If you like dim sum, you’ve probably had Lo Mai Gai, which is glutenous rice, chicken, mushrooms, and Chinese sausage wrapped in a lotus leaf and steamed. This recipe for the filling is easily accomplished in a few minutes if you have a pressure cooker and can find Chinese sausage at an Asian market.
Recipe from Two Sleevers.
- 1/2 cup dried shiitake mushrooms, fresh shiitake mushrooms, or other variety of dried mushrooms
- 1 cup glutinous rice
- 3 links Chinese sausage (Lap Xuong) chopped
- 2 cups water or chicken broth
- 1 Tbs. soy sauce
- 2 tsp. oyster sauce
- 1 Tbs. sesame oil
- 1 tsp. kosher salt
Soak the dried mushrooms in hot water while you get your other ingredients ready.
All other ingredients to the pressure cooker. Add mushrooms and stir.
Cook on high pressure for 10 minutes; allow pressure to release naturally for 10 minutes. Then release all remaining pressure.
Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.