Lo Mai Gai (Chicken Glutinous Rice in Lotus Leaf)

Ingredients

Rice

• 500 g (2 1/2 cups) glutinous rice
• 3 dried lotus leaves
• 2 tbsp cooking oil
• 3 shallots, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/2 tsp ground white pepper
• 150 ml mushroom soaking water

Chicken filling

• 400 g boneless chicken thighs, cut into 2 cm pieces
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp cornflour
• 1/4 tsp ground white pepper
• 6 dried shiitake mushrooms, soaked until soft, stems removed, halved
• 30 g dried shrimp, soaked for 15 minutes and drained
• 2 cloves garlic, finely chopped
• 1 tbsp cooking oil
• 3 salted egg yolks, halved (optional)

Method

1. Rinse the glutinous rice until the water runs clear and soak it in plenty of water for at least 4 hours or overnight. Soak the lotus leaves in hot water for 1 hour until soft, then rinse, cut each in half along the centre vein and pat dry.
2. Mix the chicken with the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, cornflour and pepper and leave for 20 minutes.
3. Drain the rice, spread it on a cloth-lined steamer tray and steam over boiling water for 25 minutes, until almost tender.
4. Heat 2 tbsp oil in a wok over medium heat and fry the shallots for 2 minutes until golden. Add the steamed rice, light soy sauce, dark soy sauce, oyster sauce, sugar, pepper and mushroom water and toss for 3–4 minutes until the rice is evenly brown and the liquid is absorbed. Divide into 6 portions.
5. Wipe the wok, heat 1 tbsp oil and fry the garlic and dried shrimp for 1 minute. Add the chicken and mushrooms and stir-fry for 4 minutes, until the chicken is just cooked. Divide into 6 portions.
6. Lay a half lotus leaf shiny side down. Spread half a portion of rice in the centre, top with a portion of chicken and mushrooms and a half egg yolk if using, then cover with the other half portion of rice and press gently.
7. Fold the bottom of the leaf over the filling, then the sides, then roll it up into a neat rectangular parcel. Repeat with the rest.
8. Steam the parcels seam side down over boiling water for 40 minutes, topping up the water as needed. Serve hot, opening each leaf at the table.

Tips

• No lotus leaves: wrap each portion in a double layer of banana leaf or in baking paper and foil. You lose the leaf aroma but the texture is the same.
• Chicken only: this recipe is pork-free. Skip the dried shrimp for a version with only chicken and mushrooms.
• Make ahead: cool the steamed parcels, then refrigerate for 3 days or freeze for 2 months. Steam from chilled for 15 minutes or from frozen for 30 minutes.
• Rice texture: if the rice is still firm after the final steaming, sprinkle 1 tbsp water inside each leaf and steam 10 minutes more.