Lo Mai Gai

also called no mai gai · nor mai gai · lo mai kai · nuo mi ji · 糯米雞 · sticky rice in lotus leaf

The table

2 cups(400 g)glutinous ricesoak the rice 4 hr, drain itstir the rice through the oyster sauce and mushroom liquorspread the rice on the leaf, fill it, fold the parcel over twicesteam 1 hr 30 min
6 cups(1.4 L)cold water
1 cup(240 mL; strained)mushroom liquor
1 Tbsoyster sauce
1 Tbspeanut oil
1/2 tspkosher salt
2(halved)dried lotus leavessoak the leaves 30 min, wipe them, cut the stems out
8 cups(1.9 L)hot water
12 oz(340 g; in 1-in pieces)boneless chicken thighmarinate the thigh, mushroom and sausage 30 min
4(soaked in 1 cup hot water and halved, liquor kept)dried shiitake mushrooms
1 link(sliced on the diagonal)lap cheong
1 Tbsoyster sauce
2 tsplight soy sauce
2 tspShaoxing wine
1 tspsugar
2 tspcornstarch
1 tsptoasted sesame oil
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.

Pans and tools

1soak the rice 4 hr, drain it

2soak the leaves 30 min, wipe them, cut the stems out

3marinate the thigh, mushroom and sausage 30 min

4stir the rice through the oyster sauce and mushroom liquor

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 30 min2 of 6 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the ninety minutes of steam cannot be cut: glutinous rice steamed short stays hard in the middle and will not finish later

  1. soak the rice 4 hr, drain it

    4 hrwalk awayfrom the start

  2. soak the leaves 30 min, wipe them, cut the stems out

    30 minwalk awayfrom the start

  3. marinate the thigh, mushroom and sausage 30 min

    30 minwalk awayfrom the start

  4. stir the rice through the oyster sauce and mushroom liquor

    not timed4 hr in

  5. spread the rice on the leaf, fill it, fold the parcel over twice

    not timed4 hr in

  6. steam 1 hr 30 min

    1 hr 30 minwalk away4 hr in

You'll need steamer

See how it is written
>> title: Lo Mai Gai
>> category: Rice, Beans & Grains
>> tags: glutinous rice, chicken, chinese, steamed, lotus leaf
>> counters: Dim Sum Counter
>> aka: no mai gai, nor mai gai, lo mai kai, nuo mi ji, 糯米雞, sticky rice in lotus leaf
>> servings: 4
>> time: 6 hr 30 min
>> slack: forgiving — the ninety minutes of steam cannot be cut: glutinous rice steamed short stays hard in the middle and will not finish later

>> step: soak the rice 4 hr, drain it
Soak @glutinous rice{2%cups}(400 g) in @cold water{6%cups}(1.4 L) for ~soak{4%hr}, then drain it well.

>> step: soak the leaves 30 min, wipe them, cut the stems out
Soak @dried lotus leaves{2}(halved) in @hot water{8%cups}(1.9 L) for ~soak{30%min} until they are pliable, then wipe both faces and cut the hard stem out.

>> step: marinate the thigh, mushroom and sausage 30 min
Marinate @boneless chicken thigh{12%oz}(340 g; in 1-in pieces), @dried shiitake mushrooms{4}(soaked in 1 cup hot water and halved, liquor kept) and @lap cheong{1%link}(sliced on the diagonal) with @oyster sauce{1%Tbs}, @light soy sauce{2%tsp}, @Shaoxing wine{2%tsp}, @sugar{1%tsp}, @cornstarch{2%tsp}, @toasted sesame oil{1%tsp} and @white pepper{1/4%tsp} for ~marinate{30%min}.

>> step: stir the rice through the oyster sauce and mushroom liquor
Stir @&(~3)drained rice{} through @mushroom liquor{1%cup}(240 mL; strained), @oyster sauce{1%Tbs}, @peanut oil{1%Tbs} and @kosher salt{1/2%tsp} until every grain is coated and faintly brown.

>> step: spread the rice on the leaf, fill it, fold the parcel over twice
Spread @&(~1)rice{} in a bed on each of @&(~3)lotus leaves{}, hollow the middle, spoon @&(~2)filling{} in, cap it with more rice, and fold the leaf over into a parcel twice, tucking the ends under.

>> step: steam 1 hr 30 min
Steam @&(~1)parcels{} seam-down in a #steamer{} over boiling water for ~steam{1 1/2%hr}, topping the water up as it goes.