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Sunday, April 1, 2012

Lo Mai Kai (Steamed Glutinous Chicken Rice)

These are traditionally wrapped in lotus leaves but later they were packed into aluminum bowls as takeaways.I love this dish a lot as it has all my favorite ingredients.Eating it with my favorite chilli sauce is simply heavenly.I learnt to make it after I saw someone sharing the recipe at FB,I made some mild changes though.

  • 3-4 Pax (depending on bowl size)

You will need:

(A)For the ingredients
1 big chicken drumstick(deboned and sliced into smaller pieces)
6 shitake mushrooms(cut into halves)
1 chinese sausage(sliced into multiple pieces,thickness according to preference)
1 tablespoon oyster sauce
1 tablespoon ginger juice
1/2 tablespoon dark soya sauce
1/2 tablespoon sesame oil
1/2 tablespoon sugar
1/2 tablespoon rice wine
1/2 tablespoon corn flour
1/2 tablespoon pepper

(B)For the rice
300g glutinous rice(soaked at least 6 hours and drained)
1 tablespoon oyster sauce
1 tablespoon dark soya sauce
2 tablespoon oil
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon rice wine

The Preparation:
  • Mix all ingredients in (A) and leave aside for an hour.
  • Mix all ingredients in (B) except rice and leave aside.

The Cooking:
  1. Steam the drained rice for 20-25 minutes.
  2. Add the mixed (B) into the rice and mix well,set aside.
  3. Arrange the chicken,mushroom and sausage in the aluminium bowls.
  4. Top with the rice at Step A,pressing the rice down slightly as you fill.
  5. Cover the bowls with aluminium foil and steam for 30 minutes.
  6. Serve hot.

  • You can use 2 small drumsticks if u can't find big ones.
  • Chinese mushrooms can be used as well.
  • Use light soya sauce for (B) if you prefer your rice to look less dark.
  • Once every 5 minutes,sprinkle water onto the rice while steaming(Step 1)so that the rice will remain moist,not dry. 

Original recipe from:Neo LH

~Indulge in what we make at DeQueenKitchen~

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