Lo mai gai glutinous rice in lotus leaf

Lo mai gai starts with a long soak. Cover the glutinous rice with cold water and let it rest overnight, ideally eight hours, so the grains absorb enough water and soften evenly throughout during steaming. Soak the dried shiitake mushrooms separately in warm water until fully softened, then gently squeeze them out and cut them into thin strips.

Soak the dried lotus leaf in hot water for 30 minutes and briefly blanch it so it turns pliable and is easy to work with when wrapping. If you cannot find one, parchment paper or foil will do, but the finished parcel will not gain that characteristic aroma. Drain the soaked rice thoroughly and toss it with soy sauce, sesame oil, and a pinch of salt so it is seasoned through from the start.

Cut the chicken thighs into two-bite pieces and mix them thoroughly with soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and white pepper. Add the grated ginger and marinate for at least 30 minutes, or even overnight in the refrigerator, so the meat soaks up the seasoning.

Slice the sausage into thin pieces and cut the scallions into rounds. Stir the soaked mushrooms, sausage, and scallions into the marinated chicken so all the flavors merge into one fragrant, balanced filling.

Spread the blanched lotus leaf on a board. Layer a portion of rice in the center, press a share of the filling into it, and cover with a second layer of rice so the meat stays hidden inside. Fold the leaf over itself into a firm parcel and, if needed, secure it with kitchen twine so it does not open during steaming.

Place the parcels in a steamer basket and steam for about 35 minutes, until the grains are fully soft and have absorbed the leaf aroma and the juices from the filling. Unwrap the hot parcels right at the table so the lotus fragrance rises in full.