Lo Mai Gai

Lo Mai Gai Recipe - Delicious Chinese Glutinous Rice Dish

Region / culture: USA | Preparation time: 1 hour | Cooking time: 35 minutes | Servings: 4

Introduction

Lo Mai Gai, also known as glutinous rice chicken, is a traditional Chinese dish that is often served during dim sum. This dish consists of sticky rice that is steamed with chicken, Chinese sausage, and mushrooms, all wrapped in lotus leaves for added flavor.

History

Lo Mai Gai has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the Guangdong province of China, where it was traditionally made as a special treat during festivals and celebrations. The combination of sticky rice, chicken, and other savory ingredients wrapped in lotus leaves creates a delicious and satisfying meal.

Ingredients

4 lotus leaves, halved
1.25 cups glutinous rice (sticky rice)
4 Chinese dried black mushrooms
1 boneless, skinless chicken breast, 6 oz (170 g)
0.25 tsp salt
1 tbsp rice wine
1 tsp cornstarch
2 Chinese sausages (lop cheong)
1 clove garlic, peeled and chopped
1 tbsp Chinese or Japanese rice wine
1 tbsp light soy sauce
1 tsp dark soy sauce
1.5 tsp cornstarch dissolved in 1 tbsp water
2 tbsp vegetable oil for stir-frying, or as needed
0.25 tsp sesame oil
freshly ground black or white pepper, to taste

How to prepare

One hour ahead of time, prepare the rice and lotus leaves: soak the lotus leaves in hot water for 1 hour.
Pat dry.
Cover the rice with water and let it soak for 1 hour.
Drain the rice.
Next, steam the rice.
Line a bamboo steamer with parchment paper or cabbage leaf.
Fill a wok halfway with water, ensuring the steamer does not touch the water.
Bring the water to a boil, cover the rice, and steam for about 20 minutes.
Remove the rice, cover, and keep it warm while preparing the remaining ingredients.
Soften the dried mushrooms by soaking them in hot water for 20 to 30 minutes.
Squeeze out any excess water, remove the stems, and finely chop the mushrooms.
Cut the chicken into small cubes, approximately the size of a postage stamp.
Add the salt, 1 tbsp rice wine, and 1 tsp cornstarch to the chicken.
Marinate the chicken for 20 minutes.
Finely chop the sausages.
Peel and chop the garlic.
In a small bowl, combine the rice wine, light soy sauce, and dark soy sauce.
In a separate small bowl, dissolve the cornstarch in the water and whisk it into the sauce.
Heat a wok and add 2 tbsp oil.
When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chicken cubes.
Stir-fry until they turn white and are 80 percent cooked through.
Add the sausages and mushrooms.
Stir-fry for a minute.
Give the sauce mixture a quick restir, then add it in the middle, stirring quickly to thicken.
Season with pepper, to taste.
Cook for 1 to 2 more minutes to mix everything together and heat through.
Remove from the heat and stir in the sesame oil.
Allow the mixture to cool.
To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap.
Lay out a lotus leaf in front of you.
Place a portion of the rice mixture into the center of a lotus leaf.
Add the meat and vegetable mixture on top, shaping the rice with your hands to form a ring around the filling.
Add more rice to cover.
Form a square parcel with the lotus leaf and tie it up with twine.
Repeat with the remaining lotus leaves.
Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

Variations

Add diced water chestnuts or bamboo shoots for added crunch.
Use pork or shrimp instead of chicken for a different flavor.
Substitute the Chinese sausage with lap cheong for a spicier kick.

Cooking Tips & Tricks

Soak the lotus leaves in hot water for at least an hour before using them to ensure they are pliable and easy to work with.

- Steam the rice until it is cooked through but still slightly firm, as it will continue to cook when steamed with the other ingredients.

- Marinate the chicken in a mixture of rice wine and cornstarch to tenderize the meat and add flavor.

- Stir-fry the chicken, sausage, and mushrooms together before adding the sauce to ensure that all the ingredients are well combined.

- Use twine to tie up the lotus leaf parcels to keep them secure while steaming.

Serving Suggestions

Lo Mai Gai can be served as a main dish or as part of a dim sum spread. It pairs well with a side of steamed vegetables or a light salad.

