Photograph of the finished Sticky rice chicken lo mai gai

China · Xôi gà gói lá sen Lo mai gai

Sticky rice chicken lo mai gai

2 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.4 lb
  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Lotus leaf Lotus leaf 8 leaves
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 3.5 oz
  • Photograph of Salted duck eggs Salted duck eggs 4
  • Photograph of Chinese sausage Chinese sausage 8.5 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Pork fat Pork fat 4.2 oz

Method

  1. 1 Soak glutinous rice for 8 hours, then steam it for 25 minutes and mix it with pork fat and soy sauce.
  2. 2 Soak dried lotus leaves in hot water for 30 minutes to make them pliable, then wipe them dry.
  3. 3 Marinate the diced chicken with oyster sauce and soaked shiitake mushrooms, then stir-fry for 5 minutes.
  4. 4 Spread out a lotus leaf, lay a layer of sticky rice, place the chicken filling with Chinese sausage and salted egg on top, then cover with a second layer of sticky rice.
  5. 5 The sticky rice must completely enclose the filling both above and below; if the filling is exposed, the package will dry out and lose its sweetness.
  6. 6 Wrap the leaves into a square shape, tie it with string, and steam for 45 minutes. Unwrap the leaves right at the table to release the aroma.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: steam under high pressure for 20 minutes, then release the pressure naturally; the sticky rice will be softer, so let it rest for 10 minutes before opening the leaves.

Start cooking