Since young, I am a fan of lo mai gai. I love the stickiness of the rice and the flavoursome fillings. This is a must-order dish for Dim Sum. Most dim sum restaurant will serve the rice wrapped in lotus leaves. The rice will be infused with the woodiness fragrance of the leaves. If you cannot find lotus leaves, parchment paper can be use instead. It will still be very yummy.
The weightage of the rice to fillings is just an estimation. You can use the proportion of rice to fillings you want and also depends how big you want each parcel to be.
Sticky Glutinous Rice with Chicken wrapped in Lotus Leave
Author: eckitchensg
Prep time:
Cook time:
Total time:
Serves: 4 small parcel
Ingredients
Glutinous Rice
- 250g Glutinous Rice (washed and soaked for at least 2 hours)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Light Soy Sauce
- ½ tablespoon Dark Soy Sauce
- 1 tablespoon Sesame oil
- ¼ teaspoon Ground white Pepper
- 1 tablespoon Chopped Garlic
- 1 tablespoon Olive oil
- 200ml water
Chicken
- 1 Piece boneless chicken leg (diced - approx 1.5 cm cube)
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon shao xing wine
- 1 tablespoon corn flour
- ¼ teaspoon ground white pepper
Fillings
- Marinated chicken
- 1 tablespoon olive oil
- 1 tablespoon Garlic
- 15g Dried Shrimps (roughly chopped)
- 6 pieces dried mushroom (washed, soaked and sliced thinly)
- 20g Chinese Sausage (thinly sliced)
- 4 salted egg yolk
- 20g Fried Shallot
- 40g preserved pork belly (thinly sliced; optional)
- 20g Sweet Turnip (Chye Poh)
Others
- 2 pieces of lotus leaves (washed and soaked in warm water for an hour) - cut into desirable size
Instructions
Chicken
- Add the diced chicken and all other sauces/ ingredients for the chicken in a bowl and mix until well combined.
- Cover with plastic wrap and put in chiller for at least an hour or overnight
Fillings
- Heat the olive oil in a wok or deep frying pan over medium heat
- Add in dried shrimps, chye poh, garlic and fry until the garlic and dried shrimps turn slightly golden brown.
- Then add in sliced mushroom, sausages, preserved pork belly, and marinated chicken (including sauce of marinated chicken)
- Stir Fry for about 2 min.
- Add in fried shallot and mix.
- Remove from the pan and set aside for later use.
Glutinous Rice
- Using the same frying pan from cooking the fillings (no need to wash), add in 1 tablespoon of olive oil
- When oil is hot, add in garlic and fry until fragrance.
- Add in the soaked and drained glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil, pepper and stir fry for another 1 minute.
- Add in the water and stir fry until the water is fully absorb by the rice.
- Remove from the pan and set aside
Wrapping of glutinous rice parcel
- Remove the lotus leaves from the water. Wipe and cut into desirable size (approx 20 cm - longest length of the fan-looking shape leaf
- Spoon about 30g of glutinous rice onto the leaf.
- Top it with 4 tablespoon of fillings and 1 salted egg yolk. Cover the fillings with another 30g of glutinous rice
- Wrap the lotus leaf parcel by folding edges (four corners) around the rice + filling to form a tight parcel
- Continue the wrapping steps until the rice or fillings finished
- When ready, put all the parcels in a steamer and steam for an hour.
