Lo Mai Gai (Sticky Rice with Chicken in Lotus Leaf)

By Sprig Originals ✓ · cooked up in Sprig

A proper weekend dim sum project: glutinous rice soaked overnight, seasoned in the wok with mushroom soaking liquid and oyster sauce, then wrapped around marinated chicken thigh, shiitake and Chinese sausage in softened dried lotus leaves. Forty-five minutes of steam turns the leaves fragrant and tea-like and the rice glossy and tender. Makes six generous parcels — eat two now, freeze the rest, and you have restaurant dim sum on a Tuesday.

Ingredients

• 3 cups glutinous (sweet) rice
• 3 large dried lotus leaves
• 8 whole dried shiitake mushrooms
• 2 tbsp neutral oil
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp regular soy sauce
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper
• 1 tsp kosher salt

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 2 tsp soy sauce
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp five-spice powder
• 1/4 tsp white pepper
• 2 links Chinese sausage (lap cheong), sliced 1/4-inch thick on a bias
• 2 tbsp dried shrimp, rinsed (optional)
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 2 whole scallions, sliced
• 3 whole salted duck egg yolks, halved (optional)

Instructions

1. Rinse the glutinous rice in 3 changes of cool water until the water runs nearly clear, then cover with cool water by 2 inches and soak at least 4 hours or overnight at room temperature. Drain thoroughly in a sieve for 10 minutes before cooking.
2. At the same time, put the dried lotus leaves in a clean sink or large roasting pan, cover with very hot tap water, and weigh them down with a plate. Soak 1 to 2 hours until fully pliable. Rinse both sides under running water, rubbing gently to remove any grit, snip off the tough center stem, and cut each leaf in half through the stem line to make 6 wrappers. Keep them damp under a towel.
3. Cover the dried shiitakes with 2 cups boiling water and soak 30 minutes until soft. Squeeze them out over the bowl, reserve the soaking liquid (pour it off the sediment at the bottom), trim the stems, and quarter the caps.
4. Toss the chicken with 1 tbsp oyster sauce, the Shaoxing wine, 2 tsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, 1/2 tsp sugar, five-spice and 1/4 tsp white pepper. Marinate 20 minutes at room temperature or up to overnight in the fridge.
5. Heat 1 tbsp neutral oil in a wok or 12-inch skillet over medium-high. Add the dried shrimp (if using), ginger and garlic and stir 30 seconds until fragrant. Add the shiitakes and Chinese sausage and stir-fry 2 minutes, then add the chicken and its marinade and stir-fry 4 to 5 minutes, just until the chicken is opaque on the outside — it will finish in the steamer. Stir in the scallions, scrape everything into a bowl, and set aside.
6. In the same pan, heat the remaining 1 tbsp oil over medium. Add the drained rice and stir 1 minute to coat. Add 1 cup of the reserved mushroom liquid, 2 tbsp oyster sauce, the dark soy, 1 tbsp regular soy, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp white pepper and 1 tsp salt. Stir constantly 4 to 6 minutes until the liquid is absorbed and the rice is evenly caramel-colored and still firm and chalky in the center. Spread on a sheet pan to cool slightly.
7. Lay a lotus leaf half smooth-side down on the counter. Pat about 1/2 cup of rice into a 5-inch square in the center. Spoon on about 1/2 cup of filling (plus half a salted egg yolk, if using), then cover with another 1/2 cup rice and press gently to seal the filling inside. Fold the near edge over the mound, fold in both sides, then roll away from you into a tidy 4-inch package. Repeat to make 6 parcels; tie with kitchen twine if any want to unfold.
8. Set the parcels seam-side down in a bamboo or metal steamer over vigorously boiling water, in a single layer with a little space between them (steam in two batches or two tiers if needed). Cover and steam 45 to 50 minutes, checking the water level every 20 minutes and topping up with boiling water.
9. Let the parcels rest 5 minutes, then bring them to the table closed and let everyone open their own — the burst of lotus-tea steam is the whole point. Serve with extra soy sauce or chili oil.

Chef's tips

Nutrition (per serving, estimated)

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