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Lo mai gai, also known as "sticky rice with chicken in lotus leaf wrap”, is a classic dim sum dish. It is so gooey and flavorful. I like to wrap many ingredients in it. Everything together, plus the fragrance of the lotus leaf – create an amazing combination.

RECIPE Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

**Main Ingredients (Enough to make 8 big lo mai gai) **

8 pieces of dried shiitake mushroom [Amazon link: https://geni.us/XAbMOL]
1/3 cups of dried shrimp [Amazon Link: https://geni.us/v3zLV]
6 lotus leaves (Product Link https://curatedkitchenware.com/produc...)
2 piece of Cantonese sausage [Homemade Cantonese sausage recipe:    • Homemade Cantonese Sausage Recipe  ]
2.5 cups of glutinous rice [Amazon Link: https://geni.us/Zo1jfgV]
3 to 3.5 cups of water to cook the rice (The water amount depending on different cooking tool)
3 pieces of chicken thigh

*The Seasoning for Marinating the Chicken*

1/2 tsp of white pepper [Amazon Link: https://geni.us/93Id0E]
1 tsp of dark soy sauce [Amazon Link: https://geni.us/T4vy]
1 tbsp of oyster sauce [Amazon Link: https://geni.us/P0u6]

*The Seasoning for Precooking the Filling*

Oil to sauté the filling
1 tbsp of minced garlic
1 tbsp of Chinese cooking wine [Amazon Link: https://geni.us/3hdHAM]
1.5 tbsp of soy sauce
1 tbsp of oyster sauce
1/2 tsp of five spice [Amazon link: https://geni.us/G4yA9Z]
1 tsp of dark soy sauce
cornstarch water (2 tsp of water + 2 tsp of cornstarch)
salt to taste

*Instruction*

Soak 8 pieces of dried shiitake mushroom and 1/3 cups of dried shrimp for 1 hour or until soft. Cut the mushroom into small pieces. Drain the shrimp and mince them.

Slice 2 pieces of Cantonese sausage into thin pieces.

Soak 6 pieces of lotus leaves for 40 minutes. Each lo mai gai uses 1/2 of the leave.

Marinate some boneless, skinless chicken with 1 tsp of dark soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of white pepper. Let it sit for 30 minutes.

Wash 2.5 cups of glutinous rice several times until the water is clear. Drain it completely. Add 3 cups of water to it. Set the rice cooker to rice setting and just wait for the button to pop.

Add a tiny touch of oil to the wok. Put in the sausage and sauté for a few minutes. Then add the minced shrimp. Stir over medium heat for a couple of minutes. Set this aside.

Add more oil to the same wok, along with 1 tbsp of garlic. Put in the chicken stir for 3 minutes on medium heat. Add the mushroom, 1 cup of the water (Use the water that we soak the mushroom and the shrimp with), 1 tbsp of Chinese cooking wine, 1.5 tbsp of light soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of five spice, 1 tsp of dark soy sauce, some cornstarch water to thicken the sauce a little bit. Taste to adjust the saltiness. It should be a little saltier than what you normally like because we will take out the chicken and the mushroom. Save the sauce for the rice.

The rice is ready. Put it in a big mixing bowl. Pour in the sauce, and mix it until you don’t see any white rice.

Now you have everything ready, let’s wrap the lo mai gai. Take half cups of rice. Put it on the lotus leaf. Flatten it and form it into a rectangle shape. Then add some chicken, mushroom sausage and shrimp on top. Add another layer of rice on top of it. Start folding it from one side of the leaf. Roll over the rest of the leaf like that. If you see any extra leaf standing out, you just fold that in as well. Now you finished one lo mai gai. You just keep doing the rest.

Once you are done with all of them, put them in a steamer. Steam it above boiling water on high heat for 30 minutes and serve.