Steamed Glutinous Rice with Chicken (Loh Mai Kai)

Wash and cut boneless chicken breasts or thighs into bite size pieces.

For chicken marinade, mix cooking oil, sesame oil, light soya sauce, oyster sauce, pepper, rice wine, ginger juice and corn flour.

Pour marinade over the chicken pieces and mix thoroughly. Add chopped garlic and mix well. Set aside for at least 2 hours in the fridge.

Wash and soak glutinous rice for at 2 hours. Drain rice into a suitable colander for steaming. Steam for 30 minutes. Remove steamer cover and fluff up rice.

Sprinkle a few spoons of water onto the rice to ensure thorough cooking. Steam again for another 30 minutes.

For rice marinade, mix cooking oil, sesame oil, light soya sauce, oyster sauce, salt, pepper and sugar.

Add rice marinade to cooked rice and mix thoroughly

Wash and soak dried shiitake mushrooms in hot water for 1 hour. Remove stems from soaked mushrooms and cut into slices. Do not throw away mushroom water.

Boil mushrooms (until soft) with light soya sauce, sugar and garlic in the mushroom water.

Mix marinated chicken with mushrooms.

Arrange a layer of marinated chicken and mushroom in 3 round pans.

Spoon the steamed rice over the layer of chicken and mushroom. Spread out rice evenly and lightly press it flat. Steam each pan for 30 minutes at high heat.

Scoop desired portion from tray and serve with garnishing and chilli sauce.