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Lo Mai Kai (Steamed Glutinous Rice with Chicken) 糯米鸡

Sunday, April 26, 2015 22:28

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Lo Mai Kai (steamed gultinous rice/sticky rice with chicken) is one of the popular item that you can find in the Chinese dim sum restaurants. There are 2 types of steamed Lo Mai Kai, one is wrapped with lotus leaf called Hor Yip Fan 荷叶饭 (lotus leaf rice) which is lighter in colour, while the one that I’m posting today is placed in an individual small shallow bowl or disposal aluminium foil cups. These can also be found in coffee shops or hawker stalls. This dim sum can be steamed ahead and stored in the freezer and simply re-steam as and when required.

Lo Mai Kai (Steamed Glutinous Rice with Chicken)

Ingredients: makes 15

600g glutinous rice, wash and soak for at least 4 hours

2 big chicken drumsticks, deboned and cut into smaller pieces or slice (about 300g)

6 pcs large mushroom, soak in water till soft

1-2 pcs Chinese sausages, sliced

Marinate Chicken

1 tbsp ginger juice

1 tbsp sesame oil

1.5 tbsp cooking wine

2 tbsp light soya sauce

1 tbsp oyster sauce

2 tbsp corn flour

dash of pepper

Marinate Mushrooms

1 tbsp light soya sauce

1/2 tbsp oyster sauce

1 tsp sugar

Seasoning for rice

50g dried shrimps (soak in water for 10-15 mins, reserve water)

10 shallots

1 clove garlic

Soak dried shrimps for 15 minutes and blend together with shallots and garlic till fine.

1/2 tbsp corn oil

1/2 tbsp sesame oil

2 tbsp oyster sauce

1 tbsp cooking wine

1 tsp chicken powder

2 tbsp sugar

2 tbsp light soy sauce

1 tbsp dark sauce

salt and pepper to taste

550ml water (include reserved dried shrimp water)

Method:

Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
Heat up corn oil and sesame oil in a wok. Add blended shallots, garlic and dried shrimps, saute until fragrant. Add in glutinous rice and all the seasoning (except water), saute to mix well.
Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
Cover with lid, steam over high heat for 10-15 minutes.
Invert Lo Mai Kai onto small plate and serve immediately.

Recipe adapted from Joceline

~~~~~~~~~~~~

糯米鸡

材料：可做15小碗

600克糯米（预先浸泡大约4小时或隔夜）

2个大鸡腿（约300克），去皮，去骨，切块或片

6朵大香菇（预先浸软，洗净后挤干水）

1-2条腊肠，切片

鸡肉腌制调味料：

1 汤匙姜汁

1 汤匙麻油

1汤匙花雕酒

2 汤匙酱青

1 汤匙蚝油

1 汤匙花雕酒

2 汤匙酱青

2 汤匙蚝油

2 汤匙玉米粉

盐和胡椒粉适量

香菇腌制调味料：

1 汤匙酱青

1/2 汤匙蚝油

1 茶匙砂糖

糯米饭材料 – 调味料

50克虾米，浸泡在水里约15分钟，保留虾米水

10粒葱头仔

1个蒜

虾米，葱头仔，蒜一起搅碎

1/2 汤匙栗米油

1/2 汤匙麻油

2汤匙蚝油

1 茶匙美奇鸡精粉

2 汤匙砂糖

2 汤匙酱青

1 汤匙黑酱油

盐和胡椒粉适量

清水550毫升（连虾米水在内）

做法：

把鸡肉，香菇分别腌制，隔夜。（香菇腌制后才切片）
在锅里加入栗米油，麻油。把搅碎的虾米，葱和蒜入锅里爆香。然后把糯米倒入。加入调味料（除了水）一起翻炒均匀。
将糯米饭盛起。倒入一个大盘里，倒入550毫升水。放入锅里，蒸最少30-35分钟。
同是，在碗里抹上少许油。将香菇，鸡肉，腊肠摆入。然后舀入适量的糯米饭压紧。
再把小碗放回蒸锅里。蒸上10-15分钟便可。
把小碗取出倒扣在碟子上，即可享用。

I’m linking this post to the Little Thumbs Up, organised by Bake for Happy Kids,

My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe and the theme for April is ‘chicken’.

Source: http://www.anncoojournal.com/2015/04/lo-mai-kai-steamed-glutinous-rice-with.html

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