LO MAI GAI

LO MAI GAI

#SIAintheKitchen

…and we’re still in lockdown mode. Mini lockdown #2. It’s a weird time that comes with new restrictions given how liberal we were during the summer and fall but can be confusing nonetheless. No guests over. Work from home. Non-essential travel is restricted. But we can all still go to restaurants and gyms?! What?

Moving the frustration aside, one thing I am definitely missing since pre-pandemic times is going out for dim sum. Okay, I lied. I went out for dim sum once with a couple friends when the restrictions were being lifted in early summer but since things are a little muddied again, I’ve decided to just cut it out completely. And don’t even try to get at me saying “just go for dim sum with your boyfriend”. Um, what? Dim sum for 2? HELLS NO. Minimum 4 people are needed for an enjoyable time, in my opinion, you know, because I need a spread.

Although my palate can handle just about anything, I always go down with my favourite dim sum of all time: lo mai gai, or lotus-wrapped sticky rice. I was craving lo mai gai for so long I thought, “Hey, why don’t I just make this myself?”. And so I did. But I picked a time where I expected to have a mini dim sum get together at my friend Anna’s during Phase 2 and had the hugest headache so it wasn’t the most enjoyable memory!

My tips?

• Know that this is time consuming and tedious. Not only did I make this method on the stovetop, wrapping, and steaming for another 90 minutes, but I have to admit I got exhausted halfway through and through the rest in the rice cooker for no mi fan. Also just as good - just with a LOT less work.

• Making lo mai gai also takes a little bit of pre-planning as well. Soaking the mushrooms, soaking the leaves, soaking the rice, marinating the chicken, the chopping, the overall prep! Plan wisely.

• This makes a bunch which you can happily freeze post-steaming which I would happily recommend. A quick steam in your bamboo steamer or lazy-style reheating in the microwave gives you these pouches of sticky rice in just a few short minutes.

• Can’t source lotus leaves anywhere? It’s okay. I couldn’t either. I substituted banana leaves instead which was just as aromatic but narrower and more difficult to fold. Or maybe you want a Mexican-fusion twist on it? Use corn husks. Lazy AF? Throw it all in the rice cooker and don’t wrap it. Done.

Did I scare you off? Oops! Know that this time-consuming dish is a treat but it is well worth it!

LO MAI GAI - serves 10 (adapted from The Woks of Life)

Marinade:

• 2 tbsp light soy sauce

• 1/2 tsp ground white pepper

• 1 tbsp oyster sauce

• 1/2 tsp five spice powder

• 1 tbsp fresh ginger, minced

• 2 tbsp shaoxing wine

• 1 heaping tsp cornstarch

Rice:

• 4 boneless, skinless chicken thighs, diced

• 4 cups sweet glutinous rice

• 2 tbsp dark soy sauce

• 2 cups dried shiitake mushrooms

• 1 tbsp vegetable oil + extra for the leaves

• 1 bunch scallions, chopped

• 1 tsp kosher salt

• 1 pkg dried banana leaves, about 80 pcs (2 per pouch)

1. Combine all of the ingredients with the chicken thighs. Cover and refrigerate while you prep the other ingredients.

2. Soak the banana leaves in room temperature water while you prep the other ingredients. Drain and if the water is dirty, you may have to gently scrub down the banana leaves as some may be dirty (dependant on brand).

3. Cover the sticky rice with water and soak for 2 hours.

4. Place the mushrooms in a heatproof bowl and cover with boiling water. Cover and allow for the mushrooms to soak for at least 30 minutes or until softened. Reserve the liquid and roughly chop the mushrooms. Set aside.

5. In a wok, heat the vegetable oil over medium-high heat. Add the chicken and stir-fry for a couple minutes. Add in the mushrooms and scallions and stir-fry until the chicken is cooked, atleast 1-2 more minutes.

6. Drain the rice thoroughly and mix the chicken mixture with the rice until it is well-coated.

7. Take 2 pieces of banana leaves and wipe off any excess water. Cross the leaves and brush the leaf on top lightly with some oil. Scoop 2/3 - 3/4 cup of the sticky rice mixture into the well-oiled centre and wrap into a rectangle. Tie with a kitchen string and set aside. Repeat until the rice mixture is depleted.

8. In a large bamboo steamer, place the finished lo Mai Gai and stay over a wok filled with water (be sure to disallow the steamer to touch the water) and steam, covered for 90 minutes. Serve immediately or freeze any leftover steamed lo Mai Gai in a sealable bag.