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Lo Mai Gai (Lotus Wrapped Rice)


4ea                               lotus leaves, cut in half

1 1/4 cups                    glutinous rice (sticky rice)

4ea                               Chinese dried black mushrooms

1 6oz                           boneless, skinless chicken breast

1/4 teaspoon                salt

1 tablespoon                Chinese rice wine or dry sherry

1 teaspoon                   cornstarch

2ea                               Chinese sausages (lop cheong)

1 clove                         garlic, peeled and chopped

1 tablespoon                Chinese or Japanese rice wine

1 tablespoon                light soy sauce

1 teaspoons                  dark soy sauce

1 1/2 teaspoons                        cornstarch dissolved in 1 tablespoon water

2 tablespoons               vegetable oil for stir-frying, or as needed

1/4 teaspoon                sesame oil

Freshly ground black or white pepper, to taste



1. Soak rice and lotus leaves in water for one hour

2. Soak mushrooms in hot water for 20 minutes.

3. Steam rice for 20 minutes in steamer (cover bottom of wok with water, place bamboo steamer on top)

4. Create chicken marinade with salt, 1tbs rice wine, and 1 teaspoon cornstarch

5. Marinade for 20 minutes

6. Finely chop sausages and garlic

7. Combine rice wine, light soy and dark soy to create sauce

8. Create cornstarch slurry and set aside

9. Stir fry garlic until aromatic, then add chicken, sausage and mushrooms.

10. Add sauce to stir fry.

11. Use slurry to thicken to preference.

12. Separate rice into 8 equal portions, one for each half of lotus leaf

13. On each leaf there should be a small amount of stir fry filling in each rice ball before it is tied.

14. After the rice has been folded and tied, steam for 15 minutes.


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