Friday, January 9, 2015

Wrapless Lo Mai Gai

Wrapless Lo Mai GaiThis is by far one of my favourite things to eat at dim sums. The only pitfall is that it's really filling so then you can't have as much of the other yummy stuff at dim sums. That being said, I usually don't order it or I'll order it and then not eat it so I can save it to go. Teehee.

You can wrap it in parchment paper (if you don't have the lotus leaves) and then steam it for 15 minutes in a steam basket to make a more traditional Lo Mai Gai. But I didn't care for any of it so I just topped the sticky rice with the filling in this "wrapless" Lo Mai Gai. ;)

Note: If using a pot to cook the rice, then soak rice in water overnight and add enough water so that it's 1 part rice and 1.5 part liquid. Add seasonings. Bring to a boil and then simmer for 20 minutes, covered. Turn off heat and let stand for 10-15 minutes before stirring/serving.

Wrapless Lo Mai Gai
(serves 4)

  • 3 "cups" uncooked sweet/glutinous rice
  • 4 chicken skinless boneless chicken thighs, cubed
  • 5-7 Shiitake mushrooms, rehydrated & sliced/diced, steeping liquid reserved 
  • 2 lap cheong (Chinese sausage), thinly sliced
  • 1/2 tsp five-spice
  • 1 Tbsp ginger, grated
  • 2 garlic cloves, minced
  • 1 Tbsp sugar
  • 2 Tbsps yellow wine/shaoxing wine
  • 1/4 cup soy sauce, divided
  • 2 tsps cornstarch, divided
  • 2 Tbsps sesame oil, divided
  • Water

  1. In a medium bowl, mix together five-spice, ginger, garlic, sugar, wine, 2 tablespoons of soy sauce, 1 teaspoon of cornstarch and 1 tablespoon of sesame oil with the chicken thighs. Marinate for 30 minutes on the counter.
  2. Rinse out the rice and add the reserved mushroom steeping liquid and enough water to meet the 3 cups line. Add in a tablespoon of sesame oil and 2 tablespoons of soy sauce. Cook sweet rice in the Instant Pot using the rice option. 
  3. In a large skillet or wok over medium high heat, toss in the lap cheong slices until they become bright red and the oil comes out. Make a large well in the middle and add the marinated chicken thighs and mushrooms. Cook until chicken is cooked through, stirring frequently.
  4. Meanwhile, make a slurry out of the remaining teaspoon of cornstarch and 1/2 cup of water. Add to the wok or skillet, scraping up any brown bits. Cook until the sauce thickens. Turn off heat.
  5. Scoop rice into 4 bowls and top with skillet mixture, drizzling extra sauce over the rice.
  6. Serve hot with soup and steamed veggies.