Lo mai gai (糯米鸡, literally glutinous rice chicken) is a dim sum preparation of glutinous rice mixed with chicken, Chinese sausage (lap cheong), dried mushrooms, dried shrimp, and oyster sauce, wrapped in a dried lotus leaf and steamed until the rice is fully cooked and has absorbed both the flavours of its fillings and the distinctive fragrance of the lotus leaf. It is one of the most labour-intensive dim sum preparations and one of the most rewarding — the unwrapping of the lotus leaf at the table, releasing a cloud of fragrant steam, is one of dim sum's most sensory moments.
The glutinous rice: Soak raw glutinous rice for a minimum of 4 hours. Drain and steam over boiling water for 30 minutes until the grains are cooked but still slightly firm. Season while still warm with oyster sauce, light soy, sesame oil, and Shaoxing wine. The chicken filling: Marinate diced chicken thigh in soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch. Stir-fry briefly until 80% cooked. Combine with reconstituted dried shiitake mushrooms, lap cheong (diced), and dried shrimp. The lotus leaf: Soak dried lotus leaves in warm water 30 minutes. Cut each in half. Lay the leaf flat. Place a generous scoop of glutinous rice in the center. Make an indent. Fill with the chicken mixture. Cover with another scoop of rice. Fold the lotus leaf around the parcel and tie securely. Final steam: 30-45 minutes over boiling water.
Under-soaking the glutinous rice: Insufficient soaking time means the rice will not cook through in the final steam. Under-steaming the lo mai gai: 30 minutes minimum — ideally 45.
Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009); Ken Hom, Complete Chinese Cookbook (2011)