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Sticky Rice With Chicken Wrapped In Lotus Leaf

Ingredients

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours

1 lb sweet rice (also known as sticky rice or glutinous rice)
12 oz water and 2 tsp water, divided
4 lotus leaves
4 salty egg yolks
1 Chinese sausage
3 oz chicken drumstick
2 oz char siu
6 pieces dried shiitake mushrooms
3 red shallots
1 tsp cornstarch

Sauce for the filling
1 tbsp Kikkoman® Oyster Sauce
1 tbsp Kikkoman® Soy Sauce
1/2 tsp Kikkoman® Tamari Soy Sauce
2 tsp chicken bouillon
2 tsp sugar
1/2 tsp salt
2 tsp Kikkoman® Sesame Oil
4 oz water and 1 tsp water, divided
1 tsp cornstarch

Sweet Rice Flavoring
3 oz water
1 tsp olive oil
1/2 tbsp Kikkoman® Oyster sauce
1 tsp Kikkoman® Soy sauce

Instructions

Step 1: Prepare lotus leaves
Pour some warm water into a large bowl or pot and submerge the lotus leaves for 2 hours. You can keep them submerged by putting a heavy bowl on top of the leaves.
Each leaf can be used to wrap 2 Lo Mai Gais. Make sure to clean and check the leaves once they are done soaking.
Cut the leaves into quarters and leave off the hard center of the leaf. Set them aside for assembly.

Step 2: Prepare sweet rice
Wash the rice at least three times.
Many people soak the rice for a few hours before steaming but you can also cook it right after washing because it's faster.
Once washed, and optionally soaked, add the rice into the rice cooker with water and level the rice for even cooking.
When the rice is cooked, loosen the rice so that it will be easier for the sauce to penetrate it.

Step 3: Boil salted eggs
Bring a pot of water to a boil and place the salted eggs into the water to cook for 2 minutes. Once cooked, place the eggs into a bowl of cold water.

Step 4: Prepare drum sticks
To remove the bone from the drumstick, start by cutting the meat lengthwise along the bone to expose it.
Carefully break the bone closer to the ankle or the "handle" of the drumstick. Pull the meat away from the rest of the bone and cut the remaining bone that is connected to the meat off.
Once the bone is removed, cut the meat into bite-size cubes, transfer to a bowl, add cornstarch and water, mix and marinate.

Step 5: Prepare other ingredients
Rehydrate dried shiitake mushrooms in warm water for 10-15 minutes before cutting them. Make sure to save the water for later!
Once rehydrated, mince 3 pieces of shiitake and thickly slice the other 3 pieces of shiitake, set aside.
Cut the Chinese sausage and char siu into 8 pieces.
Cut the ends of the shallot off, peel, and smash them before mincing it and setting it aside.

Step 6: Cook filling
Set the stove on high heat, and let the wok heat up for 2-3 minutes.
The oil is hot enough when it starts rippling and smoking as we spread it around the wok.
We'll let the chicken cook for about 30 seconds with the heat off, and then set the stove back to high heat. This will help prevent the chicken from sticking.
Let the shallots cook for about 15-30 seconds. Then add mushrooms and water.
Stir the wok around for about 45-60 seconds. Then, set the heat to low, and start adding our sauce.

Step 7: Add sauces to filling
Add oyster sauce, soy sauce, tamari, chicken bouillon, sugar, and salt.
Turn the heat off and mix corn starch with water until it becomes a slurry. Right before adding it to the wok, set the heat to high, and gradually turn it down as the sauce thickens.
Cook it for about 2-3 minutes longer. Once the slurry comes together, add in 2 tsp of sesame oil then put the filling onto a plate to cool down.

Step 8: Peel & cut salted eggs
Once cool to the touch, peel the eggs and let them completely cool before gently peeling the egg whites off to expose the egg yolks.
Cut the egg yolks in half and set them aside for assembly.

Step 9: Add sauce to rice
Take the mushroom juice left over from soaking the dried shiitake mushrooms and combine it with water, oyster sauce, soy sauce, and oil.
Once combined, pour it over the rice, mix, and transfer onto a plate to cool down.
This sauce will help the sweet rice loosen and make it easier for us to wrap the Lo Mai Gai.

Step 10: Assemble Lo Mai Gai
Now it's time to fill the lotus leaves. Set up your station by having all the ingredients within reach.
First, take two quarters of lotus leaves and place them one on top of the other having the wider parts of the leaves overlapping each other and the narrow ends are at 12 o'clock and at 6 o'clock.
Take a portion of rice and flatten it by hand. Make sure to make the center a bit more thin to hold the filling in place. Place the rice onto the center of the lotus leaves.
Spread a tablespoon full of the chicken and mushroom filling over the rice.
Place the Chinese sausage, char siu, and salted egg yolk on top of the filling.
Make another flattened portion of rice to place on top of the filling. Make sure to have the filling does not spill out around the rice.
Tightly fold the lotus leaves around the rice starting with the sides at 3 and 9 o'clock and then at 12 and 6 o'clock.
Repeat this process 7 more times.
If you notice any cracks or rips in the lotus leaf, you can cut another leaf to place on top of the rip to cover it.

Step 11: Steam Lo Mai Gai
Pour water into the steamer and place the steamer on the highest heat. When the water is boiling, it's time to load up the steamer with the Lo Mai Gai!
Place the Lo Mai Gai seam down onto the steamer's tray. Arrange them into a single layer. Do not stack them as they will not cook properly.
Steam for 20 minutes on high heat.

 

 

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