Soak glutinous rice in water for at least 4 hours or overnight. Soak dried lotus leaves in hot water until softened, then wipe clean and trim tough stems. Soak dried shiitake mushrooms until soft, then stem and slice. Soak dried shrimp for 30 minutes.
Cut chicken thighs into bite-sized pieces. Marinate chicken thighs with soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch for at least 30 minutes.
Slice Chinese sausages. If using, cut pork belly into small cubes. Halve salted egg yolks if using.
Heat cooking oil in a wok. Sauté ginger and minced garlic until fragrant. Add marinated chicken thighs and pork belly (if using) and stir-fry until lightly browned.
Add sliced shiitake mushrooms, Chinese sausages, and dried shrimp to the wok. Stir-fry for a few minutes until fragrant. Remove from wok and set aside as filling.
Drain the soaked glutinous rice. In the same wok (or a clean one), add a little cooking oil. Add the drained glutinous rice and stir-fry. Add soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and chicken broth or water. Stir continuously until the liquid is absorbed and the rice is semi-cooked, about 10-15 minutes.
Lay a softened lotus leaf flat. Spread a layer of semi-cooked glutinous rice in the center. Add a portion of the stir-fried chicken and pork belly mixture, shiitake mushrooms, Chinese sausages, and dried shrimp. If using, place half of a salted egg yolk. Cover with more glutinous rice.
Fold the lotus leaf snugly around the rice and filling to form a compact parcel. Repeat for the remaining portions.
Arrange the wrapped Lo Mai Gai parcels in a steamer. Steam over high heat for 60-90 minutes, or until the glutinous rice is fully cooked and tender.
Serve hot, unwrapping the lotus leaf at the table.
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