Lo Mai Gai

Making Lo Mai Gai

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1. Soak the glutinous rice in cold water 4 hours, then drain it well.

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2. Soak the lotus leaves in hot water 30 minutes, until pliable, then rinse and trim out the hard stems.

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3. Marinate the chicken with the soy sauces, oyster sauce, wine, sugar, cornflour and white pepper 20 minutes.

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4. Steam the drained rice in a lined steamer 20 minutes, until just tender.

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5. Turn the hot rice through the oil, soy sauces, sesame oil, salt and mushroom water until evenly coloured.

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6. Stir-fry the chicken with the lap cheong, shiitake and scallops over high heat 5 minutes, until the chicken is sealed.

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7. Lay a lotus leaf flat, spread a layer of rice, spoon filling into the centre, then cover with more rice.

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8. Fold the leaf into a tight parcel and tie with string. Repeat.

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9. Steam the parcels 25 minutes, and open them at the table.

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Related guides: Prep, cook and total time · Choosing rice.

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Small Things That Help

• Four hours of soaking for the rice, and there is no shortcut.
• Soak the leaves in hot water or they split.
• Steam the rice before wrapping as well as after.

What Goes With Lo Mai Gai

• Chilli oil
• Chinese tea
• The rest of the trolley

Storing & Reheating Lo Mai Gai

Refrigerated for 3 days, or frozen 2 months. Re-steam 20 minutes.

Lo Mai Gai: Questions and Answers

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.