Gluten Free Lo Mai Gai 糯米鸡 (Step by Step)
Author: 
Serves: makes 8 Generous Portions (ours is bigger than most recipes)
 
Ingredients
  • 4 whole lotus leaves
  • 4 cups Glutinous Rice
  • 2⅔ cup GF Chicken Broth
  • Filling:
  • 2 Chinese Sausage (lap b) or for GF Option: 1 cup Honey Ham, Pancetta
  • 5 shiitake mushrooms, rehydrated
  • 1 lb chicken breast (450g)
  • 1 tbsp garlic, minced
  • 3 tbsp GF Oyster Sauce
  • Chicken Marinade:
  • 1 tbsp GF Soy sauce
  • 1 tbsp grated ginger
  • 2 tsp potato starch/cornstarch
  • 1 tsp baking soda
  • Dash of White Pepper
Instructions
  1. Rice: Wash the rice thoroughly in water, rinsing 4-5 times until water is clear. Add rice and chicken broth to the rice cooker and cook accordingly. Once done, allow the rice to steam for another 15 minutes to allow the residual heat to cook the rice.
  2. Whilst rice is cooking:
  3. Filling: Soak the shiitake mushrooms in hot water to rehydrate for 30-45 minutes.
  4. Cut chicken into bite sized pieces. Mix in the marinade and set aside for 30 minutes.
  5. Once the mushrooms are soft, cut the mushrooms and lap cheong into small pieces, roughly the same size as the chicken.
  6. Heat up a non-stick pan, add garlic, lap cheong, mushrooms and marinated chicken. Stir fry till the chicken is no longer pink. Season with oyster sauce.
  7. Lotus Leaves: Bring a large pot of water to boil. Add in one whole lotus leaf (they come folded in half). Allow it to cook in the water for 3 minutes. Take and drain in a colander. Repeat this process for the other 3.
  8. Once it is cool enough to handle, use a pair of scissors to cut the lotus in half along the folded line. Set aside until ready to use.
  9. SEE BELOW FOR HOW TO WRAP!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/02/21/gluten-free-lo-mai-gai-%e7%b3%af%e7%b1%b3%e9%b8%a1-step-by-step/