Loh Mai Kai (Glutinous Rice with Chicken and Mushroom). Super Easy Lor Mai Gai Recipe Rice with Chicken) and its main ingredients are only glutinous rice, chicken and mushrooms. The ginger juice seasoning for the chicken and boiling of the mushrooms with the special marinade Loh Mai Kai is normally served in a small bowl or wrapped in lotus leaves.
Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle. Turn over the rice bowl onto a plate and serve Loh Mai Kai. 'Lo mai gai' or chinese steamed glutinous rice with chicken, mushrooms and Chinese sausages is a common dim sum dish. You can have Loh Mai Kai (Glutinous Rice with Chicken and Mushroom) using 27 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Loh Mai Kai (Glutinous Rice with Chicken and Mushroom)
- Prepare 2 cups of glutinous rice.
- You need 2 of boneless thighs.
- It’s 6 of Chinese mushrooms.
- You need 1 of lapcheong (Chinese sausage).
- Prepare 2 cloves of garlic, chopped.
- You need 1/4 cup of oil.
- Prepare 1 of egg (optional).
- You need of Glutinous Rice Seasoning.
- You need 1 tablespoon of light soy sauce.
- You need 1 teaspoon of dark soy sauce.
- Prepare 2 teaspoons of salt.
- Prepare 1 teaspoons of sugar.
- It’s 1 teaspoon of sesame oil.
- Prepare 2 tablespoons of fried shallot oil.
- You need 1 teaspoon of white pepper.
- It’s 1/2 cup of water x2.
- Prepare of Chicken Marinade.
- It’s 1 tablespoon of oyster sauce.
- You need 1 tablespoon of corn starch.
- It’s 1 tablespoon of Chinese cookong wine.
- It’s 1 tablespoon of ginger juice.
- It’s 1 tablespoon of light soya sauce.
- Prepare 1 teaspoon of dark soya sauce.
- It’s 1 teaspoon of 5 spice powder.
- You need 1/2 teaspoon of white pepper.
- It’s 1/2 teaspoon of salt.
- You need 1 teaspoon of sugar.
Chinese Steamed Glutinous Rice with Chicken, Lor Mai Kai, 糯米鸡. While this glutinous rice dish always uses chicken, the vegetarian version is quite popular too. This is Malaysian style glutinous chicken rice (Lor Mai Kai – 糯米鸡) that I grew up eating. In the old days, it was common to Lor mai kai is without salted egg yolk originally, but I added salted egg yolk as T loves salted egg yolk very much.
Loh Mai Kai (Glutinous Rice with Chicken and Mushroom) instructions
- Rinse and soak glutinous rice for at least 6 hours, then drain. (Note: This helps to soften the rice).
- Marinate chicken, soak mushrooms. Slice mushrooms and lapcheong to stir fry in garlic and oil..
- Boil egg and slice into 6 wedges. Stir fry chicken with marinade..
- Heat up oil in pan to fry the glutinous rice in seasoning and 1/2 cup of water till fragrant. Add the other 1/2 cup of water at the end to stand for a bit..
- Put some chicken, mushrooms, lapcheong and an egg wedge into each bowl. Then add glutinous rice. Place bowls into steamer..
- Pour leftover sauce from chicken into each bowl and steaming for about 30 minutes. Topple bowl contents onto a plate to serve..
Also, I have left out Chinese sausage this time, no stock on hand. easy lo mai gai glutinous rice chicken. Some recipes require cooking the glutinous rice first, then steam the rice after assembling the cooked rice with chicken and other ingredients. Place chicken, mushrooms, shrimps and lap cheong into the pot of your rice cooker or a large non-stick cooking pot. It has been a long time since I had a good one. The Siew Pau stall sold this.
