Lo Mai Gai (Lotus Leaf Wrap) Recipe

Gather the ingredients.

Prepare the lotus leaves by soaking them in hot water for 1 hour.

Cover the rice with water and let soak for 1 hour.

Pat the lotus leaves dry and drain the rice.

Next, steam the rice. Line a bamboo steamer with parchment paper and add the rice in an even layer. Fill a wok approximately to the halfway point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil. Put the steamer in the wok, cover the rice, and steam until tender, about 25 minutes. Remove the rice, cover, and keep warm while preparing the remainder of the ingredients.

Meanwhile, soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.

Squeeze out any excess water from the mushrooms, remove and discard any tough stems, if necessary, and finely chop.

Cut the chicken into 1/2-inch cubes.

Add the salt, 1 tablespoon rice wine, and 1 teaspoon cornstarch to a medium bowl and mix to combine. Add chicken pieces and marinate at room temperature for 20 minutes.

Remove the casings from the sausage, if desired. Finely slice or chop the sausages. Peel and chop the garlic.

In a small bowl, combine the remaining 1 tablespoon rice wine, light soy, and dark soy sauce. In a separate small bowl, dissolve the remaining 1 1/2 teaspoons cornstarch in 1 tablespoon water, then whisk into the rice wine-soy sauce mixture.

Heat a wok over medium-high heat, then add the vegetable oil. When the oil shimmers, add the garlic and stir-fry until aromatic, about 30 seconds. Add the chicken and stir-fry until opaque and mostly cooked through, about 3 minutes.

Add the sausages and the mushrooms. Stir-fry for 1 minute. Give the sauce mixture a quick stir, then add to the middle of the wok, stirring quickly until thickened. Season with pepper to taste. Continue to cook, mixing everything together until heated through, 1 to 2 minutes more. Remove from the heat, and stir in the sesame oil. Set aside to cool.

To make the wraps, separate the rice and the filling into 8 separate equal portions (1 portion for each wrap). Lay a lotus leaf in front of you, right side down on the work surface. With damp hands, gently flatten a one-half portion of rice into a round disk, about 3 1/2-inches wide. Place the rice in the center of the lotus leaf. Top the rice with one portion of the filling, shaping the rice with your hands to form a ring around the filling. Add the remaining one-half portion of rice to cover the filling.

Form a square parcel over the filling with the lotus leaf, making sure the filling is completely covered. Secure the package with kitchen twine. Repeat with the remaining rice, filling, and lotus leaves.

Steam the lotus leaf parcels in a covered bamboo steamer in a wok. Alternatively, use a vegetable steamer. Steam until the parcel is hot and the chicken finishes cooking, about 15 minutes.

To serve, remove and discard the twine. Unwrap the parcel, folding the lotus leaves down around the filling (do not eat leaves). Enjoy!