What is lo mai gai
Lo mai gai, one of the traditional classic snacks in Guangzhou, is to put chicken/char siu, dried shrimp, mushrooms and other fillings in the glutinous rice, and then put the lotus leaf bag into the steamer and steam it.
When the lotus leaf is opened, the glutinous rice chicken is fragrant; the umami is overflowing; the glutinous rice is smooth and delicious; The chicken taste completely penetrates into the glutinous rice. The fragrance of lotus leaves has a long aftertaste, appetizing and refreshing, and the flavor is unique.
Lo Mai Gai Recipe
Ingredients:
| Sticky rice | 1 pound |
| Chicken | 300 grams |
| Sausage | 2 roots |
| Mushroom | 50 grams |
| Dried shrimp | 30 grams |
| Garlic | 4 petals |
| Ginger slices | 5 pieces |
| Oyster sauce | 4.5 teaspoons |
| Chicken powder | 2 teaspoons |
| Salt | 2 teaspoons |
| Soy sauce | 4 teaspoons |
| Old soy sauce | 1 teaspoon |
| Edible oil | 4 teaspoons |
| Corn starch | 1 teaspoon |
Tips & Variations
How to make lo mai gai
1. Soak the glutinous rice for at least 3 hours in advance, and wash the lotus leaves in advance.
2. Boil lotus leaves in boiling water.
3. Add 1 teaspoon of cooking oil, 1 teaspoon of dark soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of chicken powder, 1 teaspoon of salt, 2 teaspoons of soy sauce to the glutinous rice, stir well, then put it in a steamer and steam for about 30 minutes (you can also use a rice cooker or pressure cooker), steam and let cool.
4. While steaming the glutinous rice, wash and cut the chicken into small pieces, soak and wash the mushrooms in advance (cut into strips if the mushrooms are large), slice the sausage, wash the dried shrimp, and shred the ginger and pat the garlic.
5. Chicken with shredded ginger, 2 spoons of oyster sauce, 1 teaspoon of salt, 1 teaspoon of chicken powder, 2 teaspoons of soy sauce, half a spoon of starch, knead well, marinate for half an hour.
6. Mix half a spoon of starch and half a spoon of oyster sauce with water to make water starch.
7. Put 3 tablespoons of oil in a hot pot, saute garlic until fragrant, add mushrooms and shrimps and fry until fragrant, then add chicken and fry until cooked, add sausages, add a small bowl of water, cover the pot and simmer for 5 minutes, add water and starch and fry until slightly juicy ( Save some juice).
8. Put on disposable gloves, pinch a ball of glutinous rice and put it on the lotus leaf to flatten it, spread the fried chicken on the glutinous rice, then pinch a ball of glutinous rice and lay it on top, make the rice ball tight and the lotus leaf wrap tightly.
9. Put the wrapped lotus leaf glutinous rice chicken into the steamer one by one.
10. Steam for 20 minutes. Open the lotus leaf, the oily and fragrant glutinous rice chicken is cooked.
Lo Mai Gai
Ingredients
- 1 pound Sticky rice
- 300 grams Chicken
- 2 Sausage
- 50 grams Mushroom
- 30 grams Dried shrimp
- 4 petals Garlic
- 5 pieces Ginger slices
- 4.5 teaspoons Oyster sauce
- 2 teaspoons Chicken powder
- 2 teaspoons Salt
- 4 teaspoons Soy sauce
- 1 teaspoon Old soy sauce
- 4 teaspoons Edible oil
- 1 teaspoon Corn starch
Instructions
- Soak the glutinous rice for at least 3 hours in advance, and wash the lotus leaves in advance.
- Boil lotus leaves in boiling water.
- Add 1 teaspoon of cooking oil, 1 teaspoon of dark soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of chicken powder, 1 teaspoon of salt, 2 teaspoons of soy sauce to the glutinous rice, stir well, then put it in a steamer and steam for about 30 minutes (you can also use a rice cooker or pressure cooker), steam and let cool.
- While steaming the glutinous rice, wash and cut the chicken into small pieces, soak and wash the mushrooms in advance (cut into strips if the mushrooms are large), slice the sausage, wash the dried shrimp, and shred the ginger and pat the garlic.
- Chicken with shredded ginger, 2 spoons of oyster sauce, 1 teaspoon of salt, 1 teaspoon of chicken powder, 2 teaspoons of soy sauce, half a spoon of starch, knead well, marinate for half an hour.
- Mix half a spoon of starch and half a spoon of oyster sauce with water to make water starch.
- Put 3 tablespoons of oil in a hot pot, saute garlic until fragrant, add mushrooms and shrimps and fry until fragrant, then add chicken and fry until cooked, add sausages, add a small bowl of water, cover the pot and simmer for 5 minutes, add water and starch and fry until slightly juicy ( Save some juice).
- Put on disposable gloves, pinch a ball of glutinous rice and put it on the lotus leaf to flatten it, spread the fried chicken on the glutinous rice, then pinch a ball of glutinous rice and lay it on top, make the rice ball tight and the lotus leaf wrap tightly.
- Put the wrapped lotus leaf glutinous rice chicken into the steamer one by one.
- Steam for 20 minutes. Open the lotus leaf, the oily and fragrant glutinous rice chicken is cooked.
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