Chicken Sticky Rice in Lotus Leaves (Lo Mai Gai)
Chicken Sticky Rice in Lotus Leaves (Lo Mai Gai)
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, soaked
- 1 1/4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
For the Chicken Marinade
- 2 chicken thighs, cut into bite-sized cubes
- 1 tablespoon soy sauce
- 1/8 teaspoon five-spice powder, a pinch
- 1/8 teaspoon white pepper, a pinch
For the Filling
- 2 tablespoons oil
- 2 Chinese sausage, links, sliced
- 2 tablespoons dried shrimp
- 4 shiitake mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
- 3 salted egg yolks, large
For Assembly
- 20 lotus leaves
Instructions
- 1
Wash the soaked glutinous rice thoroughly. Transfer it to a rice cooker. Add 1 1/4 cups water, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Cook the rice using the "rice" or "mixed rice" setting on your rice cooker.
⏱️ 30 min
- 2
Cut the chicken thighs into small, bite-sized cubes. In a bowl, combine the chicken with 1 tablespoon soy sauce, 1/8 teaspoon five-spice powder (a pinch), and 1/8 teaspoon white pepper (a pinch). Mix well to ensure the chicken is evenly coated. Marinate for 30 minutes.
⏱️ 35 min - 3
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the sliced Chinese sausage, dried shrimp, and sliced shiitake mushrooms. Stir-fry until fragrant and lightly browned, about 5-7 minutes. Remove from the wok and set aside.
⏱️ 10 min
- 4
Add the remaining 1 tablespoon of oil to the same wok. Add the marinated chicken cubes and cook, stirring occasionally, until they are browned and cooked through, about 6-8 minutes.
⏱️ 8 min
- 5
Return the stir-fried sausage, shrimp, and mushrooms to the wok with the cooked chicken. Add the remaining 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Stir everything together thoroughly to coat evenly and ensure the flavors meld, about 2-3 minutes.
⏱️ 5 min
- 6
Prepare your lotus leaves by gently unfolding them. Take one lotus leaf and place a portion of the cooked sticky rice in the center. Top the rice with a spoonful of the prepared chicken and mushroom filling. Place one salted egg yolk on top of the filling. Cover the filling and egg yolk with another layer of sticky rice. Carefully fold and wrap the lotus leaf around the ingredients to form a compact parcel. Repeat with the remaining ingredients.
⏱️ 20 min
- 7
Arrange the wrapped lotus leaf parcels in a steamer basket, ensuring there is space for steam to circulate. Cover the steamer and steam over high heat for 1 hour.
⏱️ 60 min
- 8
Once steamed, carefully remove the parcels from the steamer. Unwrap the lotus leaf parcels and serve the warm, aromatic Chicken Sticky Rice immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Sticky Rice in Lotus Leaves (Lo Mai Gai)
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, soaked
- 1 1/4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
For the Chicken Marinade
- 2 chicken thighs, cut into bite-sized cubes
- 1 tablespoon soy sauce
- 1/8 teaspoon five-spice powder, a pinch
- 1/8 teaspoon white pepper, a pinch
For the Filling
- 2 tablespoons oil
- 2 Chinese sausage, links, sliced
- 2 tablespoons dried shrimp
- 4 shiitake mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
- 3 salted egg yolks, large
For Assembly
- 20 lotus leaves
Instructions
- 1
Wash the soaked glutinous rice thoroughly. Transfer it to a rice cooker. Add 1 1/4 cups water, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Cook the rice using the "rice" or "mixed rice" setting on your rice cooker.
⏱️ 30 min - 2
Cut the chicken thighs into small, bite-sized cubes. In a bowl, combine the chicken with 1 tablespoon soy sauce, 1/8 teaspoon five-spice powder (a pinch), and 1/8 teaspoon white pepper (a pinch). Mix well to ensure the chicken is evenly coated. Marinate for 30 minutes.
⏱️ 35 min - 3
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the sliced Chinese sausage, dried shrimp, and sliced shiitake mushrooms. Stir-fry until fragrant and lightly browned, about 5-7 minutes. Remove from the wok and set aside.
⏱️ 10 min - 4
Add the remaining 1 tablespoon of oil to the same wok. Add the marinated chicken cubes and cook, stirring occasionally, until they are browned and cooked through, about 6-8 minutes.
⏱️ 8 min - 5
Return the stir-fried sausage, shrimp, and mushrooms to the wok with the cooked chicken. Add the remaining 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Stir everything together thoroughly to coat evenly and ensure the flavors meld, about 2-3 minutes.
⏱️ 5 min - 6
Prepare your lotus leaves by gently unfolding them. Take one lotus leaf and place a portion of the cooked sticky rice in the center. Top the rice with a spoonful of the prepared chicken and mushroom filling. Place one salted egg yolk on top of the filling. Cover the filling and egg yolk with another layer of sticky rice. Carefully fold and wrap the lotus leaf around the ingredients to form a compact parcel. Repeat with the remaining ingredients.
⏱️ 20 min - 7
Arrange the wrapped lotus leaf parcels in a steamer basket, ensuring there is space for steam to circulate. Cover the steamer and steam over high heat for 1 hour.
⏱️ 60 min - 8
Once steamed, carefully remove the parcels from the steamer. Unwrap the lotus leaf parcels and serve the warm, aromatic Chicken Sticky Rice immediately.
⏱️ 2 min