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, rinsed and 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 Filling
- 2 chicken thighs, diced
- 1 tablespoon soy sauce
- 1 pinch five-spice powder
- 1 pinch white pepper
- 2 tablespoons oil, divided
- 2 links Chinese sausage, sliced into rounds
- 2 tablespoons dried shrimp
- 4 shiitake mushrooms, sliced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
- 4 salted egg yolks, large
For Assembly
- 20 lotus leaves, pre-softened
Instructions
- 1
Rinse the glutinous rice thoroughly. Place it in a bowl and cover with water. Let it soak for at least 30 minutes, or preferably overnight.
⏱️ 5 min
- 2
While the rice is soaking, prepare the chicken marinade. In a medium bowl, combine the diced chicken thighs with 1 tablespoon soy sauce, a pinch of five-spice powder, and a pinch of white pepper. Mix well and let marinate for 30 minutes.
⏱️ 5 min
- 3
Drain the soaked glutinous rice. Transfer it to a rice cooker pot. 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. Stir to combine. Cook the rice using the 'rice' setting on your rice cooker.
⏱️ 5 min
- 4
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the sliced Chinese sausage, dried shrimp, and sliced shiitake mushrooms. Stir-fry until fragrant, about 3-5 minutes. Remove from the wok and set aside.
⏱️ 5 min
- 5
Add another 1 tablespoon of oil to the same wok. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes.
⏱️ 7 min
- 6
Return the stir-fried Chinese sausage, dried shrimp, and mushrooms to the wok with the chicken. Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Stir to combine all the filling ingredients and cook for another 1-2 minutes.
⏱️ 2 min
- 7
Once the sticky rice is cooked, fluff it with a fork. Prepare your lotus leaves by softening them if they are dry (usually by soaking in hot water).
⏱️ 5 min
- 8
To assemble each packet, place a lotus leaf flat. Spoon about 2 tablespoons of cooked sticky rice onto the center of the leaf. Top with about 1 tablespoon of the chicken and sausage filling. Place one large salted egg yolk on top of the filling. Cover with another 2 tablespoons of sticky rice.
⏱️ 15 min
- 9
Carefully fold the lotus leaf to completely enclose the ingredients, forming a neat packet. Repeat with the remaining ingredients.
⏱️ 10 min
- 10
Arrange the assembled lotus leaf packets in a steamer basket. Steam over high heat for 1 hour, or until thoroughly cooked and fragrant.
⏱️ 60 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, rinsed and 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 Filling
- 2 chicken thighs, diced
- 1 tablespoon soy sauce
- 1 pinch five-spice powder
- 1 pinch white pepper
- 2 tablespoons oil, divided
- 2 links Chinese sausage, sliced into rounds
- 2 tablespoons dried shrimp
- 4 shiitake mushrooms, sliced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
- 4 salted egg yolks, large
For Assembly
- 20 lotus leaves, pre-softened
Instructions
- 1
Rinse the glutinous rice thoroughly. Place it in a bowl and cover with water. Let it soak for at least 30 minutes, or preferably overnight.
⏱️ 5 min - 2
While the rice is soaking, prepare the chicken marinade. In a medium bowl, combine the diced chicken thighs with 1 tablespoon soy sauce, a pinch of five-spice powder, and a pinch of white pepper. Mix well and let marinate for 30 minutes.
⏱️ 5 min - 3
Drain the soaked glutinous rice. Transfer it to a rice cooker pot. 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. Stir to combine. Cook the rice using the 'rice' setting on your rice cooker.
⏱️ 5 min - 4
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the sliced Chinese sausage, dried shrimp, and sliced shiitake mushrooms. Stir-fry until fragrant, about 3-5 minutes. Remove from the wok and set aside.
⏱️ 5 min - 5
Add another 1 tablespoon of oil to the same wok. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes.
⏱️ 7 min - 6
Return the stir-fried Chinese sausage, dried shrimp, and mushrooms to the wok with the chicken. Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon five-spice powder. Stir to combine all the filling ingredients and cook for another 1-2 minutes.
⏱️ 2 min - 7
Once the sticky rice is cooked, fluff it with a fork. Prepare your lotus leaves by softening them if they are dry (usually by soaking in hot water).
⏱️ 5 min - 8
To assemble each packet, place a lotus leaf flat. Spoon about 2 tablespoons of cooked sticky rice onto the center of the leaf. Top with about 1 tablespoon of the chicken and sausage filling. Place one large salted egg yolk on top of the filling. Cover with another 2 tablespoons of sticky rice.
⏱️ 15 min - 9
Carefully fold the lotus leaf to completely enclose the ingredients, forming a neat packet. Repeat with the remaining ingredients.
⏱️ 10 min - 10
Arrange the assembled lotus leaf packets in a steamer basket. Steam over high heat for 1 hour, or until thoroughly cooked and fragrant.
⏱️ 60 min