Lo mai gai

Lo Mai Gai, also known as sticky rice chicken, is a popular Cantonese dish that is often served as a dim sum item. It is made by wrapping marinated chicken, Chinese sausage, mushrooms, and glutinous rice in lotus leaves and then steaming it to perfection. The result is a flavorful and aromatic dish that is enjoyed by many.

Ingredients

To make Lo Mai Gai, you will need the following ingredients:

• 2 cups of glutinous rice
• 4 chicken thighs, boneless and skinless
• 4 Chinese sausages, sliced
• 8 dried shiitake mushrooms, soaked and sliced
• 4 lotus leaves, soaked and cleaned
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste

Preparation

1. Start by marinating the chicken thighs. In a bowl, combine soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, salt, and pepper. Mix well. 2. Add the chicken thighs to the marinade and coat them evenly. Let them marinate for at least 30 minutes. 3. Meanwhile, rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for about 2 hours, then drain. 4. Heat a wok or frying pan over medium heat. Add the Chinese sausages and cook until they release their oils and turn slightly crispy. Remove from heat and set aside. 5. In the same pan, add the sliced mushrooms and cook until they are softened. Remove from heat and set aside. 6. Take one lotus leaf and place it in a steamer basket or a large plate. Add a portion of the soaked glutinous rice on top of the lotus leaf, spreading it out evenly. 7. Place a marinated chicken thigh on top of the rice, followed by some Chinese sausage and mushrooms. 8. Fold the lotus leaf over the filling, creating a neat parcel. Secure it with kitchen twine or toothpicks. 9. Repeat the process with the remaining ingredients to make more parcels. 10. Steam the parcels over high heat for about 30-40 minutes, or until the rice is cooked and the chicken is tender. 11. Once cooked, carefully remove the parcels from the steamer and let them cool slightly before serving.

Serving

Lo Mai Gai is typically served hot as a dim sum dish. To serve, unwrap the lotus leaf parcels and transfer the sticky rice chicken onto a serving plate. Garnish with some chopped scallions or cilantro for added freshness and color. It can be enjoyed on its own or with a side of chili sauce or soy sauce for dipping.

See Also

• Dim Sum
• Cantonese Cuisine

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  Lo mai gai served on a plate
• Lo mai gai in takeaway style
  Lo mai gai in takeaway style
• Lo mai gai wrapped in lotus leaf
  Lo mai gai wrapped in lotus leaf