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Lo Mai Gai - Steamed Glutinous Rice with Chicken



My version of Lo Mai Gai. I am so pleased to manage to make this to my family's liking, until the kids keep ask me to make it. This one is a keeper. The Nyonya recipe website is very helpful to give tips on what to do. There are steps to be followed but its worth. I have made 2 Kg of Glutinous Rice within less than 2 months ! So confident that I bought the 5 Kg glutinous rice grains ! 


Preparation (at least 4 hours ahead), preferred soak overnight :-

1) Soak the glutinous rice grains overnight with drinking water

2)  Marinate 2 deboned Chicken Thighs cut into cubes, put inside fridge


Method :-

1) Fry the garlic and shallot until fragrance. Take half out for rice later.

2) Add in chicken, then mushroom and other stuff, 

3) Pan fry chinese sausage just to char them and for fragrance and oil to come out. Add in rice, add in garlic, shallots, add in the seasoning and water. Cook it for a while. Careful not to add too much water.  


https://www.youtube.com/watch?v=rRVXAJJZY3Q




https://www.nyonyacooking.com/recipes/lo-mai-gai~HJyV_DjwM9b7


360 g glutinous rice

3 shiitake mushroom(s)

1 tbsp dark soy sauce

1 tsp shaoxing wine 

2 tsp sesame oil

1 tsp sugar

1⁄2 tsp ginger

1 tbsp oyster sauce 

100 g chicken meat

2 tsp light soy sauce 

1 shallot(s) 

1 garlic clove(s)

2 tsp soy sauce

1 Chinese sausage(s)

1⁄2 tbsp oil


 

https://www.rotinrice.com/lo-mai-gai-steamed-glutinous-rice-chicken/

For the glutinous rice

INSTRUCTIONS
 

  • Combine chicken, Shao Hsing wine, and soy sauce in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.
  • Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.

Prepare Glutinous Rice

  • Prepare a steamer and allow water to come to a boil.
  • Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, five spice powder, and ½ cup (120ml) water. Mix well.
  • Combine vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and pour over the rice.
  • Place rice in steamer, cover with lid, and steam for 30 minutes.

Cook Toppings

  • In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.
  • In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.

Putting it together

  • Prepare 8 ramekins or small rice bowls. Place a few slices of fried lap cheong, mushroom, and chicken neatly at the base of the bowl. Fill to the top with cooked glutinous rice.
  • Spoon 1 tablespoon of chicken gravy over each bowl of rice.
  • Place the bowls in the steamer, cover with lid and steam for 30 minutes.
  • Invert lo mai gai onto small plates. Serve immediately.

https://www.nyonyacooking.com/recipes/lo-mai-gai~HJyV_DjwM9b7



https://www.huangkitchen.com/steamed-glutinous-rice-with-chicken-loh-mai-kai/

  • 200 grams glutinous rice, soaked 6 hours / overnight
  • 4 dried mushrooms, soaked
  • 4 dried scallops, soaked
  • 200 grams chicken meat, 1 chicken thigh, deboned.
  • 1 tbsp garlic, chopped
  • 5 shallots, sliced thinly
  • 1/2 sausage, skin removed, sliced into pieces

Marinade for Chicken:

  • 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

Seasoning for Glutinous Rice:

  • 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
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