Lo mai gai

Lo mai gai is a Cantonese dim sum dish of sticky rice and chicken steamed in lotus-leaf parcels. Chef Chung Sun Lau’s preparation also contains shiitake mushrooms, Chinese sausage, char siu roast pork and salted egg yolk. The leaves are softened in water, while the rice is cooked separately before the parcels are assembled.^[1]

Lau cooks the chicken and mushrooms with shallots and a sauce containing oyster sauce, soy sauce and chicken bouillon, thickened with a little cornstarch. Mushroom-soaking liquid also helps season the rice. Portions of rice surround the filling, sausage, roast pork and egg yolk inside overlapping pieces of lotus leaf. The leaves are folded closed and the parcels steamed, keeping the rice and filling together until they are opened for eating.^[1]