Photograph of the finished Lo mai gai

China · Xôi gà gói lá sen điểm tâm Lo mai gai

Lo mai gai

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 15.5 oz
  • Photograph of Chicken thighs Chicken thighs 14.1 oz
  • Photograph of Chinese sausage Chinese sausage 4.2 oz
  • Photograph of Quail eggs Quail eggs 8
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Lotus leaf Lotus leaf 8 leaves
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Ginger Ginger 0.8 oz

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.

Start cooking