Servings: 4 servings
Calories: 286kcal
Ingredients
- 3 cups cauliflower rice
- 200 g boneless chicken thigh diced small
- 2 links Chinese sausage or a keto-friendly cured sausage, sliced
- 4 dried shiitake mushrooms rehydrated and diced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce or keto-friendly substitute
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 4 dried lotus leaves soaked until pliable (or parchment paper as a substitute)
Instructions
- Heat a wok over medium-high heat and stir-fry the chicken until just cooked, about 4 minutes. Set aside.
- In the same wok, stir-fry the sausage and shiitake for 2 minutes until fragrant.
- Add the cauliflower rice, soy sauce, oyster sauce, sesame oil, and wine. Stir-fry 3-4 minutes until the cauliflower rice softens slightly and absorbs the sauce.
- Return the chicken to the wok and toss to combine.
- Divide the mixture among the soaked lotus leaves, fold into secure parcels, and place seam-side down in a steamer.
- Steam over high heat for 20-25 minutes to let the flavors meld.
- Unwrap at the table for the full aroma of the lotus leaf.
Notes
Chef's Tip: Don't over-stir-fry the cauliflower rice before steaming - it will continue to soften in the parcel, and starting too soft leads to mush. Keto Swaps: cauliflower rice replaces the traditional sticky rice entirely, still taking on the same lotus-leaf fragrance during steaming.
Nutrition
Calories: 286kcal | Protein: 22g | Fat: 17g | Fiber: 2g
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About This Dish
Lo mai gai is a dim sum brunch staple — a fragrant rice parcel steamed inside lotus leaf so it soaks up the leaf’s aroma along with the chicken, sausage, and mushroom folded through it.
Cauliflower rice replaces the traditional sticky rice entirely, still taking on that same lotus-leaf fragrance during steaming.