糯米雞Lo Mai Gai (Glutinous Rice in Lotus Leaf)

Prep 1 h·Cook 1h 20m·Rest 4 h

1. 1You're here
   Step 1.

   Rinse the glutinous rice until the water runs almost clear, then soak in cold water. Separately, soak the shiitake and the dried shrimp in warm water.

   500 g Glutinous rice6 pieces Dried shiitake mushrooms20 g Dried shrimp

   4 h

   Mum's tip媽媽小貼士

   At least 4 hours, or overnight. Fully soaked rice cooks evenly by steam; unsoaked rice stays hard in the centre.
2. 2
   Step 2.

   Soak the lotus leaves in just-boiled water for 30 minutes until pliable, wipe both sides clean and trim off the tough stem end.

   3 pieces Large dried lotus leaves, halved

   30 min
3. 3
   Step 3.

   Drain the rice, spread it on a damp muslin cloth in the steamer and steam on high heat, sprinkling with a few tablespoons of water halfway.

   500 g Glutinous rice

   30 minRice / congee cookingSteam

   Mum's tip媽媽小貼士

   Steaming rather than boiling keeps the grains separate and chewy instead of a mushy mass.
4. 4
   Step 4.

   While still hot, toss the rice with the lard, light and dark soy, salt and sugar until evenly coloured. Divide into 6 portions.

   500 g Glutinous rice2 tbsp Lard (or cooking oil)1½ tbsp Light soy sauce1 tsp Dark soy sauce½ tsp Salt1 tsp Sugar

   Mum's tip媽媽小貼士

   Hot rice absorbs seasoning evenly; cold rice clumps and streaks.
5. 5
   Step 5.

   Cut the chicken into 2–3 cm pieces and toss with the oyster sauce, light soy, sugar, wine, ginger and half the cornflour. Marinate 20 minutes.

   400 g Boneless chicken thigh, skin on2 tbsp Oyster sauce1 tsp Light soy sauce1 tsp Sugar1 tbsp Shaoxing wine10 g Ginger, finely shredded1 tbsp Cornflour

   20 minKnife workMarinate
6. 6
   Step 6.

   Squeeze the shiitake dry (keep the soaking water) and slice. Slice the Chinese sausage on the diagonal. Drain the dried shrimp.

   6 pieces Dried shiitake mushrooms2 pieces Chinese sausage (lap cheong)20 g Dried shrimp150 ml Shiitake soaking water

   Knife work
7. 7
   Step 7.

   Stir-fry the dried shrimp in the oil until fragrant, add the chicken and shiitake and fry until the chicken is just sealed.

   1 tbsp Cooking oil20 g Dried shrimp400 g Boneless chicken thigh, skin on6 pieces Dried shiitake mushrooms

   Stir-fry
8. 8
   Step 8.

   Add the shiitake water, simmer 3 minutes, then thicken with the remaining cornflour mixed with a little water. Stir in the sesame oil and cool.

   150 ml Shiitake soaking water1 tbsp Cornflour1 tsp Sesame oil400 g Boneless chicken thigh, skin on

   Sauce making / reducing

   Mum's tip媽媽小貼士

   The chicken only needs to be half-cooked; it finishes in the steamer. A thick gravy soaks into the rice instead of running out.
9. 9
   Step 9.

   Brush a half lotus leaf with a little oil. Spread half a rice portion in the centre as a rectangle, top with chicken, gravy, sausage and half a salted yolk, then cover with the other half of the rice.

   3 pieces Large dried lotus leaves, halved500 g Glutinous rice400 g Boneless chicken thigh, skin on2 pieces Chinese sausage (lap cheong)3 pieces Salted duck egg yolks, halved1 tbsp Cooking oil

   Simple wrapping

   Mum's tip媽媽小貼士

   Wet your hands to press the rice; it will not stick to you.
10. 10
    Step 10.

    Fold the leaf over like an envelope into a tight rectangular parcel, seam side down. Repeat to make 6.

    3 pieces Large dried lotus leaves, halved

    Simple wrapping
11. 11
    Step 11.

    Steam the parcels on high heat until piping hot right through.

    3 pieces Large dried lotus leaves, halved500 g Glutinous rice400 g Boneless chicken thigh, skin on

    35 minSteam

    Mum's tip媽媽小貼士

    About 35 minutes. Top up the steamer with boiling water halfway so it never runs dry.
12. 12
    Step 12.

    Serve in the leaf, opening it at the table. The leaf itself is not eaten.

    3 pieces Large dried lotus leaves, halved