Lo Mai Gai

Lo Mai Gai is one of the most anticipated dishes on any dim sum cart — parcels of glutinous rice stuffed with chicken, Chinese sausage, shiitake mushrooms, and salted egg yolk, all wrapped in fragrant lotus leaves and steamed until each grain of rice is tender and suffused with savory flavor. The lotus leaf imparts a faintly earthy, grassy perfume that is impossible to replicate. At Cantonese teahouses, experienced dim sum veterans stake out a table near the kitchen entrance for the freshest lo mai gai as soon as carts emerge.

Serves: 4 (makes 4 parcels)

Ingredients

• 400g (2 cups) glutinous rice, soaked overnight and drained
• 4 large dried lotus leaves, soaked 30 minutes until pliable
• 300g (10.5 oz) boneless chicken thighs, cut into 3cm (1¼ inch) pieces
• 2 Chinese lap cheong sausages, sliced diagonally
• 6 dried shiitake mushrooms, soaked and quartered (reserve soaking liquid)
• 2 salted duck egg yolks, halved

Chicken marinade:

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• ½ tsp sugar
• ½ tsp white pepper

Rice seasoning:

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 60ml (¼ cup) mushroom soaking liquid

Instructions

1. Marinate chicken in all marinade ingredients for at least 30 minutes.
2. Steam drained glutinous rice over high heat for 25 minutes. Transfer to a bowl and toss with rice seasoning while still hot.
3. Sear chicken in a wok over high heat, 3–4 minutes, until just cooked. Add sausage and mushrooms, toss for 1 minute. Set aside.
4. Lay a soaked lotus leaf flat. Place a generous cup of seasoned rice in the center, flatten slightly, then make a well. Add chicken, sausage, mushrooms, and half a salted egg yolk.
5. Cover with another large scoop of rice. Fold the lotus leaf around the filling, making a tight rectangular parcel. Secure with kitchen twine if needed. Repeat for remaining parcels.
6. Steam parcels over high heat for 30–35 minutes. The rice should be completely sticky and translucent throughout.
7. Serve whole, unwrapping at the table to release the lotus fragrance.

Cook's Notes: Soaking the glutinous rice overnight is essential — a shorter soak produces unevenly cooked, crunchy centers. Lotus leaves can be found at Asian grocery stores; parchment paper is a poor but functional substitute.