Lo Mai Gai (Sticky Rice Chicken)
Ingredients: glutinous rice, water (for rice), salted eggs, dried lotus leaves, chicken drumsticks · 60 min cook time · 450kcal · $23.50
Ingredients
1lb glutinous rice, 12oz water (for rice), 4pieces salted eggs, 4pieces dried lotus leaves, 4pieces chicken drumsticks, 1tsp cornstarch, 2tsp water (for meat marinade), 6pieces dried shiitake mushrooms, 1link Chinese sausage, 8pieces char siu, 3pieces red shallots, 4oz water (for wok), 1tbsp oyster sauce, 1tbsp light soy sauce, 0.5tsp tamari or dark soy sauce, 2tsp chicken bouillon, 2tsp sugar, 0.5tsp salt, 2tsp sesame oil
Instructions
1. Wash the glutinous rice 3 times, drain it, and pour it into a rice cooker.
2. Add 12 oz of water to the rice and cook it in the rice cooker.
3. Cook the salted eggs: let the pot come to a boil, wait 2 minutes, turn the heat off, and let the eggs sit for 2 minutes before taking them out.
4. Soak the dried lotus leaves in warm water for about 2 hours, holding them down with a bowl.
5. Remove the skin and bones from the chicken drumsticks, and chop the meat into smaller pieces.
6. Marinate the chicken with cornstarch and water to make it tender.
7. Rehydrate dried shiitake mushrooms in warm water, then slice and dice them.
8. Cut Chinese sausage, char siu, and mince shallots.
9. Stir-fry the chicken, shallots, and mushrooms in a heated wok, add water and the sauce ingredients, then thicken with a cornstarch slurry and finish with sesame oil.
10. Mix the cooked glutinous rice with mushroom juice, water, oyster sauce, light soy sauce, and olive oil.
11. Cut and prepare the soaked lotus leaves, then assemble the lo mai gai with rice, meat filling, Chinese sausage, char siu, mushroom, and salted egg yolk.
12. Steam the wrapped lo mai gai on a steamer rack for 20 minutes with boiling water.
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