China

Lo Mai Gai

Name: Lo Mai Gai
Total time: 60 min
Yield: 4
Cuisine: China
Ingredients: 400 g Sticky rice; 300 g Chicken thighs; 1 Chinese sausage (lap cheong); 4 Dried shiitake; 1 tbsp each Oyster sauce & soy sauce; 4 Dried lotus leaves; 1 tsp Sesame oil

Sticky rice with chicken in lotus leaf

Lo mai gai is a Cantonese dim sum classic: seasoned sticky rice with chicken, Chinese sausage and mushrooms, wrapped in a lotus leaf and steamed.

The lotus leaf lends the rice a delicate, earthy aroma as it steams; a filling teahouse dish served at yum cha.

Servings4

Time60 min

LevelMedium

Ingredients

Sticky rice400 g
Chicken thighs300 g
Chinese sausage (lap cheong)1
Dried shiitake4
Oyster sauce & soy sauce1 tbsp each
Dried lotus leaves4
Sesame oil1 tsp

★ = available authentic in the Asia Boutique

Preparation

Soak the sticky rice overnight, soak the lotus leaves.
Marinate chicken in oyster and soy sauce, fry with sausage and shiitake.
Steam the sticky rice half-done.
Pack rice and filling into the lotus leaves and seal.
Steam the parcels 30 minutes, open before serving.

Make it original

Sticky rice and lotus leaves for lo mai gai are in the Asia Boutique.

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