Lo Mai Gai (Sticky Rice in Lotus Leaf/ 糯米鸡)

When the world slowed down a couple of years ago, I found myself unexpectedly stuck in Boston for three months. With a pantry full of staples and a lot of time on my hands, I started tackling the more ambitious dishes I’d been missing. That’s how I perfected my recipe for Lo Mai Gai, or Sticky Rice in Lotus Leaf. Glutinous rice has always been a comfort food for me, and the unique, tea-like fragrance of lotus leaves instantly brings back memories of bustling dim sum restaurants I’d visit with my family on weekends.

Growing up in my parents’ Sichuan restaurant, I was surrounded by the bold, fiery flavors of my home province. But dim sum was our special family treat, a delicious departure into the world of Cantonese cuisine. Dad, a chef for over 30 years, taught me that a great dish respects its ingredients, a lesson that applies just as much to delicate dim sum as it does to a punchy plate of Homestyle Kung Pao Chicken (Gong Bao Ji Ding). This Lo Mai Gai recipe is a true labor of love, but the reward is a freezer stocked with fragrant, savory parcels that you can steam for a satisfying meal anytime.

Making them from scratch, I was able to control the quality of every single ingredient. For instance, I skip the MSG, because a high-quality chicken broth and a good oyster sauce provide more than enough rich, savory umami. It’s a bit of a project, but every step is worth it.

So, let’s roll up our sleeves. I’ll walk you through everything, just like my parents taught me in our restaurant kitchen.

What is Lo Mai Gai?

Lo Mai Gai (糯米鸡) is a classic and beloved dish in Cantonese dim sum culture. The name literally translates to “glutinous rice chicken.” It consists of steamed glutinous rice seasoned with soy sauce and other flavorings, which is then used to encase a savory filling of chicken, Chinese mushrooms, shrimp, and other delicious ingredients. This entire bundle is then wrapped in a large, dried lotus leaf and steamed again. The final steaming process is where the magic happens: the rice becomes perfectly tender and absorbs the rich flavors of the filling, while the lotus leaf imparts its unique, earthy aroma to everything inside.

Why You’ll Love This Recipe

• Incredibly Flavorful: The combination of savory filling, seasoned rice, and the fragrant lotus leaf creates a multi-layered taste experience that’s deeply satisfying.
• Better & Healthier Than Takeout: You control the ingredients, meaning no MSG and you can use high-quality chicken and a less fatty cut of meat. The flavor is fresher and more vibrant.
• Freezer-Friendly Meal Prep: This recipe makes six parcels. You can steam what you need and freeze the rest for a quick, delicious meal on a busy day. They reheat perfectly!
• A Rewarding Cooking Project: While it takes time, the process is straightforward and incredibly gratifying. It’s the perfect recipe for a slow weekend afternoon.

Key Ingredients Explained

Making great Lo Mai Gai comes down to a few key ingredients. Getting the right ones will make all the difference.

• Glutinous Rice (糯米, nuòmǐ): Also known as “sweet rice” or “sticky rice,” this is non-negotiable. It has a high starch content that makes it uniquely chewy and sticky when cooked. Regular long-grain rice will not work here. You can find it at any Asian grocery store or online.
• Dried Lotus Leaves (荷叶, héyè): These are essential for the signature aroma of the dish. They are sold dried and need to be soaked in water to become pliable before using. Look for them in the dried goods section of Asian markets or on Amazon. Make sure to get large, unbroken leaves.
• Chicken Thighs: I use boneless, skinless chicken thighs because they remain tender and juicy after steaming. Breast meat can work, but it has a tendency to become dry.
• Dried Shiitake Mushrooms (香菇, xiānggū): These add a deep, earthy umami flavor that you can’t get from fresh mushrooms. You’ll need to rehydrate them in warm water before using them. Don’t throw away the soaking liquid! It’s packed with flavor and can be used in the filling’s sauce.
• Shaoxing Wine (绍兴酒, shàoxīng jiǔ): This is a Chinese cooking wine that adds an authentic, aromatic depth to the filling. If you can’t find it, a good quality dry sherry is the best substitute.
• Oyster Sauce (蚝油, háoyóu): This is a key ingredient for umami. A little tip I learned from my dad: check the ingredients list. The best quality oyster sauces will have “oyster extract” listed as the first ingredient. Brands like Lee Kum Kee Premium are excellent.

Recipe Notes Before We Begin

• Plan Ahead: Soaking the glutinous rice is a crucial step that requires at least 4-6 hours, or preferably overnight. Don’t skip this! It ensures the rice steams evenly.
• Don’t Overfill: It can be tempting to pack the filling in, but be modest. Too much filling will make it difficult to wrap the parcels neatly, and they might burst during steaming.
• Seal Tightly: Make sure you wrap the lotus leaf parcels securely so the filling stays contained and the rice steams properly.
• On MSG: I don’t use MSG in this recipe. The combination of chicken broth, quality oyster sauce, and shiitake mushrooms provides plenty of natural umami (glutamates).

How to Make Lo Mai Gai (Step-by-Step)

1. Prepare in Advance (Mise en Place)

This is a dish where having all your components ready before you start assembling is key.

• Soak the Rice: Rinse the glutinous rice with cold water, swirling it with your hand to remove excess starch. Drain and repeat 3-4 times until the water runs mostly clear. Place the rice in a large bowl and cover with plenty of cold water. Let it soak for at least 4-6 hours, or overnight.

