We have talked that  Lotus leaf is really wonderful but not as widely used in home-cooking as it should be. So yesterday i have shared how to use the lotus leaf to make steamed chicken—a common Chinese dish: Steamed Chicken in Lotus Leaf. Today, I’d like to share you one of my favorite dim sum in Chinese restaurant: Lotus Leaf Wraps (Lo Mai Gai).The dish is also called steamed chicken in lotus leaf wrap or steamed glutinous rice in lotus leaf wrap.

Lo Mai Gai is a  Cantonese cuisine. In this popular dim sum, Warmed lotus leaves are filled with sticky rice, chinese sausages, chicken and mushroom. And you can also add other vegetables or seasonings.

Ingredients for Lotus Leaf Wraps dim sum (Lo Mai Gai): (8 mini pieces)

2 dried lotus leaves, cut in half
3 cups glutinous rice (sticky rice)
8 Chinese dried black mushrooms;
1 boneless,chicken breast, 8 oz; If you have some char siu (chinese bbq pork) or soaked dried scallop, these can also use as filling.
1/4 tsp salt
1 tbsp rice wine
1 tbsp seasame oil
2 Chinese sausages
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine or Shao-Hsing wine
1 1/2 tsp cornstarch dissolved in 1 tablespoon water
Cayenne pepper 1.5g (Optional)

Lo Mai Gai

Steps to cook Lotus Leaf Wraps dim sum (Lo Mai Gai):

1, Heat up a pot of water and bring it to boil. Scald/blanch the lotus leaf with the boiling water until it becomes soft.Wipe both sides of the leaves dry with paper towels.

2, Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

3, Soften the dried mushrooms by by in hot water for 20 minutes pat dry,then finely chop.

4, Cut the chicken into 8 cubes (about the size of a postage stamp), Add the salt, 1 tablespoon rice wine and 1 tsp cornstarch. Marinate the chicken for 20 minutes.

5, Finely chop the sausages

6, Peel and chop the garlic,combine the rice wine, light soy and dark soy sauce.

7, Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and Cayenne pepper, stir-fry until aromatic (about 30 seconds).

8, Add the chicken cubes. Stir-fry until it turn white and are about 80 percent cooked through.

9, Add the sausages and the mushrooms. Stir-fry for a minute.

10, Remove from the heat and stir in the sesame oil.

11, separate the rice and the filling into 8 equal sections

12, Place a portion of the rice mixture into the center of a lotus leaf

13, Add the meat and vegetable mixture over top, add some rice to cover

14, Form a square parcel with the lotus leaf,repeat with the remaining lotus leaves.

15, Place it into steamer for 15 minutes or until they are done.

16, Serve.

The leaf gives an earthy flavour to the dish, and it tastes great.Sometimes lo mai gai is divided into smaller wraps, which are known as chun zhu gai (珍珠雞) literally meaning “pearly chicken” in Chinese.

{August 23, 2010} {Tags: , , }