Lo Mai Gai

Lo mai gai — glutinous rice seasoned with soy, oyster sauce, and sesame, stuffed with chicken, Chinese sausage, and mushrooms, then wrapped in fragrant lotus leaves and steamed — is one of the most cherished and labour-intensive dim sum items. The lotus leaf wrapping imparts an unmistakable floral, earthy perfume to the rice that cannot be replicated any other way. In Hong Kong teahouses, lo mai gai are ordered before sitting down, as they take 30-40 minutes to steam.

Serves: 4 (makes 4 parcels)

Ingredients

• 4 dried lotus leaves, soaked in warm water 1 hour and patted dry
• 400g (2 cups) glutinous rice, soaked 4 hours and drained
• 300g (10 oz) boneless chicken thighs, cut into 2cm pieces
• 2 Chinese sausages (lap cheong), thinly sliced
• 6 dried shiitake mushrooms, soaked and quartered
• 2 tbsp (30ml) oyster sauce
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) dark soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tsp (5g) sugar
• 2 tsp (6g) cornstarch
• 1 tbsp (15ml) Shaoxing rice wine
• 2 spring onions, finely chopped
• White pepper to taste

Instructions

1. Steam soaked, drained glutinous rice over high heat for 25 minutes until just cooked but slightly firm. Transfer to a bowl.
2. Mix 1 tbsp oyster sauce, 1 tbsp light soy, dark soy, and sesame oil into the hot rice until evenly coated and glossy. Set aside.
3. Marinate chicken pieces with remaining oyster sauce, remaining light soy, Shaoxing wine, sugar, cornstarch, and white pepper for 20 minutes.
4. Stir-fry chicken in a hot wok over high heat 3-4 minutes until just cooked. Add sausage and mushrooms, toss 1 minute. Remove from heat and stir in spring onions.
5. Lay a lotus leaf on a work surface. Place a generous scoop of rice in the centre, press a well in the middle, add a quarter of the chicken filling, then cover with another scoop of rice, pressing to enclose. Fold the lotus leaf into a neat parcel. Repeat with remaining leaves.
6. Steam parcels over high heat 30-35 minutes. Unwrap at the table.

Cook's Notes: The lotus leaf wrapping is not edible — it is discarded at the table before eating. Dried lotus leaves can be found at any Asian grocery store. Pressing the rice firmly around the filling before folding prevents the parcel from falling apart when opened.