Lor Mai Gai

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/

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4pcs dried lotus leaves (soaked 1 hour)
400g glutinous rice (soaked in water 2 hours or longer)
1tsp sesame oil
2tbsp oyster sauce
2tsp dark soy sauce
3tsp light soy sauce
3tbsp shallot Oil
4shiitake mushrooms (soaked cut into dices)
2sticks lap cheong (cut into dices)
2tbsp dried shrimp (soaked in hot water)
1cup water
Chopped spring onions
Chicken Marinate:
1boneless and skinless chicken thigh
1tsp shaoxing wine
1tsp light soy sauce
1tsp dark soy sauce
1tbsp oyster sauce
½tsp sugar
¼tsp white pepper powder
½tsp five spice powder



Wash and soak 400g glutinous rice for 2 hours or longer.
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Cut 1 boneless and skinless chicken thigh into one inch chunks.
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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
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white pepper powder and ½ tsp five spice powder.
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Mix well and let it marinate for 2 hours or longer.
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Soak and rinsed 4 pieces lotus leaves in warm water for 1 hour.
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Drain glutinous rice and add 1 cup water and steam in Miele steam oven for 30 minutes at 100 degrees C.
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Stir fry diced mushrooms and lap cheong in 1 tbsp shallot oil, season with and 1 tsp light soy sauce.
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Once fragrant, transfer to bowl and set aside
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In the same pan, brown marinated chicken, mix in mushroom mixture and add 2 tbsp dried shrimp.
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Stir fry and set aside.
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Transfer steamed glutinous rice to bowl
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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.
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Brush lotus leaf with shallot oil on the waxy side add ¼ of glutinous rice, then add chicken mixture.
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Fold the edges of lotus leave over filling and wrap tightly into a package. Tie package up using kitchen twine.
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Repeat for the rest.
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Steam in steam oven for 40 minutes remove and let it rest for 1 minute.
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Open package and garnish with chopped spring onions (optional).
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