Making Lor Mai Gai (Glutinous rice lotus leaves parcel)

Today, going to a friend's 'bring a dish' party.... so after a week not making anything, i found something new to learn to make, and also abit different from other friends dish, as there are people have volunteered to make chicken wings, spare ribs. And believe me.... after last friday bun bake-athon, i dont want to make one as yet. 

So thinking long and hard and made a decision on Tuesday that i will make Lor Mai Gai  - Glutious rice lotus leave parcel. 



I had 2 recipe books on this, so at the end i've adapted it to mine own.  Told my parents that i will be making it, so Friday after work, me & my mum went to Wing Yip Chinese Supermarket to get the very important ingredients - Glutinous rice & Lotus Leaves.

Once i had dinner with my parents and got home, i quickly emptied the glutinous rice into big bowls and soak it in cold water.... and left it soak overnight whilst i go and enjoy tv then sleep hehe.



Saturday morning, woke up.... i drained the already soaked 12hrs rice, then put it in bowls/container that will fit in the steamer, as i left it to steam for 30mins. As i was making loads for a party, i had 2 steamers bubbling away.



Whilst the rice is steaming away moved on to the filling: Chicken thigh meat, a packet of peeled prawns, pre-soaked hot water dry chinese mushroom (shittake), ginger, spring onion and chinese cured sausage. 
Everything apart from the prawns, was carefully sliced finely or fine chopped.
Once that is done, i marinated the chicken &prawns with the usual essential: sugar, salt, white pepper, light soy, oyster sauce, sesame oil, veg oil, little shiaohsing wine, and cornflour, give it a good mix, then i put in the fridge for 20mins. 



Once the rice finish steaming, i heated the wok, then add the rice and gave it a good stir with a little salt & veg oil.
Then put it in a bowl and set aside to cool.



By the time the rice is stir-fried and left to cool... its time to cook the filling.... heat up the wok with a little veg oil, when the oil is start to bubble, stirfry the chicken/prawn, chinese mushroom, give it a good stir, then when when the meat looked cooked (chicken from to pink to white) i add a little water.... and wait till it form a thick paste and serve in a bowl, then set aside to cool.



Then its time to prepare the lotus leaves.  Trim the corner  and divide it into 2, once you got a pile soak the leaves in hot water for 15mins to get it soft.  To not waste water... i reuse the water in the steamer. Once that done.... put aside ready to be use later.



Now with all the time used to prepare the essentials.... it was time to do the wrapping and to the final result.
But the wrapping is the easiest step.... like my dad call it.... its chinese sushi.



Anyway, here the pictures of the wrapping:





Once all the lotus leave parcel all wrapped its the final stage - steaming for another 25mins.


Tada... ready to take the lor mai gai to the party.