Sticky Rice in Lotus Leaf Recipe (Lo Mai Gai)

Sticky rice: A type of rice that becomes sticky when cooked, perfect for this dish.

Dried lotus leaves: Large leaves used to wrap the rice and filling, adding a unique aroma.

Chicken thigh: Provides a tender and flavorful protein for the filling.

Shiitake mushrooms: Adds an earthy flavor and chewy texture to the filling.

Soy sauce: A salty seasoning that enhances the umami flavor.

Oyster sauce: Adds a rich, savory depth to the marinade.

Sugar: Balances the savory flavors with a touch of sweetness.

Sesame oil: Adds a nutty aroma and flavor to the dish.

Cornstarch: Used to thicken the marinade and coat the chicken.

When preparing sticky rice, ensure it is soaked overnight to achieve the desired texture. This allows the grains to absorb water evenly, resulting in a tender and cohesive consistency. Additionally, when wrapping the lotus leaves around the rice and filling, make sure to fold them tightly to prevent any leakage during steaming. This technique helps to infuse the rice with the subtle, aromatic flavor of the lotus leaves.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice.

• dried lotus leaves - Substitute with banana leaves: Banana leaves can be used to wrap food and impart a subtle flavor, similar to dried lotus leaves.

• chicken thigh - Substitute with pork shoulder: Pork shoulder has a similar texture and richness, making it a suitable substitute for chicken thigh.

• shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a robust flavor that can mimic the earthiness of shiitake mushrooms.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory profile as oyster sauce.

• sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor as sugar.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can be a good alternative to sesame oil.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces in the same way as cornstarch.

• Steaming Method:

  1. Place the leftover sticky rice in lotus leaf in a steamer basket.
  2. Add water to the steamer and bring it to a boil.
  3. Steam the sticky rice for about 15-20 minutes, or until heated through.
  4. Ensure the lotus leaves remain moist to prevent the rice from drying out.

• Microwave Method:

  1. Place the sticky rice in lotus leaf on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway to ensure even heating.
  4. If needed, add a few drops of water to the rice before microwaving to keep it moist.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the sticky rice in lotus leaf in aluminum foil to prevent drying.
  3. Place the wrapped rice on a baking sheet.
  4. Bake for 15-20 minutes, or until thoroughly heated.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of water or broth to the pan.
  3. Place the sticky rice in lotus leaf in the pan and cover with a lid.
  4. Steam for 10-15 minutes, adding more water or broth as needed to prevent sticking and ensure even heating.

• Mixing bowl: Use this to combine the chicken, mushrooms, soy sauce, oyster sauce, sugar, sesame oil, and cornstarch slurry for marination.

• Pan: Cook the marinated chicken and mushrooms in this until they are done.

• Steamer: Steam the wrapped lotus leaves in this for 60 minutes to ensure the sticky rice and filling are cooked through.

• Knife: Cut the chicken thighs into small pieces and slice the soaked shiitake mushrooms.

• Cutting board: Use this as a surface to cut the chicken and mushrooms.

• Spoon: Use this to place portions of sticky rice and the chicken mixture onto the lotus leaves.

• Lotus leaves: These are used to wrap the sticky rice and chicken mixture before steaming.

• Bowl: Soak the sticky rice and lotus leaves in this overnight and until soft, respectively.

• Measuring spoons: Measure out the soy sauce, oyster sauce, sugar, sesame oil, and cornstarch accurately.

• Steamer rack: Place the wrapped lotus leaves on this inside the steamer to keep them elevated above the water.

Prepare the filling: Marinate and cook the chicken and mushrooms the night before to save time on the day of cooking.

Pre-soak ingredients: Soak the sticky rice and lotus leaves overnight to ensure they are ready to use immediately.

Batch assembly: Lay out all ingredients and create an assembly line to wrap the lotus leaves quickly.

Use a steamer basket: Utilize a large steamer basket to steam multiple lotus leaf wraps at once, reducing overall cooking time.