Loh Mai Kai

Hot from the steamer... Yumz....

Loh Mai Kai a.k.a Steamed Glutinous Rice with Chicken is usually eaten during breakfast. It is widely available in Chinese eatery shops especially restaurants selling Dim Sum. When I was small, Dad always 'tar pao' Loh Mai Kai from our hometown wet market as our breakfast. Therefore, it is definately a must have on my table every time I went to Dim Sum restaurant nowadays which explains why I am making this coz of the craving. Hehe...

I used to think it is very hard to prepare it but once I had tried making it, it is not as difficult as I thought it will be but now, the tricky part is to make it tasty and good. Taste wise is good but I think it is still not up to par yet to the ones selling in my fave Dim Sum shop. Room to improve further. The recipes that I had used was adapted from Kuali and I made some amendment to the original recipe.

Ingredients
250g glutinous rice
1 1/2 cups chicken stock
300g chicken meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced

Seasoning (A)
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp tapioca flour

Seasoning (B)
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder (I skipped this coz forget to buy)

Methods

1. Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
2. Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.
3. Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up.
4. Add cooked glutinous rice and seasoning (B). Stir fry well for five minutes.
5. Grease four medium-size rice bowls. Add mushroom slices, a few slices of Chinese sausages and seasoned chicken slices.
6. Fill up with glutinous rice and press down with a ladle. Cover the rice with chicken stock (just enough to cover the rice).
7. Steam for 30-40 minutes.
8. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chili sauce.