Lo Mai Gai糯米鸡
A Cantonese dim sum staple — seasoned glutinous rice layered with chicken, mushrooms, and chestnuts, wrapped in lotus leaves and steamed until fragrant. The leaf infuses every grain with its earthy aroma.
Lotus Leaves
5 piece
Pleurotus Ferulae Mushroom
2 stalk
1 tbsp
1 tbsp
Soy Sauce
1 tbsp
Shaoxing wine
Salt
Scallions
2 stalk
5 slice
five-spice
1 tbsp
dark-soy-sauce
1 tbsp
soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Season Cooked Glutinous Rice with Dark Soy Sauce
Transfer freshly cooked glutinous rice into a mixing bowl. Add a splash of dark soy sauce and stir gently until the grains are evenly coated and turn a light amber color.
Prepare Chicken and Mushrooms
Prepare the ingredients: debone and cube the chicken thighs, dice the pleurotus ferulae mushrooms, and cut scallions into small segments.
Marinate Chicken Thigh Meat And Five Spice Powder
Coat Chicken Thigh Meat, Five Spice Powder, and Dark Soy Sauce evenly and marinate for at least 30 minutes.
Stir-fry Chicken with Scallions
Heat oil in a wok. Add scallions and chicken pieces, stir-fry until the chicken turns white on the surface.
Simmer Chestnuts And Dark Soy Sauce
Simmer Chestnuts, Dark Soy Sauce, and Soy Sauce for at least 30 minutes.
Reduce Sauce with Starch Slurry
Uncover and reduce the sauce. Mix soy sauce into a cornstarch slurry, add scallion greens, and toss briefly.
Soften Lotus Leaves
Soak the dried lotus leaves in hot water until pliable. Press down with a large bowl to keep them submerged.
Arrange Assembly Ingredients
Have the cooked glutinous rice, softened lotus leaves, and chicken filling all ready for assembly.
Wrap Lo Mai Gai
Place glutinous rice on a lotus leaf half, top with the meat, mushroom, and chestnut filling, then fold the leaf to enclose. Use half a lotus leaf per portion for smaller individual servings.
Test Steam a Small One
Steam a small one to test—it only takes about ten minutes.
Cook a Large Batch of Glutinous Rice
Cook a large pot of glutinous rice to make more lo mai gai.
Serve the Lo Mai Gai
Place the steamed lo mai gai parcels directly on a bamboo steamer tray or plate. Serve immediately in the lotus leaf wrappers — guests open them at the table to release the aroma.
Serving Suggestion
Serve Lo Mai Gai as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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