Lo mai gai

Method

1. 1 Soak glutinous rice for 4 hours, then drain and mix with sesame oil.
2. 2 Marinate the chicken with oyster sauce, soy sauce, and ginger for 20 minutes, then stir-fry it with Chinese sausage and mushrooms for 5 minutes.
3. 3 Soak lotus leaves in hot water for 2 minutes to soften them and release their aroma.
4. 4 Spread the glutinous rice, arrange the filling with quail eggs in the middle, then cover with glutinous rice and wrap in lotus leaves to form a small square package.
5. 5 Steam for 50 minutes; a hand-sized package is ideal for breakfast, unlike the large lotus leaf-wrapped sticky rice package that can be eaten as a meal.

With an appliance

• Pressure cooker 55 min

  Replace step 5: steam the lo mai gai package under high pressure for 20 minutes, then release the pressure naturally for 10 minutes; steps 1–4 remain unchanged.