Sticky Rice with Chinese Preserved Sausage & BBQ Pork in Lotus Leaf

Traditionally in dim sum, this is made with chicken, shiitake mushroom, salted duck yolk, and Chinese preserved sausage. This is one of my favorite things to order during dim sum. Who knew it was so easy to make? There’s a lot of waiting around but it’s not too bad.

You can buy all of these ingredients (except for the BBQ pork) and the bamboo steaming equipment at all large Asian supermarkets. Austinites, you can find everything (except for the BBQ pork) at MT Supermarket. You can buy BBQ pork, $6.99/lb, at First Chinese BBQ or make it yourself.

[100% organic except for sausage and BBQ pork]

  • 1½ cups glutinous rice
  • 2 dried lotus leaves
  • 4 large shiitake mushrooms, sliced
  • 4 Chinese preserved sweet sausage, sliced 1/8 inch
  • ½ cup BBQ pork, finely chopped
  • 4 scallions, finely chopped
  • 1 tsp canola oil
  • 2 tsp soy sauce
  • 2 tsp Shaoxing/Chinese rice wine
  • ½ tsp brown sugar
  • Canola oil spray
  • Water

Carefully cut the center stem off and the outer torn rim off each leaf. Then cut in half and soak in hot water for an hour. Wash the rice three times or until water is almost clear. Soak the rice in your rice cooker for 2 hours before cooking it. Set your rice cooker to normal or if you have a sticky rice setting, set it to that. Season your rice too.

Turn your stove on high heat, get a wok and heat up the oil. Quickly add the sausage, stir for 30 seconds, and add the scallions and mushrooms. Stir for 10 seconds, add the soy sauce, rice wine, and brown sugar, and a little bit of water. Cook for 2 minutes, then add the BBQ pork. Cook for another 30 seconds or so and remove from heat.

Carefully wring out the water from the leaves and open them on a flat surface. Spray oil in the center. Layer a flat rectangle of rice onto the leaf. Place ¼-⅓ cup of filling over the rice, then add another layer of rice over the filling. Wrap the rice into a packet and place facing down on the bamboo steamer. Steam for 30 minutes and serve hot.

Lo Mai Gai (糯米鸡)


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