Name: Irresistible Lo Mai Gai: Master Chinese Sticky Rice Wrapped in Lotus Leaf
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 2 cups sticky rice (A must-have for that signature chewy texture.); 1 teaspoon toasted sesame oil (Adds a nutty flavor.); 1/2 pound skinless boneless chicken thighs (Provides tenderness.); 1/2 teaspoon cornstarch (Helps create a silky marinade.); 1 teaspoon vegetable or canola oil (Prevents sticking.); 1 teaspoon oyster sauce (Enhances umami taste.); 1 teaspoon dark soy sauce (Contributes depth and color.); 1/4 teaspoon sugar (Balances the savory elements.); 1/4 teaspoon ground white pepper (Adds a mild spice.); 2 pinches kosher salt (Essential for seasoning.); 1 whole shallot (Adds sweetness.); 2 medium garlic cloves (Brings a fragrant aroma.); 8 dried shiitake mushrooms (Provides earthiness.); 2 tablespoons small dried shrimp (Optional, adds chew.); 3 ounces Chinese bacon (lap yuk) (Offers richness.); 2 Chinese sausages (lap cheong) (A sweet and savory addition.); 2 dried lotus leaves (Use for authentic flavor.); 2 egg salted duck eggs (Adds luxury.)

When the warm, fragrant steam rises from a steaming pot, my heart swells with anticipation of a comforting meal. Enter Lo Mai Gai, the delightful Chinese sticky rice wrapped in lotus leaf. This dish is a treasure that effortlessly combines flavors, from the tender chicken to the umami punch of Chinese bacon and sausages, all encased in the earthy fragrance of lotus leaves that transports me to bustling dim sum tables with every bite.

I stumbled upon this recipe during a rainy afternoon, seeking a satisfying alternative to fast food. With its beautiful presentation and incredibly tender texture, Lo Mai Gai not only pleases the palate but also impresses any guest. Best of all, it’s surprisingly simple to prepare, allowing me to savor a dish that feels indulgent without the hassle. If you’re ready to elevate your at-home dining experience, let’s dive into this exceptional recipe that brings together tradition, taste, and that warm sense of home-cooked love.

Why is Lo Mai Gai a must-try dish?

Irresistible Flavor: The depth of flavors from the marinated chicken and savory Chinese bacon creates a taste journey you won’t forget.

Beautiful Presentation: Wrapped in lotus leaves, this dish is as stunning to look at as it is to eat, making it perfect for dinner parties.

Simple Preparation: Despite its gourmet flair, the steps are easy to follow, ensuring that even novice cooks can impress friends and family.

Comforting Warmth: Each bite envelops you in warmth, reminiscent of home-cooked meals shared with loved ones.

Culinary Adventure: Experience a slice of Chinese culture right at your table with this traditional dish.

Time-Saving Choice: Ready in under an hour, Lo Mai Gai is a fantastic solution for a satisfying meal without the fast food guilt.

Don’t forget to explore more delightful options with our easy Chinese recipes to keep your dinner rotation exciting!

Lo Mai Gai Ingredients

For the Sticky Rice
• 2 cups sticky rice – A must-have for that signature chewy texture.
• 1 teaspoon toasted sesame oil – Adds a nutty flavor that complements the dish beautifully.

For the Chicken Marinade
• 1/2 pound skinless boneless chicken thighs – Provides tenderness and absorbs flavors well.
• 1/2 teaspoon cornstarch – Helps create a silky marinade that coats the chicken perfectly.
• 1 teaspoon vegetable or canola oil – Prevents sticking and adds moisture during cooking.
• 1 teaspoon oyster sauce – Enhances umami taste for that rich, savory flavor.
• 1 teaspoon dark soy sauce – Contributes depth and color to the dish.
• 1/4 teaspoon sugar – Balances the savory elements for a well-rounded taste.
• 1/4 teaspoon ground white pepper – Adds a mild spice to elevate the flavor.
• 2 pinches kosher salt – Essential for seasoning the chicken to perfection.

For the Aromatic Mix
• 1 whole shallot – Adds sweetness and depth when sautéed.
• 2 medium garlic cloves – Brings a fragrant aroma that awakens the senses.
• 8 dried shiitake mushrooms – Provides earthiness and umami—rehydrate to unlock their flavor!
• 2 tablespoons small dried shrimp (optional) – Introduces a delightful chew and briny complexity.
• 3 ounces Chinese bacon (lap yuk) – Offers richness and savoriness that enhances the overall taste.
• 2 Chinese sausages (lap cheong) – A sweet and savory addition that harmonizes beautifully with the dish.

