Simple recipe
1) Glutinous rice - 200gm
2) Chicken -10-15 medium cubes - can use chicken breast or chicken thigh
3) Mushroom - 5-8 small pieces
4) Marinate for chicken - soy sauce, dark soy sauce, ginger juice, oyster sauce, salt, pepper, sugar, sesame oil.
6) Seasoning for rice - 2 tbsp oil or lard, soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, pepper.
5) Optional - Chinese sausage or Char siu- though I did not have it available when I was making this.
Simple steps -
Simple steps -
1) Wash rice and soak overnight. Next day, steam rice for 30 mins. Remove and leave aside.
2) Marinate chicken for at least 1 hr. Overnight preferred.
Firstly, stir fry mushroom with some garlic and oil. Then add the marinate chicken and stir fry for a few minutes. No need to fully cook the chicken. Add a bit of water to fully integrate all the ingredients.
3) Arrr...the seasoning for the rice is very important. For the best taste, it is recommended to use some lard. So if you happen to have some pork/chicken lard, you can add to the overall mixture - soy sauce, oyster sauce, dark sauce sauce, salt, pepper, sesame oil, five spice powder and 2 cup of water. Mix well.
4) Mix the seasoning well with the rice.
5) Now for the preparation - Prepare 6 bowls - I just use my Chinese rice bowls. Grease it with some oil and then put in 2 pcs of Chicken and 1-2 pcs of mushroom. Then top the rice into each bowl.
6) Steam for another 30-40 mins till ready.
Voila! Ready to eat! Soooo yummy!
3) Arrr...the seasoning for the rice is very important. For the best taste, it is recommended to use some lard. So if you happen to have some pork/chicken lard, you can add to the overall mixture - soy sauce, oyster sauce, dark sauce sauce, salt, pepper, sesame oil, five spice powder and 2 cup of water. Mix well.
4) Mix the seasoning well with the rice.
5) Now for the preparation - Prepare 6 bowls - I just use my Chinese rice bowls. Grease it with some oil and then put in 2 pcs of Chicken and 1-2 pcs of mushroom. Then top the rice into each bowl.
6) Steam for another 30-40 mins till ready.
Voila! Ready to eat! Soooo yummy!
Ingredients:
1 kg glutinuous rice (soaked overnight)
500g chicken - chopped into pieces (I used boneless chicken thigh)
200g Chinese sausages - sliced
300g dried shitake mushroom (soaked overnight)
1 kg glutinuous rice (soaked overnight)
500g chicken - chopped into pieces (I used boneless chicken thigh)
200g Chinese sausages - sliced
300g dried shitake mushroom (soaked overnight)
Sliced chinese sausages
To marinade Chicken:
3 tbsp oyster sauce
2 tbsp chinese wine
2 tbsp ginger juice
1 tbsp dark soya sauce
2 tbsp light soya sauce
2 tsp salt
1 tbsp sesame oil
Dash of white pepper
2 tbsp chinese wine
2 tbsp ginger juice
1 tbsp dark soya sauce
2 tbsp light soya sauce
2 tsp salt
1 tbsp sesame oil
Dash of white pepper
Marinate chicken pieces for at least 3 hours before use
Sauce for the Glutinuous Rice:
3 bowls of boiled water (I used the regular Chinese rice bowls)
3 tbsp oyster sauce
3 tsp salt
2 tbsp dark soya sauce
2 tbsp light soya sauce
2 tbsp sugar
1 tbsp sesame oil
Dash of white pepper
3 tbsp oyster sauce
3 tsp salt
2 tbsp dark soya sauce
2 tbsp light soya sauce
2 tbsp sugar
1 tbsp sesame oil
Dash of white pepper
1 tbsp chopped garlic
2 tbsp oil
Method:
Steam the soaked glutinuous rice for 30 minutes. Loosen the steamed rice and leave aside.
Stir fry the mushroom and chicken in some oil in a pan/wok for 1 minute. Chicken should be just half-cooked. Dish out.
Heat up the 2 tbsp oil in pan/wok, fry the chopped garlic and sliced shallots. Then pour in all the ingredients for the Sauce, mix well. Pour this sauce into the loosened steamed rice and mix well.
Brush the sides of bowls (I used Chinese rice bowls) before arranging the sliced Chinese sausage, mushroom and chicken and then topping up with the glutinuous rice.
Steam the bowls of Loh Mai Kai for 40 minutes and then ENJOY!
*If you use the regular Chinese rice bowls like I did, 1 kg of rice will make about 18 Loh Mai Kai.
