Comments on: Lo Mai Gai (Dim Sum Sticky Rice Chicken)

By: Wei Guo

Wei Guo — Tue, 14 Jan 2025 06:10:16 +0000

In reply to Jean. Hi Jean! The rice is partially cooked with other ingredients before being wrapped by lotus leaves. The cooking steps are explained in detail in the post above. Happy cooking!

By: Jean

Jean — Mon, 13 Jan 2025 23:13:43 +0000

I just have a question which I posted a few days ago and don’t see. Do you cook the rice after soaking it? Ot does it just cook in the lotus leaves? Thanks for your recipe. I have made sticky rice several times but I would like to get the rice just right. Sometimes it is too mushy in the bottom of the pot.

By: Wei Guo

Wei Guo — Tue, 06 Feb 2024 05:54:40 +0000

In reply to Doris. In my recipes, cups always refer to standard US measuring cups.Happy cooking!

By: Doris

Doris — Tue, 06 Feb 2024 01:09:52 +0000

Can you please clarify if cup to measure rice is chinese rice cup or western measuring cup? Thanks

By: Wei Guo

Wei Guo — Thu, 04 Jan 2024 06:11:01 +0000

In reply to Thai T. That's wonderful to hear!

By: Thai T

Thai T — Thu, 04 Jan 2024 05:07:07 +0000

I had this dish at a local dum sum place one weekend and it was good. I figured I would try to make this myself. I’ve already done a Vietnamese version of salty sticky rice but I was pining for the Chinese version. Followed the recipe as close as I could. Started soaking the glutinous rice and mushrooms in the morning and waited until afternoon to start prepping the rest of the ingredients. Didn’t have any lotus leaves on hand but was readily accessible at a local supermarket. The wrapping could’ve looked nicer but what the heck, it had a rustic look to it. Came out really good. Seasoning was spot on. It was still steaming when I unwrapped it. Really enjoyed it! Thank you, Wei.