Cooking Techniques

Steaming the lotus leaf parcels ensures that the rice and filling are cooked through and infused with the flavors of the lotus leaves.

- Stir-frying the chicken, sausage, and mushrooms before adding the sauce helps to develop the flavors of the dish.

Ingredient Substitutions

If you can't find lotus leaves, you can use banana leaves or parchment paper as a substitute.

- Any type of mushrooms can be used in place of Chinese black mushrooms.

- Chicken thighs can be used instead of chicken breast for a juicier texture.

Make Ahead Tips

Lo Mai Gai can be prepared ahead of time and stored in the refrigerator for up to 2 days before steaming. Simply reheat in a steamer before serving.

Presentation Ideas

Serve the lotus leaf parcels on a platter lined with fresh lotus leaves for an elegant presentation. Garnish with sliced green onions or cilantro for a pop of color.

Pairing Recommendations

Lo Mai Gai pairs well with a cup of hot tea or a refreshing glass of iced jasmine tea.

Storage and Reheating Instructions

Leftover Lo Mai Gai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a steamer until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Lo Mai Gai contains approximately 350 calories.

Carbohydrates

Each serving of Lo Mai Gai contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lo Mai Gai contains approximately 12 grams of fat.

Proteins

Each serving of Lo Mai Gai contains approximately 20 grams of protein.

Vitamins and minerals

Lo Mai Gai is a good source of iron, vitamin B6, and niacin.

Alergens

This recipe contains soy and gluten from the soy sauce and Chinese sausage. It may also contain traces of nuts from the lotus leaves.

Summary

Lo Mai Gai is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Lo Mai Gai is a delicious and comforting dish that is perfect for a special occasion or a cozy night in. With its flavorful combination of sticky rice, chicken, and savory ingredients, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Lo Mai Gai. It was many years ago, during a trip to China, where I was visiting a dear friend who invited me to her home for dinner. As we sat down to eat, she brought out a steaming dish of Lo Mai Gai, a traditional Cantonese dish made of sticky rice, chicken, Chinese sausage, and mushrooms, all wrapped in a lotus leaf.

The aroma that wafted from the dish was intoxicating, and I couldn't wait to take my first bite. The flavors exploded in my mouth - the savory chicken, the sweetness of the Chinese sausage, and the earthy mushrooms all melded together perfectly with the sticky rice. I was in awe of the complexity of the dish, and I begged my friend to teach me how to make it.

She chuckled at my enthusiasm and agreed to show me her family's recipe. As we worked in the kitchen together, she shared stories of her childhood and how her mother and grandmother had passed down the recipe through generations. I was touched by the connection to tradition and family that this dish represented.

After that trip, I returned home with the recipe for Lo Mai Gai tucked safely in my memory. I practiced making it over and over again, tweaking the ingredients and proportions until I felt confident that I had mastered it. I shared the dish with my family and friends, who were all amazed by the flavors and textures that came together in perfect harmony.

Over the years, I have continued to make Lo Mai Gai for special occasions and gatherings, always receiving compliments and requests for the recipe. I take pride in knowing that I have preserved a piece of tradition and culture through this dish, and that I have passed it on to future generations.

One day, my granddaughter came to me with a curious expression on her face. She had heard stories about my adventures in China and my love for cooking, and she wanted to learn how to make Lo Mai Gai. I smiled at her eagerness and invited her into the kitchen.

As we worked side by side, I shared with her the story of how I first learned to make the dish and the significance it held for me. I explained the importance of using the freshest ingredients and taking the time to layer the flavors just right. My granddaughter listened intently, her eyes wide with wonder as she watched me wrap the sticky rice mixture in lotus leaves just like my friend had shown me years ago.

When the dish was finally ready, we sat down to eat together, savoring each bite and enjoying the connection that cooking had brought us. I could see the same sense of wonder in my granddaughter's eyes that I had felt so many years ago, and I knew that the tradition of making Lo Mai Gai would continue on through her.

As I look back on all the recipes I have learned and the stories I have collected over the years, I am grateful for the gift of cooking and the joy it has brought to my life. And I know that as long as there are curious minds and eager hearts, the tradition of sharing recipes and passing down family secrets will never fade away.