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Nutritional Guidelines (per serving) | |
---|---|
202 | Calories |
10g | Fat |
19g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 202 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 2g | 11% |
Cholesterol 26mg | 9% |
Sodium 283mg | 12% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 6% |
Protein 10g | |
Calcium 38mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Lo Mai Gai (lotus leaf wraps) is a popular dim sum dish that is made by steaming lotus leaves filled with sticky rice, Chinese sausages, and other vegetables.
Ingredients
- 4 lotus leaves (cut in half)
- 1 1/4 cups glutinous rice (sticky rice)
- 4 Chinese dried black mushrooms
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1/4 teaspoon salt
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 2 Chinese sausages (lap cheong)
- 1 clove garlic (peeled and chopped)
- 1 tablespoon Chinese rice wine (or Japanese rice wine)
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 1/2 teaspoons cornstarch (dissolved in 1 tablespoon water)
- 2 tablespoons vegetable oil for stir-frying (or as needed)
- 1/4 teaspoon sesame oil
- Freshly ground black pepper to taste (or white pepper)
Steps to Make It
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One hour ahead of time, prepare the rice and lotus leaves. Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.
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Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the halfway point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.
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Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
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Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.
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Finely chop the sausages. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy, and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.
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Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.
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Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.
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To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.
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Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.
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Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.