Steamed Glutinous Rice With Chicken (Loh Mai Kai) 糯米鸡
Steamed Glutinous Rice with Chicken or Loh Mai Kai is a must order dish in Dim Sum restaurants. The good news is, its super easy to make them at home too!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 200 g glutinous rice (soaked 6 hours / overnight)
- 4 dried mushrooms (soaked)
- 4 dried scallops (soaked)
- 200 g chicken meat (1 chicken thigh, deboned.)
- 1 tbsp garlic (chopped)
- 5 shallots (sliced thinly)
- 1/2 sausage (skin removed, sliced into pieces)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp ginger juice
- 1/2 tsp ground white pepper
- 1 tbsp chinese cooking wine
- 1/2 tsp dark soy sauce
- 1 tbsp cornflour
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground white pepper
Instructions
- 1
Have ready all ingredients needed to make steamed glutinous rice with chicken.
- 2
Soaked mushrooms in water till soft, about 2 hours.
- 3
Then set aside rehydrated mushrooms and retain mushroom water.
- 4
Also, soaked scallops for about 1 hour.
- 5
Set aside rehydrated dried scallop and retain scallop water.
- 6
Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
- 7
Then slice the sausage diagonally into semi-thin pieces.
- 8
Next, peel and mince some garlic
- 9
Lastly, slice thinly some peeled shallots.
- 10
To prepare the glutinous rice, wash the rice and drained.
- 11
Add enough water and set aside to soak for at least 6 hours or overnight.
- 12
Prepare seasonings to season the soaked glutinous rice.
- 13
Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.
- 14
To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
- 15
Skin ginger and pound to extract ginger juice.
- 16
Have ready all seasonings to marinade the cut chicken meat.
- 17
Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.
- 18
First, heat up oil in wok and saute slice shallot.
- 19
Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
- 20
Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
- 21
When aromatic, add in mushroom water and continue to saute till dry.
- 22
Set aside the fried mushrooms and chinese sausage toppings for later use.
- 23
In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
- 24
Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.
- 25
Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
- 26
First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
- 27
Next, press down gently the glutinous rice with the back of a spoon.
- 28
Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
- 29
Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
- 30
Place the filled stainless steel bowls into a steamer with boiling water.
- 31
Cover with lid and steam over medium heat for 40 minutes or until done.
- 32
Remove from steamer when cooked.
- 33
To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
- 34
Then turn over the steamed glutinous rice onto the small plate and serve immediately.