Loh Mai Kai ( Glutinous Rice with Chicken )

Ingredients:-

• 250g glutinous rice ( soak for 2-3 hours )
• 250g chichen breast ( sliced )
• 1 Chinese sausage/ Lap Cheong ( sliced )
• 5-10g chinese mushroom ( soaked and sliced )
• 4-5 tbsp instant crispy shallots

Seasoning A

• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp ginger juice
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp salt
• 1/2 tsp Shoa Hsing wine
• 1/2 tsp dark soy sauce
• 1 tsp cooing oil
• 1 tsp tapioca flour

Seasoning B

• 1 1/2 tsp light soy sauce
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 1/2 tsp Chinese Five Spice powder

Methods:-

1. Prepared all ingredients as shown in the pictures.
2. Mix the ingredient B and ready to use.
3. Marinate chicken with ingredints A for 1-2 hours or longer.
4. Slinced the mushroom and Chinese sausage ready to use.

1. Steam the soaked glutinous rice for 30 minutes.
2. Heat the wok with some cooking oil and fry the shallot together with mushroom until fragrant. Dish up quickly.
3. Add in the steamed glutinous rice and mixture Ingredients B into the wok.
4. Stir fry for 5 minutes or until all ingredients well mixed.
5. Turn off the heat and dish out.

1. Prepare 6 small bowl as shown.
2. Add in mushroom mixture, a few slice of Chinese Sausages and seasoned chicken into the bowl.
3. Fill up the bowl with glutinous rice and press down with a spoon.
4. Cover the rice with low sodioum chicken stock or water just enought to cover the rice.
5. Steam for 30-40 minutes.

Turn over the rice bowl onto plate and ready to serve!