Lo Mai Gai (Sticky Rice Chicken)

Ingredients

• 1.5 cups glutinous rice (sticky rice)
• 2 large (about 1 lb) chicken thighs, boneless and skinless
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 whole scallions, chopped into 1-inch pieces

Instructions

1. 1

   Rinse the glutinous rice in a fine-mesh strainer under cold running water, stirring with your fingers, until the water runs mostly clear, about 1 minute. This removes excess starch so the rice stays separate.

2. 2

   Place the rinsed rice into a saucepan or rice cooker with 1.75 cups of water. Cover and bring to a boil over high heat, then reduce to low heat and simmer covered for 15 minutes until the water is absorbed.

3. 3

   While the rice cooks, pat the chicken thighs dry with paper towels. Cut each thigh lengthwise into 2-inch-wide strips so they fit easily inside the rice parcels.

4. 4

   In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon minced ginger. Stir until uniform.

5. 5

   Add the chicken strips to the bowl with the soy mixture and stir to coat all sides. Let sit for 2 minutes.

6. 6

   Once the rice is cooked and still warm, place a large piece of plastic wrap or parchment paper (about 12 inches square) on the counter.

7. 7

   Scoop about 0.5 cup of warm sticky rice onto the center of the plastic wrap, then use your hand or the back of a spoon to flatten it into a 3-inch-wide rectangle.

8. 8

   Place one marinated chicken strip in the center of the rice, then scatter a few pieces of scallion over the chicken.

9. 9

   Fold the rice up and over the chicken from the bottom, then fold the left and right sides over to enclose the filling, creating a loose bundle. Wrap the plastic wrap around it to secure.

10. 10

    Repeat steps 7–9 with the remaining rice and chicken until you have 4 parcels. Arrange the wrapped parcels seam-side down on a steamer plate.

11. 11

    Pour water into a steamer pot or wok until it reaches just below the steamer tray. Bring to a rolling boil over high heat, then carefully place the steamer tray on top.

12. 12

    Cover the steamer and cook on high heat for 8 minutes until the rice is piping hot and the chicken is cooked through (no pink inside when you cut a piece).

13. 13

    Carefully remove the steamer tray and unwrap the plastic from one parcel to check that the chicken is fully cooked. Transfer all parcels to a serving plate.

Tools you’ll need

• fine-mesh strainer
• saucepan or rice cooker
• paper towels
• cutting board
• chef's knife
• small mixing bowl
• spoon
• plastic wrap or parchment paper
• steamer pot or wok with steamer tray
• serving plate

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