Loh Mai Gai Recipe
Chicken and Mushrooms are packed into Sticky Rice and bound tight in a Lotus Leaf.
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Ingredients
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Lotus leaf sticky rice package
Filling — chicken, mushrooms & aromatics
Filling seasoning & binder
Garnish and finishing
Method
Lotus leaf sticky rice package
- 1
Soak lotus leaves
Rinse lotus leaves to remove dust. Submerge in hot (not boiling) water for 30 minutes to soften, flipping once so they soak evenly. Drain and pat dry, set aside.
- 2
Soak and prepare glutinous rice
Rinse the glutinous rice under cold water until water runs mostly clear. Soak the rice in 600 ml cold water for at least 2 hours, preferably 4 hours or overnight. Drain just before use. Toss the drained rice with 1 tbs light soy sauce, 1 tsp sesame oil and 1 tsp salt; set aside.
Filling — chicken, mushrooms & aromatics
- 3
Soak shiitake mushrooms
Place dried shiitake mushrooms in 400 ml warm water and soak for 30–45 minutes until pliable. Reserve the soaking liquid, strain to remove grit, and measure 60 ml to use as part of the filling liquid (the rest can be reserved for stock). Squeeze out excess water from mushrooms and finely slice stems and caps; reserve.
- 4
Filling seasoning & binder
- 5
Combine filling
In a large bowl, combine the coarsely minced chicken, sliced shiitake, Chinese sausage, minced shallots, garlic and ginger. Add 2 tbs oyster sauce, 1.5 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs Shaoxing wine, 1 tsp sugar, 1/2 tsp white pepper, 1.5 tbs cornstarch, 60 ml chicken stock or reserved mushroom soaking liquid, and 1 tsp sesame oil. Mix thoroughly until the mixture is sticky and the cornstarch has distributed; taste a small piece cooked in a pan and adjust seasoning if needed. Let the filling marinate for 15–20 minutes for flavors to meld.
- 6
Optional add-ins
If using dried shrimp, rinse, soak briefly to soften, chop and stir into the filling now. If you like more umami, add 1 extra tsp oyster sauce or a pinch more sugar to balance.
Assembling packages
- 7
Prepare leaves and rice for wrapping
Take each lotus leaf and trim the thicker stem portion if needed so it folds smoothly. If leaves are large, cut each into two workable pieces (you need about 6 packages total). Warm leaves briefly over steam or in hot water so they become pliable (they should already be softened from soaking). Pat leaves dry.
- 8
Assemble
Lay a lotus leaf with the smoother side up. Spoon about 1/3 cup (approx. 70 g) of the seasoned drained glutinous rice onto the center of the leaf and gently flatten into an oval. Place about 3–4 tbs of the filling mixture on top of the rice (roughly 80–100 g), then cover the filling with another 1/3 cup of rice, pressing gently to compact. Optionally sprinkle a little fried shallot or chopped scallion on top. Fold the sides of the leaf over to enclose the rice into a tight parcel and fold the ends under to secure. Tie with kitchen twine if desired or use a second leaf to wrap tightly. Repeat to make 6 parcels.
Steaming & finishing
- 9
Steam packages
Bring about 1 liter of water to a steady boil in a steamer pot or large wok setup. Place parcels seam-side down in the steamer basket, leaving space for steam circulation. Cover and steam over medium-high heat for 45 minutes. Check water level occasionally and replenish with boiling water if needed.
- 10
Rest and serve
After 45 minutes, turn off the heat and let parcels sit covered for 5–10 minutes to settle. Carefully remove parcels (they will be hot). Unwrap and serve each parcel whole or open to reveal the fragrant sticky rice and filling. Garnish with additional fried shallots or scallions. Serve hot.