Lo mai gai is a Chinese dimsum dish. It's basically chicken and sticky rice wrapped in lotus leaves and steamed. All the recipes I found online call for rice and chicken be cooked separately and assembled together. I thought that was a lot of work. I remember this dish from my mom and sister. It's a similar dish. They soaked the rice overnight and steamed the uncooked but soaked rice and marinated raw meat for an hour. And it was delicious. So my first attempt is to see if I can simply the recipe by steaming everything in one step without pre-cooking.
To save you the trouble of scrolling all the way down to the bottom of the page, it didn't work nearly as well as I thought it would. It took 1.5 hours of steaming and the rice was not fully cooked through. Though it didn't stop Jose from eating it all.
So there will be future postings on more trials of this recipe. But here's how I did it the first time, if you're interested.
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| soaking the store-bought dried lotus leaves in hot water |
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| spread 3 tbsp of soaked rice on the leaf, then top with 3 tbsp of marinated chicken, then top with more rice to cover |
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| Wrapping the leaf so filling's securely packed |
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| arrange the packets in a single layer in the steamer rack |
I will have to post some photos of the cooked filling at a later time, before Jose finishes it all =)
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