Lo Mai Gai (Glutinous Rice Chicken)
Lo mai gai (糯米鸡) is Cantonese for “steamed glutinous (sticky) rice with chicken”. This is a popular dim sum dish served during yum cha hours, where the sticky rice with chicken is wrapped and steamed in lotus leaf parcels.
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This one which is served in a disposable aluminium bowl is the everyday takeaway version found everywhere – from coffee shops, supermarkets to petrol kiosks.
I have never really liked the takeaway version, because it tastes quite “cheap” (processed taste, inferior chicken cut) to me. Until I made my very own. Although this is a simplified recipe using many short-cuts (rice cooker to cook the glutinous rice, no stir-frying of the raw ingredients), the taste is much better than the mass-produced ones. I think it is due to the fact that real ingredients are used – for example, boneless chicken thigh cut. If you are a fan of lo mai gai, you have to try to make this yourself at home.
I bought these disposable glutinous rice foil cases from a random provision shop. They measure 11 cm in diameter. You can also use shallow bowls or ramekins. Grease each bowl or ramekin with melted butter.
Add some chicken, sausage and mushrooms in each bowl.
Add cooked glutinous rice.
Pack the rice tightly and flatten out the top using the back of a spoon.
If there are leftover sauce from marinating the chicken, pour them on the rice.
Seal each bowl with foil before steaming.