Sticky rice in Lotus Leaf Wraps (Loi Mai Gai) is a tasty dimsum dish consisting of sticky rice, Chinese sausage and vegetables served steamed in a lotus leaf to enhance the fragrance of the rice. Although most online recipes feature wrapping the raw ingredients, my personal preference is to cook the ingredients first to ensure the combination of flavours is properly disbursed throughout the dish.
The Final product….Sticky rice wrapped in Lotus Leaf I found the most effective way was to cut the lotus leaf in half and wrap about 1 cup of rice per leaf.After all the ingredients have been combined togetherFinally, combine all the ingredients with the freshly cooked glutinous rice.Cooked Glutinous rice…who needs a rice cooker when you’ve got an Instant potIn a separate pan, pan fry the chicken and shrimp bowl and then recombine in the shitake mushroom and sausage, add in white wine and cornstarch to thicken the mixture.In a frying pan, pan fry some Chinese sauce to release the oils, and then slowly combine in mined garlic with dried shrimp and shitake mushrooms.All the ingredients you need for this dish including minced dried shrimp and a black paste made by combining oyster sauce, soy sauce, white pepper and Chinese five spice powder. Diced up shrimp, chicken (dark meat), with soy sauce, oyster sauce and white pepper.Soaking the lotus leaves overnight which will eventually serve as the glutinous rice wrapper.
Cooking with Charles 