For the Wrapping
• 2 dried lotus leaves or 4 sheets of parchment paper – Use lotus leaves for an authentic flavor; parchment is a handy alternative.
• 2 egg salted duck eggs – Their creamy yolk lends a luxurious texture and another layer of flavor.

Embrace the delightful experience of making Lo Mai Gai and savor each moment of preparing this dish that holds a special place in Chinese cuisine!

How to Make Lo Mai Gai

Soak the Rice: Begin by soaking the sticky rice in water for several hours, or overnight for the best results. Once ready, drain the water and set it aside for later.
Marinate the Chicken: In a bowl, mix the chicken thighs with cornstarch, vegetable oil, oyster sauce, wine, dark soy sauce, sugar, ground white pepper, and kosher salt. Allow it to marinate for 30 minutes to build flavor.
Prepare the Seasoning: In a small bowl, create the sticky rice seasoning by combining the wine, toasted sesame oil, oyster sauce, and dark soy sauce. This will enhance the rice with delightful flavors.
Sauté Aromatics: Heat 1 teaspoon of oil in a pan over medium heat. Add the minced shallot and garlic, sautéing until fragrant and lightly golden. This step brings out their wonderful aroma.
Add Protein: Stir in the small dried shrimp, shiitake mushrooms, Chinese bacon, and Chinese sausages. Cook for a few minutes until everything is heated through and the flavors meld beautifully.
Mix with Rice: In a large bowl, combine the cooked mixture with the drained sticky rice along with the seasoning made earlier. Mix everything well to ensure an even distribution of flavors.
Prepare Lotus Leaves: If using lotus leaves, rinse them briefly with hot water to soften and make them pliable. If you’re opting for parchment paper instead, simply cut them into sheets.
Assemble Packages: Place the lotus leaves or parchment paper on a flat surface, and add a portion of the rice mixture to each leaf/paper. Don’t forget to top with sliced salted duck eggs.
Fold and Secure: Carefully fold the leaves or paper over the filling to create a neat package. If necessary, secure them with kitchen twine for easy handling.
Steam: Arrange the packages in a steamer and steam for approximately 30-45 minutes until the rice is fully cooked and tender. The aroma will be irresistible!

Optional: Serve with a drizzle of soy sauce for added flavor.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Lo Mai Gai

Fridge: Store leftover Lo Mai Gai in an airtight container for up to 3 days. Ensure it cools completely before sealing to maintain freshness.

Freezer: Wrap servings tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.

Reheating: Thaw frozen packets overnight in the fridge. Steam for 10-15 minutes to reheat, ensuring the sticky rice retains its chewy texture.

Serving Tip: Drizzle with soy sauce after reheating to enhance flavor and enjoy the delightful taste of Lo Mai Gai!

Expert Tips for Lo Mai Gai

Perfectly Soaked Rice: Ensure your sticky rice is soaked for at least 4 hours or overnight. This step is crucial for achieving the ideal texture.
Marinade Magic: Don’t rush the marination of the chicken. Allowing it to marinate for 30 minutes infuses the meat with deep flavor and keeps it tender.
Layering Flavors: When sautéing aromatics and proteins, keep the heat moderate. This allows the flavors to meld without burning, creating a balanced umami taste in your Lo Mai Gai.
Wrapping Technique: If using lotus leaves, ensure they’re thoroughly rinsed and softened. If you encounter stiffness, a quick steam can help make them easier to fold.
Steaming Success: Check your steamer’s water level occasionally during cooking to ensure it doesn’t run dry. This will secure that moist, fluffy texture you desire in your sticky rice packages.
Serve with Flair: Add a side of soy sauce for drizzling when serving. It enhances the flavors and makes each bite of your Lo Mai Gai even more delightful.

What to Serve with Lo Mai Gai?

Dive into a wonderful meal experience that beautifully balances flavors and textures.

