Lo Mai Gai – Sticky Rice Wrapped In Lotus Leaf
At one point our pantry and freezer housed almost a dozen types of flour. These days I’ve trimmed that back to a more modest seven: bread, all purpose, whole wheat, pizza, semolina, almond, & glutinous rice. However as the types of flour has decreased our stockpile of rice has risen and now one almost rivals the other. Our pantry now has supplies of basmati, jasmine, brown, arborio (for risotto), and sticky (glutinous) rice.
I picked up a small bag of sticky rice last summer for the specific purpose of making these lo mai gai which are a dim sum classic. I first had them a few years ago with my wife’s family (who refers to them as ‘hand grenades’) and can’t get enough of them. The sticky rice encases a delicious filling of chicken, shrimp, and mushrooms and the lotus leaf imparts a wonderful flavor to the rice when steamed. We just at the last of these yesterday (I made them several weeks ago) and I’m already craving more.
I’ve made these twice now and learned a few lessons throughout the process. The first is to definitely not cook the sticky rice before prepping the final product. It is just too frustrating to try and work with the cooked sticky rice whereas when uncooked you can simply spoon it onto the lotus leaf for packaging. The rice will be cooked sufficiently when you steam the packets.
Most recipes I also encourage you to swap in ingredients as you please but for this recipe I strongly recommend trying to follow it closely, at least the first time. There are a lot of distinct flavors here that each item has and they just aren’t the same without them. The first time I made these I couldn’t find lotus leaves (check a local Chinese or larger Asian market) and instead used banana leaves. Aside from being harder to fold the banana leaves just couldn’t match the taste that the lotus leaves give when steaming. Set aside some time on the weekend to make these, you won’t regret it!
- 4 cups sticky (glutinous sweet) rice, uncooked
- 2 teaspoons Shaoxing wine (can use dry sherry)
- 2 teaspoons sesame oil
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 1 pound boneless & skinless chicken thighs, sliced thinly
- 1 teaspoon cornstarch
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce
- 1 teaspoon Shaoxing wine (can substitute dry sherry)
- 2 teaspoons soy sauce
- ½ teaspoon sugar
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 8 dried lotus leaves
- 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional)
- 1 Tablespoon vegetable oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly
- Prep the sticky rice and marinate the chicken the night before you play to make the lo mai gai. Place sticky rice in a large bowl and cover with water. Cover loosely with plastic wrap, and let sit on the counter overnight.
- In a medium bowl combine the chicken with all the chicken marinade ingredients. Mix well and then place in a glass bowl with a lid. Refrigerate overnight.
- The following day prep the lotus leaves. Place the leaves in a large pan or pot and cover with water, allowing them to soak. Weigh down with a plate if necessary. Soak for 1 hour.
- Drain the sticky rice and place back into a large bowl. Add the sticky rice seasoning ingredients and the dried shrimp, if using. Mix well and set aside.
- In a large skillet or wok heat 2 teaspoons vegetable oil over high heat. Add shallot and garlic and cook for about 1 minute. Add mushrooms and cook for other minute. Add mixture to the sticky rice.
- Return the same skillet or wok to the heat and add an additional tablespoon of oil. Heat to high. Add the marinated chicken and stir continuously until cooked through, about 5-7 minutes. Remove from the heat and set aside in a bowl.
- Drain the lotus leaves, pat dry with towels, and arrange on a clean work surface.
- Place about ⅓ cup of sticky rice mixture in the center of each lotus leaf.
- Add about ¼ cup of the cooked chicken on top of each rice mound.
- Add another 13 cup of the sticky rice mixture on top of the chicken and rice. Pat down so that it spreads over the chicken (it's OK if it doesn't cover everything).
- Wrap the lotus leaves by folding one edge over the rice mixture. Then fold in the opposite two sides, giving shape to the package. Roll up the remaining leaf (think of it like rolling a burrito or wrap) and tie with kitchen twine to secure each package.
- Repeat the process for the remaining leaves.
- Set up a steamer with water boiling underneath. Arrange packages in the steamer and steam for 90 minutes. Make sure to check the water levels occasionally to ensure that the pot does not go dry.
- Serve warm. Can be frozen and reheated in the steamer or microwave.
