lo mai gai

Make Lo Mai Gai (Steamed Glutinous Rice with Chicken), a classic dim sum dish at home with detailed video and step-by-step pictorial instructions.

Lo Mai Gai (Steamed Glutinous Rice with Chicken)

oz boneless skinless chicken thighs ((thinly sliced) (225 grams))

tbsp Shao Hsing cooking wine

soy sauce

ginger ((peeled) (30 grams))

lap cheong (/ Chinese sausage)

garlic ((minced))

mushrooms

tsp dark soy sauce

tsp corn starch (mixed with ½ cup (120 milliliters) water)

glutinous rice ((soaked for at least 4 hours or overnight) (500 grams))

tbsp dark soy sauce

salt

½ tsp ground pepper

½ tsp five spice powder

water ((120 milliliters))

vegetable oil

tbsp sesame oil

garlic ((minced)

Combine chicken, Shao Hsing wine, and soy sauce in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.

Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.

Prepare a steamer and allow water to come to a boil.

Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, five spice powder, and ½ cup (120ml) water. Mix well.

Combine vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and pour over the rice.

Place rice in steamer, cover with lid, and steam for 30 minutes.

Prepare Glutinous Rice

In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.

In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.

Cook Toppings

Prepare 8 ramekins or small rice bowls. Place a few slices of fried lap cheong, mushroom, and chicken neatly at the base of the bowl. Fill to the top with cooked glutinous rice.

Spoon 1 tablespoon of chicken gravy over each bowl of rice.

Place the bowls in the steamer, cover with lid and steam for 30 minutes.

Invert lo mai gai onto small plates. Serve immediately.

Putting it together

Learn how to make your own Cantonese-style Lo Mai Gai (糯米雞) at home! 

Lo Mai Gai (糯米雞)

lb glutinous rice

water

lotus leaves

salty egg yolks

Chinese sausage

oz chicken drumstick meat

oz char siu

red shallots

cornstarch

tbsp Kikkoman oyster sauce

tbsp Kikkoman soy sauce

0.5 tsp Kikkoman tamari

chicken bouillon

tsp sugar

tsp Kikkoman sesame oil

olive oil

0.5 tbsp Kikkoman oyster sauce

tsp Kikkoman soy sauce

Prepare lotus leaves

Soak the lotus leaves in warm water for 2 hours. Cut into quarters and set aside.

Prepare glutinous rice

Wash the rice three times, transfer to the rice cooker with water and cook. When the rice is cooked, loosen the rice by running chopsticks through it.

Boil salted eggs

Boil the salted eggs for 2 minutes, transfer them into a bowl of cold water.

Prepare drum sticks

To remove the bone from the drumstick and cut the meat into bite-size cubes, transfer to a bowl, and add cornstarch and water.

Prepare other ingredients

Rehydrate the dried shiitake mushrooms in warm water for 10-15 minutes. Save the water for later!

Cook filling

Heat up the wok and oil. Cook the chicken for 30 seconds with the heat off, and then set the stove back to high heat. 

Add sauces to filling

Add oyster sauce, light soy sauce, tamari, chicken bouillon, sugar, and salt.

Peel & cut salted eggs

Peel the eggs and let them completely cool before gently peeling the egg whites off to expose the egg yolks.

Add sauce to rice

Combine the juice from soaking the shiitake mushrooms with water, oyster sauce, light soya sauce, and oil. 

Assemble Lo Mai Gai

Place two quarters of lotus leaves one on top of the other having the wider parts of the leaves overlapping each other and the narrow ends are at 12 o'clock and at 6 o'clock. Sandwich the fillings between two small portions of rice and shape into a rectangle.

Steam Lo Mai Gai

Place the lo mai gai seam down onto the steamer's tray. Arrange them into a single layer. Once the water is boiling, steam for 20 minutes.

https://www.youtube.com/watch?v=xIFDMT1vptY&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

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Lo Mai Gai (糯米雞)

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Lo Mai Gai (糯米雞)

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