Lo Mai Gai

🛒 Ingredients

• Glutinous Rice 80 g · 280 kcal
• Chicken Thigh (boneless, skinless, diced) 60 g · 95 kcal
• Chinese Sausage (Lap Cheong, sliced) 25 g · 125 kcal
• Dried Shiitake Mushrooms (rehydrated, sliced) 10 g · 30 kcal
• Salted Duck Egg Yolk 8 g · 30 kcal
• Water Chestnuts (canned, sliced) 15 g · 10 kcal
• Lotus Leaf (dried) 0 g · 0 kcal
• Light Soy Sauce 10 g · 10 kcal
• Dark Soy Sauce 10 g · 10 kcal
• Oyster Sauce 15 g · 15 kcal
• Sesame Oil 5 g · 45 kcal
• Shaoxing Wine 10 g · 10 kcal
• Cornstarch 5 g · 15 kcal
• White Pepper 1 g · 4 kcal
• Granulated Sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Soak glutinous rice in water for at least 4 hours or overnight; drain well. Rehydrate dried shiitake mushrooms in hot water for 30 minutes, then squeeze dry, remove stems, and slice. Soak dried lotus leaves in hot water until pliable.
2. Marinate the diced chicken with 5ml light soy sauce, 5ml Shaoxing wine, 1g white pepper, and 5g cornstarch for at least 20 minutes.
3. In a wok, heat 5ml sesame oil over medium heat. Sauté the marinated chicken until lightly browned, then add the sliced Chinese sausage and shiitake mushrooms; stir-fry for 2-3 minutes.
4. Add 5ml dark soy sauce, 10ml light soy sauce, 15ml oyster sauce, and 5g granulated sugar to the wok; stir well to coat all ingredients. Remove from heat and let cool slightly.
5. Mix the drained glutinous rice with the cooked chicken and mushroom mixture, ensuring everything is evenly coated. Stir in the sliced water chestnuts.
6. Lay a softened lotus leaf in a bowl, shiny side down. Spoon a portion of the seasoned glutinous rice mixture onto the center of the leaf, pressing it gently to form a flat layer.
7. Place the salted duck egg yolk half on top of the rice. Fold the lotus leaf edges over the rice to create a neat packet, securing it if necessary with kitchen twine or by folding into a steamer basket.
8. Steam the Lo Mai Gai packets in a preheated steamer over high heat for 45-50 minutes, or until the rice is tender and fully cooked. Serve hot directly from the lotus leaf.