Loh Mai Kai ~ 糯米雞 (Glutinous rice steamed with chicken)

Loh Mai Kai is the transliteration of  糯米雞 in Cantonese, meaning glutinous rice steamed with chicken.  It is a common dish in any dim sum restaurant and you can’t miss it. Some of them are served in a small steel bowls while some are steamed in alluminium foil cups.  The glutinous rice is steamed with chicken, mushroom and Chinese sausage, but in my recipe today, I had to omit Chinese sausage as I wasn’t able to get it during this ‘lock down’ period.  Hence, I substituted with some dried shrimps and dried scallops.  The taste of the glutinous rice is just wonderful as it has been infused with these flavours.  It’s best to use drumsticks, deboned or with bones, absolutely your personal preference.  You can enjoy Loh Mai Kai for breakfast or brunch or whenever you feel like it.
                              

Loh Mai Kai  ~  糯米雞  (Glutinous rice steamed with chicken)

Ingredients for the Rice

• 360 gm glutinous rice
• 2 cloves garlic, chopped
• 3 shallots, chopped
• 1 Tbsp oyster sauce
• 1 Tbsp sesame oil
• 1/2 Tbsp light soy sauce
• 1/2 to 1 tsp dark soy sauce
• some pepper
• salt to taste (add this after the rice has been steamed)

1. You can use a Chinese sausage instead of the dried shrimps and scallops.  Discard the casing of the sausage, slice it up diagonally.  Pan fry without oil, dish up the sausage and use the oil to fry the chicken and mushrooms.
2. To hydrate the mushrooms, rinse and soak them twice but keep the final round of water to cook the rice or chicken. 
3.  To hydrate the dried shrimps and scallops, rinse and soak for about 30 mins.  The scallops will ‘expand’.   Keep the water for cooking the chicken and mushrooms.

No-Frills Recipes