Lo Mai Gai

Method

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

Chef’s Tips

• 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.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.