Steamed Chicken Lotus Leaf Wraps (Lo Mai Gai)

Not the best looking in the dim sum crowd, but I personally think it’s one of the tastiest. The Lotus leaves give a unique earthy tea aroma which infuses the rice. Glutinous rice or sweet rice has an almost stickier texture almost like a sushi rice. It can take a bit of time to make these but worth it. I highly recommend making a batch and freezing them. Once you have wrapped them the fastest way to cook the rice is to pressure cook them for thirty minutes or steam over a hob for about an hour. Traditionally a piece of string is used to secure the wrap, but I omitted this step and they cooked completely fine.

Lotus Leaf Wraps
Steamed Lotus Leaf Wraps
Steamed Lotus Leaf Wraps

Serves 20 -25 portions


  • 5 cups of sweet rice (glutinous rice)
  • 20 – 25 Lotus leaves (or parchment paper)
  • 1lb ground chicken or chicken thighs cut into small chunks
  • 2 tbsp five-spice powder
  • 1 tbsp white pepper
  • ½ cup dark soy sauce
  • ¼ cup Shaoxing cooking wine
  • ½ cup oyster sauce
  • 4 cups shitake mushroom (chopped)
  • 3 cups green onion (chopped)
  • 2 cups dried shrimp


  1. Wash and soak rice.
  2. Soak lotus leaves in warm water (30 minutes).
  3. Coat a large wok with vegetable oil and add the drained rice.
  4. Stir in the chicken, soy sauce, oyster sauce and cooking wine.
  5. Then add pepper, five-spice powder, mushrooms, dried shrimp, and green onion.
  6. Cook through until chicken is cooked through.
  7. Now you’re ready to wrap them in the lotus leaves. Brush a small section on one end of each leaf lightly with oil.
  8. Put about ¾ cup of the mixture on the oiled area.
  9. Wrap each into a rectangle and pressure cook on rack for thirty minutes.
  10. Serve immediately or you can freeze some for later.

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