GAI LO RECIPES

Steps:

• Soak the lotus leaves in warm water for 2 hours. Cut into quarters and set aside.
• Wash the rice three times, transfer to the rice cooker with water and cook. When the rice is cooked, loosen the rice by running chopsticks through it.
• Boil the salted eggs for 2 minutes, transfer them into a bowl of cold water.
• To remove the bone from the drumstick and cut the meat into bite-size cubes, transfer to a bowl, and add cornstarch and water.
• Rehydrate the dried shiitake mushrooms in warm water for 10-15 minutes. Save the water for later!
• Heat up the wok and oil. Cook the chicken for 30 seconds with the heat off, and then set the stove back to high heat.
• Add oyster sauce, light soy sauce, tamari, chicken bouillon, sugar, and salt.
• Peel the eggs and let them completely cool before gently peeling the egg whites off to expose the egg yolks.
• Combine the juice from soaking the shiitake mushrooms with water, oyster sauce, light soya sauce, and oil.
• Place two quarters of lotus leaves one on top of the other having the wider parts of the leaves overlapping each other and the narrow ends are at 12 o'clock and at 6 o'clock. Sandwich the fillings between two small portions of rice and shape into a rectangle.
• Place the lo mai gai seam down onto the steamer's tray. Arrange them into a single layer. Once the water is boiling, steam for 20 minutes.

Steps:

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.