Chinese Sticky Rice with Chicken Wrap (Lo Mai Gai)

A classic dim sum favorite made with fragrant sticky rice, marinated chicken, mushrooms, and Chinese sausage all wrapped in lotus leaves and steamed to perfection.

🕐 Prep Time: 30 mins

🔥 Cook Time: 1 hr 30 mins

🍽 Servings: 6 wraps

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🧾 Ingredients

For the Rice:

• 2 cups glutinous rice (soaked for at least 4 hours or overnight)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp white pepper

For the Filling:

• 1/2 lb boneless chicken thighs, diced
• 2 dried shiitake mushrooms (soaked and sliced)
• 1 Chinese sausage (lap cheong), thinly sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/2 tsp cornstarch
• 1 clove garlic, minced
• 1/2 tsp five spice powder (optional)

For Wrapping:

• 3 large dried lotus leaves (soaked in hot water until soft, then rinsed and patted dry)

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🍳 Instructions

1. Prepare the Rice:

• Steam soaked glutinous rice for 30–40 minutes or until fully cooked and tender.
• Transfer to a bowl and mix in soy sauce, oyster sauce, sesame oil, sugar, and pepper. Set aside.

2. Marinate the Chicken:

• In a bowl, combine diced chicken, mushrooms, sausage, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, garlic, and five spice powder.
• Let marinate for at least 20 minutes.

3. Cook the Filling:

• In a pan over medium heat, stir-fry the marinated chicken mixture until fully cooked (about 5–7 minutes). Set aside.

4. Assemble the Wraps:

• Cut each lotus leaf in half to make 6 pieces.
• Lay one lotus leaf on a clean surface. Place 2–3 tbsp of sticky rice in the center, flatten slightly.
• Add a spoonful of the chicken mixture on top, then cover with another spoonful of rice.
• Fold the leaf around the filling to form a square parcel. Tie with kitchen twine if needed.

5. Steam the Wraps:

• Place the wrapped parcels in a steamer basket.
• Steam over high heat for 30–40 minutes until heated through and fragrant.

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🍴 Serving Suggestions

• Serve hot with soy sauce or chili garlic sauce on the side.
• Great as part of a dim sum platter or a hearty lunch.

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📦 Storage

• Wraps can be stored in the fridge for up to 3 days.
• Reheat by steaming for 15–20 minutes or until hot.