Chicken Sticky Rice Wrapped in Lotus Leaf

Chicken Sticky Rice Wrapped in Lotus Leaf is one of the most iconic dim sum dishes—fragrant, savory, and infused with the earthy aroma of lotus leaves. Known as “Lo Mai Gai” in Cantonese, this comforting bundle of glutinous rice, marinated chicken, mushrooms, and salted egg yolk is steamed to perfection and filled with bold umami flavors. This recipe breaks it down step-by-step, so you can recreate this restaurant favorite at home—perfect for special occasions or weekend cooking projects.

Recipe

Serves: 10
Prep time: Overnight, plus 2 hours 30 minutes
Cook time: 1 hour 45 minutes

Ingredients:
5 lotus leaves, quartered and rehydrated overnight
4 dried shiitake mushrooms, rehydrated and thinly sliced
2 tablespoons dried shrimp, rehydrated
2 cups long-grain glutinous rice, soaked in water
1¼ cups water

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

For the sauce:
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
¼ teaspoon five-spice powder
¼ teaspoon white pepper

Additional ingredients:
2 tablespoons extra light olive oil, divided
2 Chinese sausages, sliced into thin rounds
3 cloves garlic, minced
5 salted egg yolks, cooked and halved

Instructions

1. Rehydrate the lotus leaves:

• The night before, rinse and soak the lotus leaves in water. Place a heavy plate on top to keep them submerged.

2. Rehydrate and prep the rice and fillings:

• Soak the glutinous rice in water for 2 hours. Rinse several times beforehand.
• Soak the shiitake mushrooms and dried shrimp in water for 2 hours. Drain all ingredients before using.

3. Make the sauce:

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

4. Cook the rice:

• In a bowl, combine 1¼ cups of water with half of the prepared sauce.
• Transfer the pre-soaked, drained rice and water mixture into an electric rice cooker. Stir gently and cook using the standard rice setting.

5. Marinate the chicken:

• In a large bowl, combine chicken thighs, soy sauce, Shaoxing wine, five-spice powder, and white pepper. Mix well and let marinate for 30 minutes.

6. Stir-fry the fillings:

• Heat a well-seasoned wok over high heat until smoking. Add 1 tablespoon of oil and reduce heat to low.
• Add Chinese sausage, dried shrimp, and mushrooms. Stir-fry until fragrant, about 1 minute. Remove and set aside.
• Reheat the wok with the remaining tablespoon of oil. Add the marinated chicken and stir-fry for 3 minutes.
• Add garlic and cook for another 30 seconds until aromatic.
• Return the sausage-shrimp-mushroom mixture to the wok. Add the remaining half of the sauce and stir until everything is fully coated and cooked through, about 1 minute. Remove from heat.

7. Assemble the packets:

• Let the rice cool slightly after cooking (about 5 minutes).
• Lay two lotus leaf quarters on a flat surface, one on top of the other, and pat dry.
• Spoon 3 tablespoons of cooked rice into the center and shape into a rectangle.
• Top with 1 tablespoon of filling and 1 piece of salted egg yolk.
• Add another 3 tablespoons of rice over the top.
• Fold the bottom of the lotus leaf up over the rice, then fold in the sides, and roll up into a neat rectangular packet.
• Repeat until all ingredients are used.

8. Steam the packets:

• Bring water to a boil in a large steamer.
• Place the lotus leaf packets inside, leaving a little space between each.
• Cover and steam over high heat for 1 hour. This final steaming step infuses the rice and filling with the floral aroma of the lotus leaves.
• Carefully remove and serve warm.

Tips & notes

• Lotus leaves: You can find dried lotus leaves at Chinese grocery stores or online. Be sure to soak them overnight until fully soft and pliable.
• Salted egg yolks: These add richness and color. You can buy them cooked or raw and steam them ahead of time.
• Glutinous rice: Use long-grain sticky rice for the best texture—it should be chewy but not mushy.
• Make-ahead: Assemble the packets and refrigerate for up to 1 day before steaming. You can also freeze and steam directly from frozen—just increase steam time by 15–20 minutes.