• Soak the Lotus Leaves: While the rice soaks, place the dried lotus leaves in a large basin or a clean sink. Cover them with warm water and use a plate to weigh them down so they stay submerged. Let them soak for about 1 hour, or until they are soft and pliable.

• Rehydrate the Mushrooms: Place the dried shiitake mushrooms in a bowl and cover with 1 cup of warm water. Let them soak for about 30 minutes until fully softened. Squeeze out the excess water (reserve the flavorful soaking liquid!), remove and discard the tough stems, and dice the caps.

• Marinate the Chicken & Shrimp: In a small bowl, combine the diced chicken and chopped shrimp. Add 1 tsp salt and pepper mix, and 1 tbsp of the Shaoxing wine. Mix well and set aside.

2. Cook the Rice and Filling

• Steam the Rice: Drain the soaked rice thoroughly. Place it in a steamer basket lined with cheesecloth or parchment paper. Steam over boiling water for 30-40 minutes, until the rice is cooked through, translucent, and chewy.

• Season the Rice: Transfer the hot, steamed rice to a large mixing bowl. Add 1/2 cup (120ml) of the chicken broth, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and a pinch of white pepper. Mix thoroughly until every grain is seasoned. Set aside.

• Cook the Filling: Heat a wok or large skillet over medium-high heat. Add the vegetable oil. Once shimmering, add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds.

• Add the marinated chicken and shrimp, the diced shiitake mushrooms, and the chopped chestnuts. Stir-fry until the chicken is opaque and the shrimp is pink.
• Pour in the remaining chicken broth (about 1 cup), the reserved mushroom soaking liquid, the remaining 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, the remaining sugar, and another pinch of white pepper. Bring to a simmer.
• Thicken the Sauce: In a small bowl, whisk the 2 tbsp of cornstarch with 3-4 tbsp of cold water to create a slurry. While the filling is simmering, slowly pour in the slurry, stirring constantly until the sauce thickens to a glossy consistency that coats the ingredients.
• Stir in the sesame oil, then transfer the filling to a bowl to cool slightly.

3. Assemble the Lo Mai Gai

• Prepare the Leaf: Carefully rinse the softened lotus leaves and pat them dry. Lay one leaf flat on your work surface, smooth-side up.
• First Layer of Rice: Scoop about ½ cup of the seasoned sticky rice into the center of the leaf. Use the back of a spoon to spread it into a rough 4-inch square, creating a small indentation in the middle.

• Add the Filling: Place a generous spoonful of the cooked filling into the indentation.

• Second Layer of Rice: Top the filling with another ¼ to ⅓ cup of sticky rice, pressing it down gently to completely cover the filling and seal it in.

• Wrap the Parcel: This is the fun part! Fold the bottom edge of the lotus leaf up and over the rice mound. Then, fold in the left and right sides. Finally, fold the top edge down to create a neat, rectangular parcel, about 5 x 3 inches. Tuck the final flap under to secure it.

• Repeat: Continue with the remaining leaves and filling until you have six parcels.

4. Steam to Perfection

1. Arrange the wrapped parcels, seam-side down, in your steamer basket. You may need to steam them in batches depending on the size of your steamer.
2. Steam over boiling water for 10-15 minutes, until the parcels are heated all the way through and the fragrant aroma of the lotus leaf has infused the rice.
3. Serve immediately. To eat, simply unwrap the parcel and dig in!

How to Store and Reheat

Lo Mai Gai are perfect for making ahead.

• Refrigeration: Store steamed, cooled parcels in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the steamed and cooled parcels. Wrap each one individually in plastic wrap or place them in a freezer-safe bag. They will keep for up to 3 months.
• Reheating: You can reheat them directly from the fridge or freezer. Simply steam them for 10-15 minutes (from fridge) or 20-25 minutes (from frozen) until hot all the way through.

Frequently Asked Questions (FAQ)

1. Can I use other fillings?

Absolutely! Traditional Lo Mai Gai often includes slices of Chinese sausage (lap cheong) or a piece of salted egg yolk. Feel free to experiment!

2. My lotus leaf tore while I was wrapping. What should I do?

Don’t worry! You can use a piece from another soaked leaf to patch the hole, or simply use a second leaf to double-wrap the parcel for extra security.

3. I can’t find lotus leaves. Is there a substitute?

While the lotus leaf provides a unique aroma, you can use banana leaves or even parchment paper to create the parcels. The flavor will be different, but the sticky rice and filling will still be delicious.

4. Why did my rice turn out hard?

This usually happens if the rice wasn’t soaked long enough or if it wasn’t steamed properly in the first step. Ensure the rice is fully cooked and translucent before you season it.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️

“I finally made Lo Mai Gai at home! Your instructions were so clear and easy to follow. The pandemic story was so relatable. I made a big batch and froze them, and they are a lifesaver on busy nights. Tastes just like my favorite dim sum place!” – Jessica L.

⭐️⭐️⭐️⭐️⭐️

“As someone who didn’t grow up with Chinese cooking, this recipe was a perfect introduction. The ‘Key Ingredients’ section was a huge help, and I found everything at my local Asian market. The whole family loved it. Thank you for sharing your family’s craft!” – Mark D.

⭐️⭐️⭐️⭐️

“This was my weekend project and it was so worth it! My wrapping skills need a little work, but they still tasted amazing. My only advice is to definitely not skimp on the rice soaking time. It makes a huge difference.” – Emily R.