Sticky Rice with Chicken in Lotus Leaves (Luo Mi Ji/Lo Mai Gai)
- camissonia
- Nov 5
- 1 min read
A Dim Sum favorite. In Taiwan we had "Jongzi," or "Ba Tsang" as we say in Taiwanese, which is sticky rice wrapped in bamboo leaves - traditional fare for Dragon Boat Festival. My grandmother made the absolute bestest, most delectable Ba Tsang ever! They were loaded with fatty pork, shiitake mushrooms, chestnuts, and fresh bamboo braised in soy sauce, and dried shallots - all seasoned with a touch of Five Spice powder. My first taste of this Cantonese version using lotus leaves was at a dim sum restaurant in LA back in the early eighties. The lotus leaves impart an almost tea-like flavor to the rice that's very distinctive and different from bamboo leaves.
I've never mastered the art of wrapping Ba Tsang, which involves using multiple bamboo leaves and deftly wrapping the rice and filling into a tight little triangular package - a real IQ test. But I've managed to do ok with lotus leaves because the method is very similar to making a burrito. And I know how to make burritos...so there!
1
Note on the sauce:
*Char Siu pork is available in some Asian markets like 99 Ranch Market. I have recipes for both Char Siu and soy-braised pork belly which I will link when I've added them to the blog. If you can't source the BBQ pork or pork belly you can omit them from the recipe.
Notes
1
Dice chicken and place in bowl. Add marinade seasonings to chicken, mix well, cover with plastic wrap and place in the refrigerator for at least one hour or overnight.
2
Boil 6 large eggs: cover eggs with water in a medium saucepan. Bring to a boil, cook 1 minute and then turn off heat. Leave eggs in pan for about 30 minutes. Rinse in cold water and remove shells. Cut each egg in half lengthwise, then cut each half into 3 pieces. Place on a plate or container, cover, and set aside.
3
To prepare lotus leaves: cut hard stem end off of the lotus leaf and trim edges. Cut each leaf into 4 pieces. Fill sink or very large container with hot water and soak the leaves and the raffia-like ties (usually included in the lotus leaf package). Use plates to weigh the leaves down into the water. Soak for at least 1 hour, or until leaves are pliable. Rinse thoroughly and pat dry before using.
4
To make rice: rinse 4 cups glutinous rice with water until water runs clear. Cover rice with water and soak at least 2 hours or overnight. To cook the rice. I use a rice cooker, because it's the easiest method. Unlike regular rice, which needs more water to cook (1:2 rice to water ratio), you just want to barely cover the glutinous rice with water before placing it in the cooker. Too much water will turn this rice into mushy glue. Turn the rice cooker on and let it do its thing.
5
Heat wok or large skillet over high heat and add 2 tbsp vegetable oil. When oil is very hot, add the marinated chicken and stir-fry until lightly browned. Add barbecued pork (or sliced pork belly), diced shiitake mushrooms, 4 tbsp soy sauce and 6 tbsp oyster sauce. Stir well.
6
Add hot cooked rice to the chicken mixture and thoroughly mix together. Turn off heat. Taste for seasonings (add more oyster sauce, if needed).
7
To assemble the packets: Place 1 piece of lotus leaf on a large chopping board, with the greener, shinier (top) side of the leaf facing up - filling will be placed on this side. Place about 1/2 cup of the rice filling near the stem end of the leaf. Top with 2 wedges of boiled egg and a few sprigs of cilantro. Cover with another 1/2 cup of rice filling. Fold the bottom of the leaf up over the rice and roll over once. Next, fold over the sides of the leaves and then roll over one more time to close the packet. Use the raffia-like ties (you can strip these into smaller pieces or, if you prefer, use kitchen twine instead) to tie each packet together.
8
Place rice packets in a bamboo or metal steamer and steam over high heat about 20 minutes.
9
To serve: you can eat the rice on the leaves or discard the leaves altogether and place the rice on a plate or bowl. I like this with either a little Sriracha, sambal or sweet chili sauce on the side.
Instructions
1 1/4 lbs boneless skinless chicken thighs cut into 1" dice
4 tsp soy sauce
4 tsp sesame oil
1 tbsp Shaohsing wine
1 tsp minced fresh ginger
1 tsp sugar
2 tbsp cornstarch
Chicken & Marinade
4 cups glutinous (sweet) rice
4 dried lotus leaves*
4 large dried shiitake mushrooms
1 cup diced Chinese BBQ pork (Char Siu) or soy-braised pork belly*
4 tbsp soy sauce
6 tbsp oyster sauce
6 hard-boiled eggs
1/2 cup chopped fresh cilantro
Sriracha
Sambal
Sweet Chili Sauce
Sauce-Condiments
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Sticky Rice with Chicken in Lotus Leaves (Luo Mi Ji/Lo Mai Gai)
12
Prep Time
1 hour
Cooking Time
20 min
Rest Time
0 min
Total Time
1 hour 20 min
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