Want Some Loh Mai Kai...?

Loh Mai Kai is a Cantonese phrase for steamed glutinous rice with chicken. It can be taken anytime of the day as snacks, breakfast, lunch or dinner. There are many ways of making this delicious snack and I make it two days ago by steaming it in a pressure cooker which results in a softer texture of the glutinous rice as well as rich in flavor.

Here is the recipe to share..........

(A)500g white glutinous rice, soaked overnight

(B)100g chicken meat, cubed

5 nos dried chinese mushroom, soaked and cut into four

(C)2 nos chinese sausages, sliced thinly

Seasoning for glutinous rice(A):

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp dark soya sauce

2 tbsp sesame oil

2 tbsp shallot oil

1 tsp sugar

1/2 tsp pepper

Seasoning for ingredients (B)

1 tbsp oyster sauce

1 tbsp light soya sauce

1/4 tsp dark soya sauce

1/2 tbsp ginger juice

1/2 tbsp sesame oil

3/4 tsp sugar

1/2 tsp pepper

1 tsp cornflour

Method:

Drain glutinous rice and steamed over rapidly boiling water for 15 minutes. Remove rice from steamer and stir in seasoning A into rice while still hot. Mix well as seen below....

Marinate chicken meat and mushroom with seasoning B for 10 mins. Then place a few pieces of marinated chicken, 2 pieces of mushroom and 3 slices of Chinese sausages on the base of a small stainless steel bowl.

Next top up with seasoned rice. Level up the rice til it cover the bowl by pressing lightly with a spoon or palm.

Steamed over high heat for 20 to 25 mins and if using pressure cooker like I do you can steamed for only 10 to 15 mins. When ready to eat, ease the rice out of bowl.