Sticky Rice Chicken Dim Sum Recipe | Wally Cooks Everything

Making Chinese dim sum quality (Lo Mai Gai) chicken sticky rice wrapped in lotus leaf is easy at home. I'll show you how to put together a delicious dim sum style lo mai gai for you and your entire family.

You'll learn tips from how to prepare the lotus leaf, preparing and cooking sticky rice as well as perfecting seasoning ingredients. It's a fun and easy recipe to make so break out your lotus leaf. And get ready to cook!

----------------------------------------

►Timestamp:
01:40 Preparing Lotus Leaf
02:15 Making the Sticky Rice
02:35 Ingredients for Filling and Sauce
04:00 The Marinade Filling
04:45 Cooking the Filling and Sauce Making
07:10 Seasoning Sticky Rice
08:10 Wrapping Lo Mai Gai

INGREDIENTS:
​2 Cups Sticky Rice + 2 Cups Water

FILLING:
200g Boneless Chicken Thighs
65g Ground Pork
6 Shiitake Mushrooms (soaked overnight)
40g (1/2 cup) Dried Shrimp (soaked 1 hour)
70g (3/4 cup) Bamboo
3 Large Hard Boiled Eggs
1 Chinese Pork Sausage

MARINADE FOR FILLING:
2 Teaspoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Chinese Cooking Wine
1 Tablespoon Oyster Sauce
1 Teaspoon Ground White Pepper

SAUCE:
1 1/4 Cup Mushroom Water Mixed with Dried Shrimp Water
2 Tablespoon Light Soy Sauce
2 Tablespoon Oyster Sauce
1 Tablespoon Chinese Cooking Wine
2 Teaspoon Dark Soy Sauce
1 Teaspoon Chinese 5 Spice Powder
1/2 Teaspoon MSG
1 Tablespoon Cornstarch + 1 Tablespoon Water (slurry)

Soak dried Shiitake mushrooms in 1 cup of water overnight. You want to infuse as much of that mushroom flavor in water, which will be the base sauce for filling.

Soak dried shrimp in one cup of water for 1 hour.

Take out 3 large pieces of lotus leaves. This recipe makes 5 -6 lo mai gai. You'll need to cut each leaf in half.

First, clean and rinse. Make sure they don't have big holes in it. Soak in water for at least 1 hour to get it flexible. Alternatively you can stick the leaves in simmering water for quicker results.

Wash 2 cups of sticky rice until water is clear. Sticky rice is also packaged as glutinous rice and sweet rice.

Rinse, drain the water. Then add 2 cups of water and let soak for 1 hour. After 1 hour drop in Chinese sausage (skin off) inside the rice cooker and cook it. The Chinese sausage will flavor the rice as it cooks. So get a good quality lop cheung.

Squeeze out as much water as your can from shiitake mushroom into same bowl. Do not throw the water away. Slice mushrooms thin and set aside.

Rough chop dried shrimp, keep water as well and set aside. Slice bamboo into bite sized strips, set aside.

Cut the chicken thighs into 2 inch strips, set aside.

The Marinade
​Add all the filling ingredients into a mixing bowl and add marinade. Stir until thoroughly combined, cover with plastic wrap and refrigerate for 30 minutes.

After 30 minutes take out the marinaded chicken mix and let sit on countertop for 10 minutes to get to room temperature.

Cooking the Filling & Making the Sauce
Add 2 tablespoons of oil to a pan set on medium heat. When pan is hot add the chicken mix and cook for 3 to 4 minutes or just right until the chicken looks almost cooked.

Add the mushroom and shrimp water followed by sauce ingredients. Mix thoroughly. Turn the fire down to low heat.

When sauce starts to simmer and boil add slurry and mix a couple of minutes as the sauce will start to thicken. Turn off heat and taste the sauce. Adjust to your taste accordingly. Then strain, keeping the sauce on the side.

Get out the cooked sticky rice, pluck out the Chinese sausage and cut it into 6 pieces. Cut the hard boiled eggs in half while you're at it.

Mix sticky rice careful not to break grains of rice too much. Add 1/2 cup sauce into the rice and mix. All of the rice doesn't have to be smothered with sauce. Taste rice, if you want more flavor add more. But I typically don't want sauce to compete with the tea like flavor lotus leaf will impart to the sticky rice.

Take one leaf, snip off the base of the stem. Then slice lotus leaf in half. Wipe the topside dry and brush some sesame oil on the area you'll put your sticky rice and filling on.

Make a rectangular base, add generous amount of filling. Place the boiled egg on corner and don't cover it with sticky rice. The egg should have contact with lotus leaf so it'll flavor the egg nicely.

Place portion of stick rice on top. It does not have to cover the entire top and all the filling.

Then just roll it like you're rolling up burrito. Steam for 1 hour on high heat. This will give your sticky rice a nice infused flavor of tea from the lotus leaf.

Cool down for at least 15 minutes before digging in. It may feel like an eternity but trust me, you want the flavors to mingle and mellow.

►If you'd like to support this channel please visit: https://www.buymeacoffee.com/wallycooks

----------------------------------------
Website: https://www.wallycookseverything.com/
Facebook:   / wallycookseverything  
Instagram:   / wallycookseverything