Lo Mai Gai (Cantonese Lotus Leaf Glutinous Rice with Chicken)
Lo mai gai is one of the most substantial items on a Cantonese dim sum table. Glutinous rice is mixed with diced chicken, shiitake mushrooms, Chinese sausage, and dried shrimp, all seasoned with oyster sauce and soy, then wrapped in dried lotus leaves and steamed until the rice absorbs every bit of flavor from its filling. The lotus leaf does more than hold things together - during steaming it releases a grassy, slightly sweet fragrance that permeates the rice and cannot be replicated by any other wrapper. Unwrapping one at the table is half the experience, the steam carrying that unmistakable aroma upward the moment the leaf unfolds.
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Instructions
- 1
Soak glutinous rice for at least 4 hours, then steam for about 20 minutes.
- 2
Dice chicken and mushrooms, then marinate with soy sauce, oyster sauce, and sesame oil.
- 3
Stir-fry the marinated chicken and mushrooms until nearly cooked.
- 4
Soften lotus leaves in warm water, add rice and filling, then wrap tightly.
- 5
Steam the parcels for another 25 minutes until fully done.
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