This traditional dim sum features tender chicken and glutinous rice infused with savory mushrooms and chinese sausage, all wrapped in a fragrant lotus leaf that adds a subtle earthy flavor. The combination of textures and the ceremonial unwrapping of the lotus leaf makes this an absolutely memorable and satisfying dim sum experience.
⏱️90 min
📊Medium
👥4 servings
🍽️Starter
meatfamilyfestive
Ingredients
300 gglutinous rice
250 gchicken thighs
50 gdried shiitake mushrooms
100 gchinese sausage
4 pieceslotus leaves
3 tbspsoy sauce
2 tbspoyster sauce
1.5 tbspsesame oil
400 mlchicken stock
2 stalksgreen onions
1 tbspginger
Instructions
1PREPARE THE INGREDIENTS: Rinse 300g glutinous rice thoroughly under cold water until the water runs clear, then drain well—this removes excess starch and prevents the rice from becoming gummy. Soak 50g dried shiitake mushrooms in warm water for 20 minutes until softened, then squeeze dry and finely chop them, reserving 200ml of the soaking liquid. Dice 250g chicken thighs into 1cm cubes, discarding any excess fat. Slice 100g chinese sausage into thin rounds, and mince 1 tbsp fresh ginger.
2PREPARE THE LOTUS LEAVES: Soak 4 dried lotus leaves in warm water for 15-20 minutes until they become pliable and soft enough to fold without cracking. Once soft, drain them and pat gently with paper towels to remove excess water. Be very careful handling lotus leaves as they tear easily, but small tears won't affect the final result as the leaf is just for wrapping.
3COOK THE PROTEIN: Heat 1.5 tbsp sesame oil in a large wok or skillet over medium-high heat. Add the minced ginger and sauté for 30 seconds until fragrant, then add the diced chicken thighs and cook for 3-4 minutes, stirring occasionally, until the chicken is mostly cooked through but still slightly pink inside. Add the sliced chinese sausage and chopped mushrooms, cooking for another 2-3 minutes. The sausage should render its oils and add flavor to the mixture.
4COMBINE WITH RICE: Add the drained glutinous rice to the wok with the protein mixture and stir well to coat each grain evenly with oil, about 2 minutes of constant stirring. Pour in 3 tbsp soy sauce and 2 tbsp oyster sauce, stirring continuously to ensure the seasonings distribute evenly. Add 200ml of the mushroom soaking liquid and 200ml chicken stock (total 400ml liquid), bringing the mixture to a simmer over medium heat.
5PARTIALLY COOK THE RICE: Continue cooking uncovered for about 5-7 minutes, stirring frequently, until most of the liquid has been absorbed by the rice and steam vents begin to appear across the surface. The rice grains should be partially cooked but still have some firmness and visible liquid remaining—this is crucial as the rice will finish cooking inside the lotus leaf package during steaming. If too much liquid evaporates, add a splash of stock to maintain moisture.
6ASSEMBLE AND STEAM: Divide the partially cooked rice mixture among the 4 lotus leaves, placing about 3/4 cup in the center of each leaf. Fold the leaf edges up and over the filling to completely enclose it like a package, tucking in the edges firmly but gently to avoid tearing. Place each package seam-side down on a parchment square and arrange in a bamboo steamer. Steam over boiling water for 15-20 minutes until the rice is fully cooked through and tender, and the lotus leaf has darkened slightly. To serve, carefully open the lotus leaf at the table to release the aromatic steam and reveal the perfectly cooked fragrant rice.
Lo Mai Gai (Glutinous Rice in Lotus Leaf) | Mijotia