Ingredients:
- 4 large chicken thighs, diced
- 10 dried lotus leaves, soaked in water
- 6 dried shiitake mushrooms, soaked in water
- 100g dried shrimp, soaked in water
- 2 shallots
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- Salt (to taste, add to rice when cooking)
- Peanut oil (to taste, add to pan for stir-frying)
- 10 salted egg yolks, halved
- 1 tablespoon cornstarch, dissolved in a little water for thickening sauce
- 2 jin (1 catties) glutinous rice
- White pepper powder (to taste)
Soak the dried shrimp… if you’re in a rush, just use warm water for 30 minutes. Dice the chicken thigh and dried mushrooms, and finely mince the shallots.
Soak the dried lotus leaves half a day in advance. Since they tend to float, weigh them down with two heavy bowls. Once soaked… trim off the hard stems at the tips, cut the large leaf in half, and snip away any tattered edges. Boil a pot of water, blanch the dry leaves until they change color, soften, and release their aroma, then remove. Finally, place them in a container to drain and dry before use.
Cook the glutinous rice directly in a rice cooker—no need to soak it beforehand. Add a pinch of salt… If you want an extra infusion of lotus leaf aroma, just toss in a small piece of leaf. Hit the ‘Quick Cook’ button. (Note: If you soak the rice, it turns out mushy and soggy, which isn’t good.) I wrap the rice after it’s cooked; this way, it cooks through easily and holds its shape perfectly.
1. Start by sautéing the dried shrimp and shallots in a wok until fragrant. Then, add the mushrooms, chicken thighs, oyster sauce, soy sauce, and white pepper. Pour in a splash of water to prevent sticking, cover, and simmer for 15 minutes. If there’s too much liquid left at the end, stir in some dissolved cornstarch slurry to thicken the sauce.
Spread a thin layer of the cooked rice onto the lotus leaf—keep it about the width of your palm. Spoon a layer of the savory meat filling on top, followed by half a salted egg yolk. Cover it with another thin layer of rice, then fold the leaf into a neat square. Since the rice is already cooked, it’s easy to shape and won’t get crushed even if you press it down firmly.
Now that the Lo Mai Gai is wrapped, it’s ready to eat! Just bring water to a boil in a steamer and steam for about 15 minutes.
If you have leftovers, just seal them in a freezer bag and store them in the freezer. Whenever you’re craving them, simply take one out and steam for 30 minutes.
