Friday, September 26, 2014

Glutinous Rice Wrapped In Lotus Leaf (Lo Mai Gai) 糯米雞

Ingredients:  [Makes 10 medium-size parcels]

4 dried lotus leaves
  • Blanch dried lotus leaves into boiling water for about 2 minutes.
  • Wash and drain the leaves.  Pat dry with paper towel.
  • Cut away the tough part near the base of the stem, then cut the leaves into thirds.

450g glutinous rice, washed and drained
400 ml water
3 cloves garlic, minced finely
2 shallots, sliced thinly

Seasoning for the rice:
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar

  • Heat about 3 tbsp oil  and stir fry minced garlic and shallots until aromatic, then put in glutinous rice and fry for about half a minute.  Then add in seasoning.  
  • Fry for about 2 minutes, stirring continously.  
  • Add in water and stir well.  Transfer into a steaming tray.
  • Steam glutinous rice for about 20 minutes or until cooked.
  • Fluff up the rice with a pair of chopsticks.

200g chicken thighs, cut into bite-size pieces
5 pieces dried shitake mushrooms, soaked to soften and cut into halves
50g dried shrimps, washed and soaked to soften - finely chopped (or you can leave them whole)
5 cloves garlic, minced
3 shallots, sliced thinly

1 tsp cornflour
1/2 tbsp Chinese cooking wine
1/2 tsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp sesame oil
ginger juice (extracted from 20g ginger, grated or pounded)
dash of pepper
1/2 tsp sugar

  • Marinate chicken pieces with marinade for at least 30 minutes.
  • Heat enough oil in a wok and sauté minced garlic and shallots until fragrant.  Transfer to a bowl and set aside.
  • Stir fry dried shrimps until light brown and aromatic, add in a little of the sautéed garlic and shallots and stir to combine.  Dish out into a bowl and set aside.
  • Fry mushrooms with a little oil and some sautéed garlic and shallots, add water and a little seasoning.  Cook until softened.  Transfer into a bowl and set aside.
  • With enough oil, stir fry marinated chicken pieces with sautéed garlic and shallots until half-cooked.  Dish out into a bowl and set aside.

In order for my rice parcels to be consistent in size, I used a rectangle bowl (8 x 10 cm).
  • Place a layer of rice at the base of the bowl, then place chicken, mushroom and dried shrimps; top it with more rice.  
  • Invert the bowl onto the lotus leaf (I placed a small piece of bamboo leaf onto the lotus leaf).  Form a square parcel.
  • Steam the rice parcels on high heat for about 30 minutes.


  1. 看到这个也想起了我家的荷叶 。。。。。。 干的荷叶收了好久。都不知道有没有碎掉。。哈哈 。。

    1. Hi Jocelyn I kept my lotus leaves for years in the pantry and they were still good. Good luck!

  2. If only I could get hold of the lotus leaves, I would definitey like to try it out. I used to eat this type of lor mai kai in lotus leaves in dim sum restaurant in NZ.

  3. Your 'loh mai gai' looks yummy. I'll certainly love this as I'm a glutinous rice fan :)

  4. Veronica, ever since coming out of the hospital, I want to eat everything and your Lo Mai Gai is no exception hah..hah...

  5. Love these chicken parcels and miss eating them a lot :)


Thank you for visiting my blog. I always love reading your thoughts and comments!

Related Posts Plugin for WordPress, Blogger...