Sticky Chicken Rice Parcels
Tender chicken and glutinous rice steamed together in foil with soy, ginger, and garlic—the TikTok shortcut to lo mai gai. Savory, aromatic, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 1 cup glutinous (sticky) rice
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 1.25 cup chicken stock or water
- 4 oz shiitake mushrooms, quartered
Instructions
- 1
Cut chicken thighs into bite-sized pieces. Rinse sticky rice under cold water until water runs mostly clear.
- 2
Combine rice, soy sauce, ginger, and stock in a small bowl. Stir until evenly mixed.
- 3
Divide rice mixture between two large sheets of parchment or foil, spacing it toward the center.
- 4
Top each portion with chicken pieces and mushrooms. Fold parchment into a loose packet, leaving a small steam gap at the top.
- 5
Place packets in a steamer basket over boiling water. Cover and steam for 12–14 minutes until rice is tender and chicken is cooked through.
- 6
Carefully open packets (steam is hot). Serve directly from parchment or transfer to a bowl.
Tools you’ll need
- steamer basket or bamboo steamer
- large pot for steaming water
- parchment paper or foil
- small mixing bowl
- knife
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