:max_bytes(150000):strip_icc()/lotus-leaf-wraps-lo-mai-gai-694478-Hero_01-1a5c20912e964c09959042f4b16382dc.jpg)
The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
153 | Calories |
8g | Fat |
11g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 153 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Cholesterol 24mg | 8% |
Sodium 444mg | 19% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 0g | 2% |
Total Sugars 1g | |
Protein 9g | |
Vitamin C 0mg | 2% |
Calcium 13mg | 1% |
Iron 0mg | 3% |
Potassium 155mg | 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, halved
-
1 1/4 cups glutinous rice (sticky rice)
-
4 dried Chinese black mushrooms
-
6 ounces boneless, skinless chicken breast
-
Salt, to taste
-
1 tablespoon Chinese rice wine, or dry sherry
-
1 teaspoon cornstarch
-
2 Chinese sausages (lap cheong)
-
1 clove garlic, finely chopped
-
1 tablespoon Chinese rice wine
-
1 tablespoon light soy sauce
-
1 teaspoon dark soy sauce
-
1 1/2 teaspoons cornstarch (dissolved in 1 tablespoon water)
-
Vegetable oil, as needed
-
1/4 teaspoon sesame oil
-
Freshly ground black or white pepper, to taste
Steps to Make It
-
Gather the ingredients.
The Spruce / Maxwell Cozzi
-
One hour ahead of time, prepare the rice and lotus leaves. Soak the lotus leaves in hot water for 1 hour.
The Spruce / Maxwell Cozzi
-
Cover the rice with water and let soak for 1 hour.
The Spruce / Maxwell Cozzi
-
After 1 hour, pat the lotus leaves dry and drain the rice.
The Spruce / Maxwell Cozzi
-
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.
The Spruce / Maxwell Cozzi
-
Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.
The Spruce / Maxwell Cozzi
-
Squeeze out any excess water from the mushrooms, remove the stems and finely chop.
The Spruce / Maxwell Cozzi
-
Cut the chicken into small cubes about the size of a postage stamp.
The Spruce / Maxwell Cozzi
-
Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch to a bowl, mix. Add chicken pieces and marinate the chicken for 20 minutes.
The Spruce / Maxwell Cozzi
-
Finely slice the sausages. Peel and chop the garlic.
The Spruce / Maxwell Cozzi
-
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.
The Spruce / Maxwell Cozzi
-
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.
The Spruce / Maxwell Cozzi
-
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.
The Spruce / Maxwell Cozzi
-
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.
The Spruce / Maxwell Cozzi
-
Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.
The Spruce / Maxwell Cozzi
-
Steam the lotus leaf parcels, covered, on a heatproof plate placed in a bamboo steamer in the wok for 15 minutes, or until they are done.
The Spruce / Maxwell Cozzi