Breakfast · Chinese · Medium

Lo Mai Gai (Steamed sticky rice with chicken)

If you ever had Dim Sum, you must have had this delicious and hearty Lo Mai Gai (steamed sticky rice with chicken). It is made of glutinous rice, braised chicken, shiitake mushroom, Chinese sausage (Lap Cheong) and sometimes boiled egg. It is very common in places like Hong Kong, Malaysia, Singapore, etc, especially in the food court or places for Dim Sum. However, Hong Kong-style Lo Mai Gai is cooked with lotus leaf while Lo Mai Gai in Malaysia and Singapore is a cook in a stainless steel cup😂, but the taste is still amazing.

Photo of putting mushroom, chinese sausage and chicken into aluminium cup when making Lo Mai Gai
Putting mushroom, chinese sausage and chicken into aluminium cup before the glutinous rice

Although I have made a lot of Sticky Rice Dumpling and Alkaline Dumpling, I still left a lot of glutinous rice. I keep thinking of what can I do with them. Until when I’m having Dim Sum yesterday, this delightful dish came across me. Without much thinking, I grab some Chinese sausage (Lap Cheong), chicken thigh, mushroom and etc. I can’t manage to find stainless steel cups, so I bought some aluminium cup from the bakery shop.

A bamboo steamer that has 7 Lo Mai Gai in it
Steam the Lo Mai Gai using a bamboon steamer

It is not difficult to make the Lo Mai Gai, although you may need to prepare a lot of sauce, you will reward with the tasty breakfast or brunch.

Photo of Lo Mai Gai with spring onions

Lo Mai Gai (Steamed Glutinous Rice with Chicken)

Lo Mai Gai is a famous dim sum dishes among Chinese community. The ingredients are glutinous rice, chicken, chinese sausage and mushroom.
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Course: Breakfast, Snack
Cuisine: Chinese
Keyword: Dim sum, Lo Mai Gai, Steamed Glutinous Rice
Difficulty: Medium
Servings: 6
Calories: 250kcal


  • 250 gram glutinous rice
  • 1 chicken thigh
  • 1 chinese sausage
  • 6 dried shittake mushroom
  • 2 red onion
  • 6 garlic

Seasoning for chicken thigh

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp thick soy sauce
  • 2 tbsp cooking wine
  • 1 tbsp sesame oil
  • 1 tbsp corn starch
  • 1 tbsp sugar
  • Moderate pepper
  • Moderate salt

Seasoning for glutinous rice

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp thick soy sauce
  • Moderate sesame oil


  • Rinse and soak the glutinous rice overnight.
  • Rinse and soak the dried shiitake mushroom until soften.
  • Mince the garlics and red onions.
  • Cut the chicken thigh into 6 pieces and season for 30 minutes.
  • Remove the skin of chinese sausage and slice it.
  • Stir fry the chinese sausage.
  • Stir fry the chicken with half of the minced garlics and onions. Do not need to fully cook the chicken.
  • Stir fry the glutinous rice with the remaining minced garlics and onions. Season and stir well.
  • Put the cooked ingredients in the aluminium cup and top with the glutinous rice.
  • Steam for 45 minutes to 1 hour.



Calories: 250kcal
Tried this recipe?Let us know how it was!

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