Lo Mai Gai
Lo Mai Gai is a traditional Cantonese dish made of steamed glutinous rice filled with chicken, Chinese sausage, mushrooms, and sometimes other ingredients, wrapped in lotus leaves for added fragrance. It's a delicious and savory dish often enjoyed as a dim sum delicacy.
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Ingredients
- 2 cups glutinous rice
- 1 pound chicken thighs boneless, skinless, diced
- 4 Chinese sausages sliced
- 1 cup dried shiitake mushrooms soaked and sliced
- 4 dried lotus leaves soaked
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 shallots chopped
- 2 tablespoons vegetable oil
- Sesame oil for drizzling
- Scallions for garnish
- cilantro for garnish
Instructions
- Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- Marinate the diced chicken with oyster sauce, soy sauce, dark soy sauce, sugar, salt, and minced garlic for about 30 minutes.
- Heat vegetable oil in a pan and sauté the marinated chicken until cooked through. Set aside.
- Drain the soaked glutinous rice. Mix the rice with the sliced Chinese sausages, shiitake mushrooms, and chopped shallots.
- Take a soaked lotus leaf and place a portion of the rice mixture on it, then top with some cooked chicken.
- Wrap the lotus leaf around the rice and chicken mixture, securing it with kitchen twine.
- Steam the wrapped Lo Mai Gai for about 45-60 minutes or until the rice is cooked through.
- Once cooked, drizzle with sesame oil and garnish with chopped scallions and cilantro before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 902kcal (45%)Carbohydrates: 88g (29%)Protein: 40g (80%)Fat: 42g (65%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 172mg (57%)Sodium: 2217mg (96%)Potassium: 683mg (20%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 153IU (3%)Vitamin C: 2mg (2%)Calcium: 40mg (4%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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