World Flavors Cookbook

Lo Mai Gai (Sticky Rice in Lotus Leaf)

Glutinous rice filled with chicken, mushrooms, and lap cheong, wrapped in a lotus leaf and steamed.

Cuisine: China

Ingredients

• 2 cups glutinous rice, soaked
• 4 large dried lotus leaves, soaked
• Chicken thigh, shiitake mushrooms, lap cheong
• Salted egg yolks (optional)
• Seasoning: Oyster sauce, soy sauce, five-spice

Instructions

1. Par-cook the glutinous rice. Stir-fry chicken, mushrooms, and sausage with seasonings.
2. Place a layer of rice on a lotus leaf, add filling, and cover with more rice.
3. Fold the leaf into a tight square packet.
4. Steam for 45 minutes until fragrant and the leaf aroma infuses the rice.