Sautéed Bok Choy: This vibrant green vegetable brings freshness and crunch, perfectly complementing the rich flavors of Lo Mai Gai.
Chinese Cucumber Salad: The cool, crisp cucumbers tossed in sesame oil and vinegar provide a refreshing contrast, enhancing the meal’s texture.
Steamed Dumplings: Accompanying your sticky rice with soft and savory dumplings adds a delightful protein that will leave everyone craving more.
Chili Oil Condiment: A drizzle of this spicy oil adds a dimension of heat that wakes up your palate, making each bite more exciting.
Hot Jasmine Rice Tea: This aromatic tea will cleanse your palate between bites, complementing the savory notes of the chicken and rice.
Sesame Balls for Dessert: Finish your meal with these sweet treats filled with red bean paste; they create a satisfying end to a flavorful experience.
Chrysanthemum Tea: Serve this herbal tea as a light, floral drink that pairs beautifully with the savory depth of the dish.
Fruit Platter: A colorful assortment of seasonal fruits offers a sweet, refreshing contrast and lightens the meal after such a hearty main dish.

Make Ahead Options

These Lo Mai Gai are perfect for busy weeknights and meal prep enthusiasts! You can soak the sticky rice and prepare the marinated chicken up to 24 hours in advance, allowing the flavors to meld beautifully. Simply store them separately in the refrigerator to maintain quality. Additionally, the rice mixture can be assembled in the lotus leaves or parchment paper and kept in the fridge for up to 3 days. When you’re ready to enjoy, just steam the packages directly from the fridge for about 30-45 minutes. This way, you’ll savor the same delicious warmth and comforting flavors without the last-minute rush!

Lo Mai Gai Variations & Substitutions

Feel free to explore these creative twists that elevate your Lo Mai Gai into a personalized culinary adventure!

Vegetarian: Swap the chicken and meats for marinated tofu, mushrooms, and extra vegetables for a hearty plant-based meal. They’ll soak up those lovely flavors beautifully!
Spicy Kick: Add thinly sliced chili peppers or a dash of chili oil to the rice mixture before wrapping. This brings a delightful heat, balancing the dish’s savory notes.
Seafood Twist: Incorporate shrimp or scallops instead of chicken for a coastal twist that pairs marvelously with the sticky rice’s texture, creating an exciting seafood delight.
Coconut Rice: Substitute part of the soaking water with coconut milk for the sticky rice to add a subtly sweet, tropical flair that complements the savory filling wonderfully.
Nuts & Seeds: For added crunch, toss in some toasted sesame seeds or chopped peanuts into the filling. They offer a delightful textural contrast to the tender ingredients.
Herbaceous Freshness: Stir in chopped fresh herbs like cilantro or green onions before wrapping up the rice. Their bright flavors uplift each bite, providing a fresh aroma that dances on the palate.
Savory Mushrooms: Replace shiitake mushrooms with an assortment of wild mushrooms for a deeper umami flavor that enhances the dish and combines beautifully with other ingredients.
Cooking Method: Experiment with baking instead of steaming for a different texture. Wrap the packets in foil and bake at 375°F for about 25-30 minutes. The edges may crisp slightly, creating a deliciously unique experience.

Dive into your kitchen and make these variations your own. There’s no wrong way to enjoy Lo Mai Gai—just follow your culinary heart!

Lo Mai Gai Recipe FAQs

What type of sticky rice should I use?
Absolutely! For this recipe, you want to use sweet sticky rice, also known as glutinous rice. It’s crucial for achieving that signature chewy texture that makes Lo Mai Gai so delightful. Look for short-grain sticky rice at your local Asian market or grocery store.

How should I store leftover Lo Mai Gai?
Very! When storing, place your leftover Lo Mai Gai in an airtight container and refrigerate. It can last for up to 3 days. Make sure to cool the dish completely before sealing it to retain its freshness and flavor.

Can I freeze Lo Mai Gai?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to enjoy them again, simply thaw overnight in the fridge and steam for about 10-15 minutes to restore that wonderful chewy texture.

What if my lotus leaves are too stiff to fold?
Not a problem at all! If your lotus leaves are stiff, a quick rinse in hot water or briefly steaming them can help soften them up. This will make them pliable and much easier to fold around your delicious rice mixture.

Is this dish suitable for people with dietary restrictions?
Definitely! If you’re serving Lo Mai Gai to guests with dietary restrictions, consider swapping out the Chinese sausages and bacon for a vegetarian alternative like mushrooms or additional vegetables. Just be sure to check labels for any allergens, especially if someone is sensitive to soy or seafood (like the optional dried shrimp in the recipe).

How long can I keep fresh ingredients before making the dish?
I often keep my fresh ingredients, like chicken and vegetables, in the fridge for about 3 to 4 days before preparation. For the best flavor and freshness, try to use your shallots and garlic soon after purchasing!