Lotus Leaf Wrapped Sticky Rice
糯米雞·(lo mai gai)
Chapter 1: The Wrappers & Doughs
At the bustling dim sum parlors of Sunday mornings, amidst the clatter of teacups and the frantic stacking of bamboo baskets, the arrival of the lotus leaf is a quiet, steaming event. Unfolding the hot, olive-green parcel reveals a masterpiece of Chinese culinary architecture: deeply savory chicken and earthy shiitakes bound in a thick gravy, all encapsulated within a sticky, fat-coated matrix of perfectly gelatinized rice. It is a dish that demands patience, a deliberate weekend project that turns a humble street-food staple into an exquisite, unhurried centerpiece for your own dining room table.
Before you start
Plan ahead for dim sum cart service.
Dim sum is a production kitchen cuisine designed to be made in massive batches. Freeze your lo mai gai, har gow, and siu mai weeks in advance so that you only need to manage your steamer baskets on the day you host.
Ingredients
- long-grain glutinous rice2 1/2 cup
- rendered lard2 tbsp
- light soy sauce1 tbsp
- dark soy sauce1 tsp
- sugar1 tsp
- salt1/2 tsp
- hot chicken broth1/2 cup
- dried lotus leaves4 large
- boneless skinless chicken thighs250 g
- soy sauce1 tbsp
- Shaoxing wine1 tsp
- cornstarch1 tsp
- white pepper1/2 tsp
- dried shiitake mushrooms4 med
- dried shrimp2 tbsp
- Chinese sausage1 med
- cooked salted duck egg yolks4 large
- oyster sauce1 tbsp
- light soy sauce1 tbsp
- dark soy sauce1 tsp
- five-spice powder1/2 tsp
- sesame oil1 tsp
- mushroom soaking liquid1/4 cup
- cornstarch1 tbsp
- water2 tbsp
Method
- 01
Soak the washed glutinous rice in cold water for a minimum of 4 hours or overnight.
This ensures the grain is hydrated to its core, allowing for even gelatinization without becoming mushy during the steaming process.
- 02
Steam the drained rice in a lined bamboo basket over rapidly boiling water for 30 minutes.
Spread the rice in an even layer and poke holes down to the bottom of the steamer to allow steam to penetrate evenly. The grains should emerge translucent and chewy.
- 03
Transfer the piping hot rice to a large bowl and immediately fold in a mixture of the lard, light soy sauce, dark soy sauce, sugar, salt, and hot chicken broth.
Seasoning the rice while hot allows the starches to absorb the liquid and the fat to coat the grains, preventing a gummy, impenetrable block.
- 04
Submerge the dried lotus leaves in hot tap water for 30 minutes, then blanch them in a pot of boiling water for 3 minutes.
Boiling sterilizes the leaves, removes bitter tannins, and makes them entirely pliable for folding. Rinse under cold water, snip off the hard central stems, cut each leaf into quarters, and wipe dry.
- 05
Toss the diced chicken thighs with the soy sauce, Shaoxing wine, the first teaspoon of cornstarch, and white pepper, then let marinate for 20 minutes.
- 06
Render the diced Chinese sausage in a hot wok over medium heat for two minutes, then remove the sausage while leaving the fragrant crimson oil behind.
- 07
Turn the heat to high, stir-fry the marinated chicken in the rendered fat until browned, then add the soaked mushrooms and dried shrimp.
- 08
Return the sausage to the wok, pour in the oyster sauce, light and dark soy sauces, five-spice powder, sesame oil, and mushroom soaking liquid, and bring to a simmer.
- 09
Stir together the remaining tablespoon of cornstarch with the water, pour it into the bubbling wok, and stir rapidly until the sauce tightens into a thick, glossy gravy.
Do not skip the slurry binding. A tight, gelatinous filling stays perfectly in the center of the rice dome during assembly and only melts outward during the final steam.
- 10
Lay a quartered lotus leaf flat with the smooth side facing up and lightly brush the center with sesame oil.
You must assemble the parcel on the smooth side. If the rice is placed on the rough, veined side, it will adhere inextricably during steaming.
- 11
Flatten one-third cup of the seasoned sticky rice into a small rectangle in the center of the leaf and create a shallow well.
- 12
Spoon two tablespoons of the glossy filling and half a salted duck egg yolk into the well.
- 13
Cap the filling with another one-third cup of flattened sticky rice, pressing the edges to completely seal the meat inside the rice matrix.
- 14
Fold the bottom edge of the leaf up over the rice, fold the sides inward, and roll the parcel upward to close the top flap.
The wrapping action is similar to rolling a burrito. Place the parcel seam-side down to keep it closed.
- 15
Steam the assembled parcels seam-side down in a bamboo steamer over rapidly boiling water for 30 minutes.
The heat will penetrate the leaf, infusing the rice with botanical tea-like aromas while the gelatinous gravy melts outward into the inner layers of rice. Serve piping hot in the steamer basket.
Notes
These parcels are the ultimate host's secret weapon and can be made in large batches.
Once assembled and wrapped, place them in a ziplock bag and freeze for up to 3 months. They steam perfectly straight from the freezer—simply add 10 minutes to the final steaming time.
From Cook Dim Sum at Home.