Lor Mai Gai – 糯米鸡

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!

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  • Servings:

  • Time:

  • Skill: Easy


  1. 4 pcs dried lotus leaves (soaked 1 hour)

  2. 400g glutinous rice (soaked in water 2 hours or longer)

  3. 1 tsp sesame oil

  4. 2 tbsp oyster sauce

  5. 2 tsp dark soy sauce

  6. 3 tsp light soy sauce

  7. 3 tbsp shallot Oil

  8. 4 shiitake mushrooms (soaked cut into dices)

  9. 2 sticks lap cheong (cut into dices)

  10. 2 tbsp dried shrimp (soaked in hot water)

  11. 1 cup water

  12. Chopped spring onions

Chicken Marinate:

  1. 1 boneless and skinless chicken thigh

  2. 1 tsp shaoxing wine

  3. 1 tsp light soy sauce

  4. 1 tsp dark soy sauce

  5. 1 tbsp oyster sauce

  6. ½ tsp sugar

  7. ¼ tsp white pepper powder

  8. ½ tsp five spice powder


  1. Wash and soak 400g glutinous rice for 2 hours or longer.

  2. Cut 1 boneless and skinless chicken thigh into one inch chunks.

  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

  4. white pepper powder and ½ tsp five spice powder.

  5. Mix well and let it marinate for 2 hours or longer.

  6. Soak and rinsed 4 pieces lotus leaves in warm water for 1 hour.

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

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

  9. Once fragrant, transfer to bowl and set aside

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

  11. Stir fry and set aside.

  12. Transfer steamed glutinous rice to bowl

  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.

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

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

  16. Repeat for the rest.

  17. Steam in steam oven for 40 minutes remove and let it rest for 1 minute.

  18. Open package and garnish with chopped spring onions (optional).

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