Chicken Sticky Rice in Lotus Leaf

Chicken and Sticky Rice in Lotus Leaf (Lo Mai Gai)  is the ultimate Cantonese comfort food, found in dim sum carts across the world. These aromatic steamed parcels are packed with sticky glutinous rice, tender marinated chicken, savory Chinese sausage, and umami-rich mushrooms—then wrapped in lotus leaves that perfume the entire dish with a delicate floral scent. As you unwrap each bundle, warm steam escapes and the deep, savory aroma hits first, followed by bite after bite of perfectly seasoned, melt-in-your-mouth filling. This is dim sum at its most nostalgic—and making it at home is easier than you think.

Recipe

Serves: 6
Prep time: Overnight, plus 2 hours
Cook time: 1 hour and 45 minutes

Ingredients:
3 lotus leaves, quartered
4 dried shiitake mushrooms
2 tablespoons dried shrimp
2 cups uncooked glutinous rice
1 1/4 cups water

For the chicken:
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
Pinch of five-spice powder
Pinch of white pepper
Pinch of salt
2 skinless, boneless chicken thighs, cut into bite-size pieces

For the sauce:
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
Pinch of five-spice powder
Pinch of white pepper
Pinch of salt

Additional ingredients:
2 tablespoons cooking oil, divided
2 links Chinese sausage
3 cloves garlic, minced

Instructions

1. Soak ingredients overnight:

• Submerge lotus leaves in water and let soak overnight until softened.
• In separate bowls, rinse and soak the glutinous rice, dried shiitake mushrooms, and dried shrimp for at least 2 hours or overnight. Drain before using.

2. Cook the sticky rice:

• If using a rice cooker, transfer the soaked and drained rice into the pot. Add 1 1/4 cups water and cook using the rice setting.
• Alternatively, steam the rice: bring water to a boil in a steamer, transfer the rice to a tray, and steam over high heat for 30 minutes with the lid on.

3. Marinate the chicken:

• In a bowl, mix soy sauce, Shaoxing wine, five-spice powder, white pepper, and salt. Add chicken and marinate for 30 minutes.

4. Prepare the sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sesame oil, five-spice powder, white pepper, and salt.

5. Stir-fry the fillings:

• Slice Chinese sausage and rehydrated shiitake mushrooms. Set aside.
• Preheat a wok over low heat and add 1 tablespoon of cooking oil. Stir-fry sausage, shrimp, and mushrooms for about 1 minute until fragrant. Remove and set aside.
• Add the remaining 1 tablespoon of cooking oil to the wok. Stir-fry garlic and marinated chicken over high heat for about 3 minutes.
• Return the sausage mixture to the wok. Add half of the sauce and stir-fry until fully combined and cooked through, about 1 minute. Remove from heat.

6. Season the sticky rice:

• Transfer the cooked sticky rice to a large bowl. Add the remaining half of the sauce and mix until evenly coated.

7. Assemble the parcels:

• Lay one lotus leaf quarter flat and pat dry. Place another leaf on top and pat dry again.
• Add 1/2 cup of sticky rice to the center and shape it into a rectangle. Top with 2 tablespoons of the filling. Add another 1/2 cup of rice on top.
• Fold the bottom up over the rice, then fold in the sides and roll into a neat rectangular parcel.
• Repeat with the remaining ingredients.

8. Steam the parcels:

• In a large steamer over high heat, bring water to a boil.
• Place lotus leaf parcels into the steamer, leaving space between each one. Cover and steam for 1 hour.
• After 30 minutes, add more boiling water if necessary to maintain steam.
• Remove carefully and serve hot.

Tips & notes

• • Use dried lotus leaves: Available at Chinese supermarkets or online, these leaves give Lo Mai Gai its signature aroma. Soak overnight until pliable.
  • Soaking is key: Fully hydrate rice, mushrooms, and shrimp ahead of time to ensure even cooking and optimal texture.
  • Layer properly: For best results, start with rice, add filling, and top with more rice before folding. This keeps everything sealed inside the parcel.
  • Steam for aroma: Even though the rice is cooked, the final steaming step allows the lotus leaf fragrance to fully infuse the dish.
  • Make ahead and freeze: After assembling and wrapping the lotus leaf parcels, you can freeze them in an airtight container or freezer bag. When ready to eat, steam directly from frozen for 1 hour and 15 minutes until heated through and fragrant.