Lor Mai Gai

Poultry
Rice
Sides/Snacks

Easy Level:

easy

A commonly known dim sum item, Lor Mai Gai is known by many as a well loved comfort food that is soft, tasty, and drool worthy.
Using the Miele Steam Oven, steaming glutinous rice was made much easier for us, and in our recipe we wrapped the rice and filling in lotus leaves, providing it a nice fragrance when steamed properly. The end result that you’ll have is a soft and fragrant rice that’s a perfect match for the well-seasoned chicken, lap cheong and dried shrimp filling.
Perfect to be eaten with hot Chinese tea, to wash down the goodness that you’ll be cooking!
Check out more recipes on the page :- http://www.tlcasia.com/more/tlc-recipes/bonus-recipes/

Ingredients

Adjust Servings
US / Metric
0.00
pcs
pcs
dried lotus leaves (soaked 1 hour)
0.00
pcs
pcs
dried lotus leaves (soaked 1 hour)
0.00
g
g
glutinous rice (soaked in water 2 hours or longer)
0.00
g
g
glutinous rice (soaked in water 2 hours or longer)
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
dark soy sauce
0.00
tsp
tsp
dark soy sauce
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
light soy sauce
0.00
tbsp
tbsp
shallot Oil
0.00
tbsp
tbsp
shallot Oil
0.00
shiitake mushrooms (soaked cut into dices)
0.00
shiitake mushrooms (soaked cut into dices)
0.00
sticks
sticks
lap cheong (cut into dices)
0.00
sticks
sticks
lap cheong (cut into dices)
0.00
tbsp
tbsp
dried shrimp (soaked in hot water)
0.00
tbsp
tbsp
dried shrimp (soaked in hot water)
0.00
cup
cup
water
0.00
cup
cup
water
Chopped spring onions
Chopped spring onions

Chicken Marinate:

0.00
boneless and skinless chicken thigh
0.00
boneless and skinless chicken thigh
0.00
tsp
tsp
shaoxing wine
0.00
tsp
tsp
shaoxing wine
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
light soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder

Steps

1

Wash and soak 400g glutinous rice for 2 hours or longer.
Wash and soak 400g glutinous rice for 2 hours or longer.
Mark as completed

2

Cut 1 boneless and skinless chicken thigh into one inch chunks.
Cut 1 boneless and skinless chicken thigh into one inch chunks.
Mark as completed

3

Add to chicken 1 tsp shaoxing wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar,¼ tsp
Add to chicken 1 tsp shaoxing wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar,¼ tsp
Mark as completed

4

white pepper powder and ½ tsp five spice powder.
white pepper powder and ½ tsp five spice powder.
Mark as completed

5

Mix well and let it marinate for 2 hours or longer.
Mix well and let it marinate for 2 hours or longer.
Mark as completed

6

Soak and rinsed 4 pieces lotus leaves in warm water for 1 hour.
Soak and rinsed 4 pieces lotus leaves in warm water for 1 hour.
Mark as completed

7

Drain glutinous rice and add 1 cup water and steam in Miele steam oven for 30 minutes at 100 degrees C.
Drain glutinous rice and add 1 cup water and steam in Miele steam oven for 30 minutes at 100 degrees C.
Mark as completed

8

Stir fry diced mushrooms and lap cheong in 1 tbsp shallot oil, season with and 1 tsp light soy sauce.
Stir fry diced mushrooms and lap cheong in 1 tbsp shallot oil, season with and 1 tsp light soy sauce.
Mark as completed

9

Once fragrant, transfer to bowl and set aside
Once fragrant, transfer to bowl and set aside
Mark as completed

10

In the same pan, brown marinated chicken, mix in mushroom mixture and add 2 tbsp dried shrimp.
In the same pan, brown marinated chicken, mix in mushroom mixture and add 2 tbsp dried shrimp.
Mark as completed

11

Stir fry and set aside.
Stir fry and set aside.
Mark as completed

12

Transfer steamed glutinous rice to bowl
Transfer steamed glutinous rice to bowl
Mark as completed

13

add 1 tsp sesame oil, 2 tbsp oyster sauce, 2 tsp light soy sauce and 2 tsp dark soy sauce, mix well and set aside.
add 1 tsp sesame oil, 2 tbsp oyster sauce, 2 tsp light soy sauce and 2 tsp dark soy sauce, mix well and set aside.
Mark as completed

14

Brush lotus leaf with shallot oil on the waxy side add ¼ of glutinous rice, then add chicken mixture.
Brush lotus leaf with shallot oil on the waxy side add ¼ of glutinous rice, then add chicken mixture.
Mark as completed

15

Fold the edges of lotus leave over filling and wrap tightly into a package. Tie package up using kitchen twine.
Fold the edges of lotus leave over filling and wrap tightly into a package. Tie package up using kitchen twine.
Mark as completed

16

Repeat for the rest.
Repeat for the rest.
Mark as completed

17

Steam in steam oven for 40 minutes remove and let it rest for 1 minute.
Steam in steam oven for 40 minutes remove and let it rest for 1 minute.
Mark as completed

18

Open package and garnish with chopped spring onions (optional).
Open package and garnish with chopped spring onions (optional).
Mark as completed

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