Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf

• Meat

  • 1 Chicken leg
  • 1 cup Chinese cured pork belly
  • 1 Duck egg yolk, salted
  • 1 Sausage, sweet

• Produce

  • 2 Garlic
  • 5 Hydrated dried shiitake mushrooms
  • 1 Thumb ginger

• Condiments

  • 1 1/2 tbsp Oyster sauce
  • 1 tbsp Soy sauce, light
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 1 1/2 cup Sticky rice

• Baking & Spices

  • 1 dash Pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Other

  • 2 Green onion (white and green part separated
  • 4 Lotus leaves

Found on chinasichuanfood.com

Description

Ingredients

• 1 and ½ cup sticky rice (either short grain or long grain)
• 4 lotus leaves
• 2 tablespoons of cooking oil
• 1 sweet sausage (lop cheong)
• 1 cup sliced Chinese cured pork belly (lop yok)
• 5 hydrated dried shiitake mushrooms
• 1 thumb ginger
• 2 garlic, sliced
• 2 green onion (white and green part separated)
• 1 chicken leg (bone removed and cut into small pieces)
• ½ tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• salted duck egg yolk (for method 1)
• pinch of salt
• ½ tablespoon light soy sauce
• ½ tablespoon oyster sauce
• dash of pepper

Directions

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put ⅓ of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Nutrition