinse the glutinous rice thoroughly and soak it in cold water for at least 4 hours or overnight, then drain well before cooking.
240 minutes
2
Cut the boneless chicken into bite-sized pieces and marinate with soy sauce, rice wine, cornstarch, sesame oil, minced garlic, and a pinch of salt. Allow the chicken to marinate so the flavors penetrate the meat.
30 minutes
3
Soak the dried lotus leaves in warm water until softened and pliable, then rinse them thoroughly and pat dry.
30 minutes
4
Steam or cook the drained glutinous rice until just barely tender, then season it with soy sauce and sesame oil and toss to combine evenly.
20 minutes
5
Stir-fry the marinated chicken pieces in a hot wok with a little oil until just cooked through and lightly browned, then remove from heat.
5 minutes
6
Lay a prepared lotus leaf flat on a work surface, place a generous layer of seasoned glutinous rice in the center, top with a portion of the cooked chicken filling, then cover with another layer of rice.
10 minutes
7
Fold the lotus leaf tightly around the rice and filling to form a neat rectangular parcel, ensuring there are no gaps for steam to escape. Repeat with remaining leaves and filling.
10 minutes
8
Arrange the wrapped parcels seam-side down in a steamer basket and steam over high heat until the rice is fully tender and fragrant with the lotus leaf aroma.
45 minutes