Lo Mai Gai

Lo Mai Gai: Detailed Ingredients and Instructions

Ingredients:

250 grams glutinous rice
200 grams chicken (boneless chicken thighs or chicken breasts are both fine)
1 sausage
10 grams dried shrimp
4 shiitake mushrooms
1 small piece of baby corn
20 grams bamboo shoots
2 lotus leaves

Seasonings:

Glutinous rice seasoning:
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon sesame oil
2 tablespoons Shaoxing wine
120 milliliters water
Chicken seasoning:
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 tablespoon water
Other:
2 tablespoons scallion oil

Instructions:

1. Prepare the ingredients:
   Wash the glutinous rice thoroughly and soak it overnight.
   Cut the chicken into small pieces and marinate it with the chicken seasoning for at least 30 minutes.
   Cut the sausage into small pieces.
   Soak the dried shrimp in water until soft, then drain.
   Soak the shiitake mushrooms in water until soft, then cut them into small pieces.
   Cut the baby corn into small pieces.
   Cut the bamboo shoots into small pieces.
   Wash the lotus leaves and soften them in hot water.
2. Sauté the filling:
   Heat a wok or pan over medium heat, add a little oil, and sauté the sausage until fragrant.
   Add the shiitake mushrooms, bamboo shoots, and baby corn and stir-fry until evenly cooked.
   Add the dried shrimp, oyster sauce, light soy sauce, dark soy sauce, and Shaoxing wine and stir-fry until evenly mixed.
   Remove from heat and set aside.
3. Steam the glutinous rice:
   Drain the soaked glutinous rice and place it in a steamer basket.
   Steam until cooked through.
4. Mix the glutinous rice:
   Transfer the cooked glutinous rice to a large bowl.
   Add the glutinous rice seasoning and mix well.
5. Wrap the Lo Mai Gai:
   Take one lotus leaf and lay it flat.
   Spread a layer of glutinous rice in the middle of the lotus leaf.
   Top the glutinous rice with a moderate of the sautéed filling and chicken.
   Cover with another layer of glutinous rice.
   Wrap the glutinous rice with the lotus leaf, forming a triangular or square shape.
6. Steam the Lo Mai Gai:
   Place the wrapped Lo Mai Gai in a steamer basket.
   Steam for 40-50 minutes, or until cooked through.

Tips:

Soak the glutinous rice overnight for best results. This will make the rice soft and sticky.
You can use other parts of the chicken, such as chicken thighs or chicken breasts, according to your preference.
You can add or remove other ingredients, such as sausage, dried shrimp, shiitake mushrooms, and bamboo shoots, to your liking.
When steaming the Lo Mai Gai, make sure the water is boiling before placing the steamer basket in the pot. This will help the Lo Mai Gai cook evenly and become fragrant and delicious.