Lo Mai Gai (Sticky Rice Chicken)
Tender chicken thighs wrapped in fragrant sticky rice, steamed in lotus leaves until the rice is fluffy and infused with savory flavors. A classic dim sum favorite made at home with pantry staples.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
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
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
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
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
In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon minced ginger. Stir until uniform.
- 5
Add the chicken strips to the bowl with the soy mixture and stir to coat all sides. Let sit for 2 minutes.
- 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
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
Place one marinated chicken strip in the center of the rice, then scatter a few pieces of scallion over the chicken.
- 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
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
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
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
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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