CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Chinese sticky rice in lotus leaf (Lo Mai Gai)

This dish can be made in a gigantic bamboo basket with sticky rice wrapped in lotus leaves with a whole braised chicken on top.



  • 1 bamboo steamer with lid
  • 2 tablespoons cooking oil
  • 4 cups sticky rice or glutinous rice
  • 1lb Chinese bacon, lap yuk, small dice
  • 1lb Chinese lap cheong sausage, small dice
  • 3/4 cup dried scallop, rehydrated
  • 3/4 cup dried shrimp, rehydrated
  • 1.5 cup small dice shiitake, fresh or rehydrated dried ones
  • 4 pieces of hydrated lotus leaves (need to soak in cold water overnight)
  • 4 tablespoons dark soy sauce
  • 4 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons shaoxing cooking wine
  • 1 teaspoon five spice powder
  • 1 teaspoon white pepper, ground
  • 1 prepared and cooked whole chicken


  1. Soak the sticky rice overnight.
  2. Bring a large pan or wok over high heat, add two tablespoons oil and add all the lap yuk and lap Cheong and sauté until they’re caramelizing, then add the dried shrimp, scallop, and small dice shiitake mushrooms. sauté until most of the moisture has evaporated. Remove from the heat and set aside. 
  3. Line the steamer with soaked lotus leaves. in a large mixing bowl mix the rice, the liquids, and the sauteed mix until well mixed. 
  4. Place the rice mixture onto the leaves and pack the rice down.
  5. Cut the whole soy sauce chicken into two halves and cover the rice with the two-halved soy sauce chicken.
  6. Sprinkle the scallions all over the sides and place a steamer lid over the steamer.
  7. Steam for 15 to 20 minutes until the rice is cooked with a slight chew. Serve and enjoy! 

You might like

View All Recipes
One Pot Tomato Orzo One Pot Tomato Orzo
Ricotta Gnudi with Brown Butter Tomatoes Ricotta Gnudi with Brown Butter Tomatoes
Greek Tacos Greek Tacos
Charlie Barely Meatballs Charlie Barely Meatballs
Saka Saka Saka Saka
Fish Meuniere Fish Meuniere