Entree: China – Guangdong – 糯米雞 ➤ Nuòmǐ jī (Lo mai gai) (Lotus‑leaf wrapped sticky rice with savory fillings and tiger prawns)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 30 min

Ingredients

- 2 cups (360 g) glutinous (sticky) rice
- 1 lb (450 g) tiger prawns, peeled and deveined
- 8 oz (225 g) boneless chicken thigh, cut into bite‑size pieces
- 2 links (about 3 oz / 85 g) Chinese sausage (lap cheong), thinly sliced
- 4 dried shiitake mushrooms, soaked and sliced
- 2 tbsp (15 g) dried shrimp, rinsed
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- 1/2 tsp (1.5 g) white pepper
- 1 tsp (3 g) cornstarch
- 2 tbsp (30 ml) vegetable oil
- 4 large lotus leaves, soaked in hot water until pliable
- 2 scallions, thinly sliced
- 1 tbsp (15 ml) sesame oil (for rice)
- Salt to taste

Instructions

1. Rinse glutinous rice until water runs clear; soak 2 hours then drain. Par‑cook rice by steaming 10 minutes until slightly translucent; set aside and toss with 1 tbsp (15 ml) sesame oil.
2. Marinate chicken and prawns with 1 tbsp (15 ml) light soy sauce, 1/2 tbsp (7.5 ml) Shaoxing wine, 1 tsp (3 g) cornstarch and a pinch of white pepper for 15 minutes.
3. Heat 2 tbsp (30 ml) oil in a pan; stir‑fry Chinese sausage, soaked mushrooms and dried shrimp until fragrant. Add marinated chicken and cook until nearly done; add prawns and cook 1–2 minutes until just opaque. Stir in remaining 2 tbsp (30 ml) light soy sauce, oyster sauce, 1 tsp (5 ml) sesame oil, sugar and white pepper; remove from heat.
4. Fold the cooked filling into the par‑cooked glutinous rice evenly. Place 1/4 of the rice mixture onto each lotus leaf, shape into a compact parcel, fold and tie securely with kitchen twine.
5. Steam the wrapped parcels over boiling water for 40–50 minutes until rice is fully tender and flavors have melded. Let rest 5 minutes, unwrap, garnish with sliced scallions and serve hot.