Dim Sum-level Lo Mai Gai, at home (糯米鸡)
Lo Mai Gai, sticky rice chicken! This classic dim sum item consists of a small mound of lard-seasoned rice, stuffed with a saucy, umami rich ingredients and chicken.
0:00 - How to best do Dim Sum at home
2:12 - The day before, soaking stuff
2:53 - Steaming the Rice
4:47 - Preparing the Filling
7:23 - Assembly
9:27 - Steaming and Freezing
10:26 - What are some other Lo Mai Gai fillings?
SOURCING
Long grain sticky rice should be pretty easy to find - it's basically the default sticky rice in South China and Southeast Asia:
Bamboo shoots:
Lotus leaves unfortunately not on Weee:
INGREDIENTS
Makes six Lo Mai Gai.
* Long grain sticky rice (长糯米), 400g
* Dried shiitake mushrooms (冬菇), 8g
* Dried shrimp (虾米), 8g
* Dried scallop (干贝), 8g
* Extra water for pouring over the rice when steaming: 1-2 cups
* Seasoning for the rice: salt, 1 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; MSG (味精), 1/8 tsp; melted lard, 60g
* Chicken - thigh or leg - 60g of meat
* Marinade for the chicken: salt, 1/4 tsp; sugar, 1/4 tsp; cornstarch (生粉), 1/2 tsp; chicken bouillon powder (鸡粉), 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/2 tsp
* Bamboo shoots (竹笋), 40g - canned is also ok
* Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the chicken
* Reserved mushroom/seafood soaking liquid, 1/2 cup for frying the filling
* Prepared sauce for frying the filling: salt, 1/2 tsp; sugar, 1/2 tsp; cornstarch (生粉), 1/2 tbsp; MSG (味精), 1/8 tsp; chicken bouillon (鸡粉), 1/8 tsp; white pepper powder, 1/8 tsp; soy sauce (生抽), 1 tbsp; dark soy sauce (老抽), 1/4 tsp; toasted sesame oil (麻油), 1/4 tsp; reserved mushroom/seafood soaking liquid, 1/4 cup
* Dried lotus leaf, 2
PROCESS
The day before, wash and soak your sticky rice, as well as the with the shiitake/shrimp/scallop.
To make the sticky rice, drain, then steam it for 30 minutes - checking every ten minutes. At the 10 minute mark and the 20 minute mark, drizzle over one cup of water bit by bit, flipping the rice as you go. You may not need to add any more water at the 20 minute mark if you rice already looks white and moist.
Remove the rice from the steamer, let it cool down. Mix with the 'seasoning for the rice'.
Squeeze and mince the mushrooms, the shrimp, and the scallops - reserving the soaking liquid. Debone your chicken - if using bone-in - and cut into six ~10g hunks. Marinate the chicken, set aside. Dice the bamboo shoots, if using.
Fry the chicken over a high flame, and once it visually looks about 'done' (~30 seconds), add in the 1/2 cup of reserved mushroom/seafood soaking liquid and swap the flame to medium. Let it reduce away into a thick sauce, ~6 minutes. Remove the chicken.
Fry the mushrooms, seafood, and bamboo shoots over a medium flame until fragrant, ~1 minute, then add in 1/2 cup of reserved mushroom/seafood soaking liquid together with and spare sauce from frying the chicken. Let it reduce away, ~6 minutes. Add in the 'prepared sauce for frying', cook for 1-2 minutes until reduced and thick.
Fold the lotus leaf into quarters, then soak in 80C water for 30 minutes (it might be convenient to do this step earlier).
Squeeze the excess liquid out from the lotus leaf, and cut the leaves into quarters along the crease. This will give you six wrappers, plus an extra two in order to patch up any broken leaves. Weigh your sticky rice, and divide into six portions. Oil your wrapper, place half of one 'portion' on, together with one piece of chicken and 1 tbsp of sauce. Make a dome with the other half of the rice, lay it on. Seal the sides, shape with the leaf, fold in the leaf like a Christmas present, then roll it all up.
Steam the Lo Mai Gai on medium for twenty minutes.
To freeze, wait until they come back down to room temp, then lay flat in a plastic bag. To re-heat, don't thaw - steam from frozen, ~30 minutes over a medium flame.
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Found via My Analog Journal (great channel):
Steamed Lotus Root Stuffed with Glutinous Rice | Chinese Food Easy Recipes
-Soak glutinous rice in water for 2 hours, then wash glutinous rice clean
-Peel the lotus root, cut one side, and patiently fill it with washed glutinous rice
-After filling the glutinous rice, fix the cut head with a toothpick(broken the spare toothpick)
-Put the lotus root into the electric rice cooker, add the water red dates sugar brown sugar
-Cook until the lotus root is soft
-Slice it
-spoon out a few brown sugar from the rice cooker into the pan, add a little sweet-scented osmanthus to stew
-Pour the sweet-scented osmanthus sugar on the lotus
Steamed Glutinous Rice In Lotus Leaf
Steamed Glutinous Rice In Lotus Leaf tastes delicious at any time of the day, make sure to serve it piping hot.
Steamed Glutinous Rice In Lotus Leaf
2 1/2 Cups (600 grams) Glutinous Rice, soaked 2 to 3 hours, drained
8 Dried Shitake Mushrooms, soaked and stem removed, halved or quartered
1 1/2 Tbsp Peanut Oil
2 Lap Cheong, diced
3 Tbsp Dried Shrimps, soaked for 10 minutes, roughly pounded
4 Shallots, sliced
2 Garlic, chopped
3/4 Cup Frozen Roasted Chestnuts, thawed, optional
Sauce
1 Tbsp Oyster Sauce
1 1/2 Tbsp Light Soy Sauce
2 tsp Dark Soy Sauce
2 tsp Sugar
1/4 Cup Water
500 grams Chicken Breast or Thighs, boneless and skinless, cut into bite size
Marinate
2 tsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Shaoxing Wine
1 tsp Sesame Oil
1/2 tsp 5 spice powder
A few dashes of White Pepper
5 to 6 Pieces of Dried Lotus Leaves, cut each piece into half, remove and rough edges
~soaked in boiling water for about an hour. Rinsed well and dry with paper towel.
For Full Recipe, please visit my blog: or at
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Recipe Ingredients :
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Yam 80g
Dried shrimp 40
Dachshund 1x
Mushrooms 8
Rice (Overnight) 500g
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minced onion 1 tablespoon
minced garlic 1 tablespoon
rice wine 1 tablespoon
black soy sauce 2 tablespoons
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Oyster sauce 2 tablespoons
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