Direct answer: Cantonese lo mai gai is made by soaking glutinous rice, steaming it until nearly tender, wrapping it in softened dried lotus leaves with seasoned chicken, mushrooms and Chinese sausage, then steaming the parcels again. Precooking the rice and filling prevents hard centers and ensures the chicken reaches 165 F/74 C.
Key takeaways
- Use glutinous rice, not ordinary long-grain rice.
- Soak rice at least 4 hours and steam it before wrapping.
- Soften and rinse dried lotus leaves thoroughly.
- Cook the chicken filling before assembling parcels.
- Steam wrapped parcels until piping hot throughout.
What is lo mai gai?
Lo mai gai is a Cantonese dim sum parcel of savory glutinous rice wrapped in lotus leaf. The name means glutinous-rice chicken. Typical fillings include chicken, shiitake mushroom and lap cheong, or Chinese cured sausage. The leaf perfumes the rice during steaming but is not eaten.
Restaurant parcels can be large; this recipe makes four moderate portions that fit a home steamer. The rice is soaked and pre-steamed, while the filling is cooked in a skillet, so the final steaming stage combines flavors rather than trying to cook raw ingredients through a thick rice bundle.
Ingredients for 4 parcels
- 2 cups/400 g glutinous rice
- 4 dried lotus-leaf halves, or 2 whole leaves cut in half
- 12 ounces/340 g boneless skinless chicken thighs, cut into 1-inch/2.5-cm pieces
- 4 dried shiitake mushrooms
- 1 Chinese sausage, sliced, optional
- 2 tablespoons neutral oil
- 2 scallions, sliced
- 1 teaspoon grated ginger
- 2 tablespoons light soy sauce, divided
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 cup/120 ml low-sodium chicken stock, plus more as needed
Allow 4 hours for soaking. Active preparation takes 40 minutes and steaming takes about 55 minutes total.
Step 1: soak the rice and mushrooms
Rinse glutinous rice until the water is less cloudy. Cover with at least 2 inches/5 cm cold water and soak 4 hours or overnight in the refrigerator. Drain thoroughly.
Cover shiitake mushrooms with hot water and soak 25 minutes. Squeeze gently, remove stems and slice caps. Strain and reserve 1/2 cup mushroom soaking liquid, avoiding grit at the bottom.
Step 2: soften the lotus leaves
Place dried lotus leaves in a large basin and cover with hot water for 30 minutes, weighing them down with a plate. Rinse both sides carefully and wipe clean. Trim any hard central stem.
Handle gently because old dry leaves tear. If a leaf splits, overlap the tear with a small clean piece of softened leaf before adding rice.
Step 3: pre-steam the rice
Line a steamer basket with perforated parchment or damp cheesecloth. Spread drained rice in an even 1-inch/2.5-cm layer. Steam over boiling water for 25 minutes.
Sprinkle 1/3 cup warm stock over the rice, fluff carefully, and steam another 8 to 10 minutes. Grains should be sticky and nearly tender but slightly firm in the center. Transfer to a bowl and mix with 1 tablespoon light soy sauce, dark soy sauce and sesame oil.
Step 4: cook the filling
Toss chicken with 1 tablespoon light soy sauce, oyster sauce, Shaoxing wine, sugar and cornstarch. Heat a skillet over medium-high heat, add oil, then brown chicken for 3 minutes.
Add ginger, scallion whites, mushrooms and sausage. Stir-fry 2 minutes. Add 1/2 cup reserved mushroom liquid or stock, cover, and simmer 4 to 5 minutes. Chicken must reach 165 F/74 C. Uncover and reduce until only 2 to 3 tablespoons glossy sauce remain. Cool 10 minutes.
Step 5: assemble each parcel
Place one lotus-leaf half smooth-side up with the wider end toward you. Spread about 3/4 cup rice into a rectangle in the center, leaving a wide border. Add one-quarter of the chicken mixture, then cover with another 1/2 cup rice.
Fold the lower edge over the rice, fold both sides inward, then roll away from you into a snug rectangular packet. Place seam-side down. Do not pack so tightly that expanding rice tears the leaf.
Step 6: steam the parcels
Arrange parcels seam-side down in a steamer with space for steam circulation. Steam over a steady boil for 20 to 25 minutes. Check water level halfway and add boiling water if necessary.
Open one test parcel carefully. The rice should be fully tender and the center piping hot, at least 165 F/74 C. Steam another 5 minutes if needed.
Step 7: rest and serve
Rest parcels 5 minutes before opening because trapped steam is very hot. Cut the leaf folds with kitchen shears or unfold at the table. Do not eat the lotus leaf.
Substitutions
No lotus leaves
Use parchment packets and steam in a shallow bowl. The texture remains similar but the characteristic lotus aroma will be missing.
No Chinese sausage
Omit it and add 2 ounces/55 g more chicken or mushroom. Sausage is optional and salty, so taste the filling before adding extra seasoning.
Vegetarian parcels
Replace chicken and sausage with 250 g firm tofu plus extra shiitake. Use vegetarian oyster sauce and vegetable stock.
Chicken breast
It works but dries more easily. Cut evenly, cook only to 165 F/74 C and keep enough reduced sauce to moisten the rice.
Common mistakes
The rice is hard
It was not soaked long enough, pre-steamed thoroughly or given enough liquid. Soak at least 4 hours and test before wrapping.
The parcel is soggy
The filling sauce was not reduced. Leave only a few tablespoons before assembly.
The leaf tears
It was insufficiently soaked or wrapped too tightly. Soften fully and leave slight expansion room.
The flavor is too salty
Soy sauce, oyster sauce and sausage all contribute salt. Use low-sodium stock and do not season by habit.
The center is cool
Parcels were crowded or stacked densely. Leave gaps and verify 165 F/74 C in the center.
Food safety and storage
Keep raw chicken at 40 F/4 C or below and prevent its juices from contacting cooked rice, leaves or utensils. USDA guidance requires poultry to reach 165 F/74 C. Because dense rice parcels heat slowly, verify both the filling during skillet cooking and the parcel center after final steaming.
Refrigerate within 2 hours and use within 3 to 4 days. Re-steam chilled parcels for 12 to 15 minutes until the center reaches 165 F/74 C. Freeze cooled parcels individually for up to 2 months; steam from frozen for about 25 minutes and verify temperature.
Related lessons
For rice fundamentals, see fluffy rice without a rice cooker. Our steamed chicken with shiitake guide builds confidence with poultry steaming, while claypot rice without a clay pot offers another Chinese sausage and rice method.
Recipes4Less courses demonstrate rice doneness, leaf folding and safe steamer setup visually for beginners.
FAQ
Is glutinous rice gluten-free?
Glutinous describes stickiness, not gluten. Pure rice contains no gluten, but sauces, sausage and cross-contact must be checked.
Can I use fresh lotus leaves?
Yes. Blanch until pliable, rinse and dry. Fresh leaves usually need less soaking than dried leaves.
Can I assemble parcels ahead?
Yes. Refrigerate assembled parcels for up to one day, then steam until the center reaches 165 F/74 C.
Why pre-cook the filling?
It guarantees safe chicken, concentrates the sauce and makes final steaming time more predictable.
Can I boil glutinous rice instead?
Steaming gives better control and keeps grains from becoming waterlogged before wrapping.
Conclusion
Dependable lo mai gai comes from treating rice, filling and leaves separately before assembly. Soak and pre-steam the rice, reduce a fully cooked filling, soften the leaves, wrap with expansion room, and steam again until the dense center is safely hot.