Sticky Rice Lotus Leaf Wraps (Dim Sum Lo Mai Gai Recipe)

🥢 PRINTABLE RECIPE - 🔪 BROWSE MY KITCHENWARE - ❤️ SUPPORT THE CHANNEL - Lo Mai means glutinous rice in Cantonese, and Gai means chicken. This dish is also known as “sticky rice with chicken in lotus leaf wrap.“ It is a classic breakfast item that you can grab from street vendors while heading to school or work. It is also served as a dim sum dish in tea house restaurants which was one of my favorite places to go on a weekend morning when I lived in China. I will be honest, this is a challenging recipe, but it is so delicious that worth trying. INGREDIENTS 560g / 2.5 cups of glutinous rice (Amazon Link - ) 25g / 8 pieces of dried shiitake mushroom (Amazon Link - ) 30g / ¼ cup of dried shrimp (Amazon Link - ) 4 lotus leaves (Amazon Link - ) 300g / 2 pieces of boneless and skinless chicken thigh 1.5 tbsp of oyster sauce (Amazon Link - ) 2.5 tbsp of soy sauce (Amazon Link - ) White pepper to taste (Amazon Link - ) 2 tsp of dark soy sauce (Amazon Link - ) 2 tbsp oil to stir fry the chicken 80g / 2 pieces of Cantonese sausage (Check this video to make your own - ) 510g / 2 cups ¼ cup of water to cook the rice 1 tbsp of minced garlic 2 tbsp of Chinese cooking wine (Amazon Link - ) salt to taste Replacement Tips: Cantonese sausage, also known as lap cheong (腊肠). They look like the skinny version of pepperonis, but the taste is quite different - slightly sweet and savory. Also, you cannot eat Cantonese sausage raw. It has to be cooked for safety purposes. If you can not find it, you can use another type of sausage, or you can check out my Cantonese sausage recipes to make your own - Dried shrimp and shitake mushrooms are sundried and have complex tastes and aromas compared to fresh ones. If you use fresh shrimp and mushrooms, the dish will come out with a completely different taste. Lotus leaves have a wonderful fragrance that adds authenticity to the Lo Mai Gai. If you don’t have it, you can use banana leaves, bamboo leaves, or corn husks as an alternative. The aroma is going to be different but the taste will remain delicious.