Lo Ma Gai
Below starts the Theory of this Dim Sum.
Preface:
Although I see lo ma gai as chicken in sticky rice, a more traditional recipe would use pork shoulder cubes. Chicken has replaced the pork and the dish seems to have developed it's name that way. I've included a traditional recipe.
I can eat one or two of these and that's lunch, folks. Even for dinner that's sufficient.
The Lotus Leaves used for this recipe measure about 16 x 18 inches. Two buns per leaf is the maximum that these huge leaves yield. How any restaurant can make a profit on selling lo ma gai is a mystery to me. Also, the amount of work needed would make the cost prohibitive in a home kitchen. Only the love of food makes this effort worthwhile.
End of Preface
Ingredient List
6 lotus leaves, cut in half, soaked in water overnight, cut in half
3 cups glutinous rice, uncooked
5 Chinese dried Shitake mushrooms, whole
6 ozs boneless skinless chicken breast (sort-of optional)
6 ozs. pork shoulder, cubed
2 Lap Cheong
5 tablespoons dried shrimp, (optional)
3 duck eggs, hard boiled, optional
1/4 teaspoon salt
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons peanut oil, for stir-frying
1/4 teaspoon sesame oil
fresh ground black pepper, to taste
Directions
Cut the lotus leaves in half. The soaked and softened lotus leaves are rolled up and at the stem end 1 to 2 inches are cut away. The length depends on the stiffness of the ribs. Do this by feel. Soften the leaves in boiling water 15 minutes prior to use. Use tongs to protect the hands.
Cook the rice. When done, spread it on a baking sheet or clean surface to come to room temperature. It is easier to work warm rice.
Soak the Shitake mushrooms for 30 minutes. Squeeze between the fingers the excess water, back to the bowl. Cut away the tough stem. Cut them into the same size as the chicken and sausage cubes.
Soak the optional shrimp in the mushroom water, 20 minutes. Remove any shells you feel.
Prepare the pork and chicken, by cutting it into 3⁄8 inch cubes. Do the same to the sausage and mushrooms. The mushroom cubes can be slightly larger, as they compress when squeezed. Cut the optional eggs in 3/8 inch cubes. Reserve all these ingredients in separate bowls.
In a wok, heat 1 tablespoon of peanut oil over medium heat. When hot, chow the shrimp until the initial water evaporates, one to two minutes. Next add the cubed pork and chicken. Add 1/2 teaspoon of salt. Chow another minute and add the cubed mushrooms. After the mushrooms are warmed up, drizzle one teaspoon of sesame oil over the wok. Stir to incorporate. Next add the cubed sausage. Pour over one teaspoon of dark soy sauce.
Mix the cornstarch and water. When a slurry, add to the wok. Chow to coat the ingredients, and remove the heat, and put the ingredients in a bowl to allow to cool.
On a clean surface, put the softened leaf and spread a rice bowl of cooked rice onto the leaf. Next put two to three tablespoons of pork-mushroom-mix onto the rice. Put the chopped duck eggs on top of this.
Wrap the lo ma gai like a burrito, using the lotus leaf. Put the wrapped leaves into a bowl, setup the wok for steaming and steam the stuffed leaves 15 minutes. The lotus fragrance should waft through the kitchen. They will stay hot about 20 minutes after steaming. The restaurant I buy these from, keeps them in a cafeteria style steam table, dry, all day. But they are professional wrappers, and I but a poor amateur. You are cautioned about keeping them.
Serve 1-2 per person.