Lo Mai Gai — Sticky Rice Lotus Leaf Parcels with Chicken & Shiitake

⏱ 120 min · Serves 4

A dim sum classic you can absolutely nail at home: glossy glutinous rice steamed inside fragrant lotus leaves with soy-marinated chicken thigh, plump shiitake and a sliver of Chinese sausage. Unwrapping them at the table releases a cloud of tea-like, smoky steam — that alone is worth the soaking time.

Per serving: 648 kcal · 31.5g protein · 84.0g carbs · 20.5g fat

Ingredients

• 400g glutinous (sticky) rice
• 4 large dried lotus leaves
• 6 dried shiitake mushrooms
• 400g boneless chicken thighs, cut into 3cm pieces
• 1 Chinese sausage (lap cheong), thinly sliced on the diagonal
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 2 tsp toasted sesame oil
• 1 tsp caster sugar
• 1 tsp cornflour
• 2 spring onions, chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp neutral oil
• 1/2 tsp white pepper
• 1/2 tsp salt
• 4 tbsp reserved mushroom soaking water

Method

1. Rinse the glutinous rice until the water runs almost clear, then cover with cold water and soak for at least 4 hours or overnight. Drain well.
2. Soak the dried shiitake in 250ml just-boiled water for 30 minutes. Squeeze dry, discard stems, slice the caps and reserve the soaking liquid.
3. Soak the lotus leaves in a sink or roasting tray of very hot water for 30 minutes until pliable. Rinse both sides, pat dry and cut each leaf in half along the central rib (or keep whole for larger parcels), trimming the tough stem.
4. Marinate the chicken with 1 tbsp light soy, the oyster sauce, Shaoxing wine, 1 tsp sesame oil, sugar, cornflour and white pepper. Leave 20 minutes.
5. Heat 1 tbsp oil in a wok over high heat. Sear the chicken for 3–4 minutes until coloured but not cooked through; add the shiitake, sausage, half the garlic and all the ginger, stir-fry 2 minutes, splash in 4 tbsp mushroom water and let it bubble to a thick glaze. Stir through the spring onions and set aside.
6. Wipe the wok, add the remaining oil and garlic, then the drained rice. Toss for 2 minutes, seasoning with the remaining light soy, the dark soy, salt and remaining sesame oil until every grain is coated a pale caramel colour.
7. Lay a lotus leaf shiny-side down. Spread a quarter of the rice into a rough 12cm square, hollow the centre, spoon in a quarter of the chicken filling, then cover with rice and pat to seal.
8. Fold the leaf sides over the parcel, then the ends, to make a tight rectangle. Turn seam-side down and tie with kitchen string if the leaf is springy. Repeat for all four.
9. Steam the parcels seam-side down in a covered steamer over rapidly boiling water for 45 minutes, topping up the water as needed. The rice should be tender and translucent.
10. Rest 5 minutes, then snip the string and open at the table. Serve with extra soy or chilli oil.