This recipe is the authentic Lo Mai Gai (Steamed sticky rice with chicken) famous in Malaysia and Singapore.
Course: Dim Sum
Cuisine: Chinese
Keyword: lo mai gai, steam glutinous rice
Calories: 1490 kcal
Ingredients
To marinate the chicken
- 1 boneless chicken thigh (about 300g) cut into 12 pieces
- 6 pieces Chinese dried mushrooms halved
- 1 Chinese sausage Lap Cheong, cut into thin slices
- 1 tablespoon sesame oil
- 1 tablespoon Chinese rice wine
- 1.5 tablespoons light soy sauce
- 1 teaspoons cornflour
- 2 tablespoons oyster sauce
- 1 piece ginger about 3 cm length
- 1/4 teaspoon ground white pepper
- 150 ml water
To prepare the sticky rice
- 2 tablespoons vegetable oil
- 2 1/4 cups sticky rice about 300g
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallot
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon Chinese five-spice powder
- 300 ml chicken stock
- 6 small stainless steel bowl
Instructions
Marinate the chicken and mushroom
- Cut the deboned chicken into 12 pieces. Two pieces of chicken will be used for each Lo Mai Gai.
- Soak the Chinese mushroom in water for two hours or until they become soft. Cut the mushroom into halves, or quarter them for the larger mushrooms
- Finely chop the ginger and extract the juice for marinating the chicken.
- Mix all the items in Ingredients A, and marinate for at least one hour or overnight if time is allowable.
Prepare the sausage
- Soak one Chinese sausage in hot water for ten minutes. When you see the casing of the sausage puff up, remove the sausage from the water and discard the casing. Cut the sausage at a diagonal into 15 slices. Three slices will be used for each Lo Mai Gai.
- Pan-fried the sausage slice over low heat for about two minutes or until slightly brown. Remove the sausage and leave the oil rendered from the sausage in the pan. Set aside.
Prepare the rice
- Cleaned and soak the sticky rice for at least four hours or overnight.
- Heat up the vegetable oil over medium heat. Saute the chopped shallots until translucent.
- Add the garlic and saute until aromatic.
- Add the rice and stir-fry it slowly.
- Add the remain ingredients in "To prepare the sticky rice" section.
- Add half a cup of water and stir fry slowly until it is nearly dry and become difficult to continue stir-frying.
- Add the remaining half cup of water. Turn off the heat. Stir and mix well.
- Transfer the rice to a steaming tray. Steam over medium heat for half an hour, covered.
Pan-fried the chicken and mushrooms
- Add the marinated chicken and mushroom into the pan with the sausage oil.
- Pan-fried the chicken on both sides until it is slightly brown.Add half a cup of water and cook for another ten minutes or until the gravy thickens.
Filling up the stainless steel bowls
- Pace two pieces of the mushroom and two piece of chicken and three slices of Chinese sausages at the bottles of the bowls.
- Divide the rice into six portions. Place each portion on top of the mushrooms, chicken, and sausages.
- Fill the bowl with rice and press it firmly with a spatula. Drizzle the remaining gravy in the pan onto the rice.
- Cover each bowl with aluminum foil.
- Steam for fifteen minutes over medium heat, covered. Invert the cooked Lo Mai Gai onto a plate. Serve.
