Ingredients
500 g of glutinous rice
4 cups water
200 g of chicken meat
3 Chinese sausage (lap cheong) thinly sliced
5 Big black Chinese mushroom, soaked and cut into thick slice
20g Small shallots
Seasoning (A)
2 tsp soy sauce
2 tsp sesame oil
2 tsp oyster sauce
2 tsp sugar
1/2 tsp white pepper
1/2 salt
1 tsp dark soy sauce
2 tsp oil
2 tsp corn flour
3 tsp Ginger juice
3 tsp Chinese wine Shaoxing wine (绍兴酒)
Seasoning (B)
3 tsp soy sauce
2 tsp white pepper
2 tsp sugar
1 tsp salt
4 tbsp oil
2 tsp sesame oil
2 tsp dark soy sauce
Method
1) Wash glutinous rice, then soak it for I night. Steam it for 30 minutes
2) Cut chicken into big slices and marinate with seasoning (A) for about an hour
3) Heat oil in a wok and sauté shallots till fragrant. Removed
4) In the same wok stir fry mushroom quickly with light soya sauce and white pepper then dish out.
5) Put glutinous rice in the same wok and add in seasoning (B) and water. Stir fry well for five minutes and then add in fry shallots.
6) Grease 20 small size aluminium muffin cups. Arrange properly mushroom slices, sausage, and season chicken slices at the bottom of the bowl. Fill up with glutinous rice and press down with a ladle.
7) Steam for 30-40 minutes or until the rice is cook. Turn over the rice bowl into a plate. You may serve Loh Mai Kai with chili sauce.
Note** Saute = Fried quickly in a little fat
Note** Before marinade the chicken, make some small hole on the meat using fork, so that the meat will be more tasty.
Note** Adding char siu as optional
4 cups water
200 g of chicken meat
3 Chinese sausage (lap cheong) thinly sliced
5 Big black Chinese mushroom, soaked and cut into thick slice
20g Small shallots
Seasoning (A)
2 tsp soy sauce
2 tsp sesame oil
2 tsp oyster sauce
2 tsp sugar
1/2 tsp white pepper
1/2 salt
1 tsp dark soy sauce
2 tsp oil
2 tsp corn flour
3 tsp Ginger juice
3 tsp Chinese wine Shaoxing wine (绍兴酒)
Seasoning (B)
3 tsp soy sauce
2 tsp white pepper
2 tsp sugar
1 tsp salt
4 tbsp oil
2 tsp sesame oil
2 tsp dark soy sauce
Method
1) Wash glutinous rice, then soak it for I night. Steam it for 30 minutes
2) Cut chicken into big slices and marinate with seasoning (A) for about an hour
3) Heat oil in a wok and sauté shallots till fragrant. Removed
4) In the same wok stir fry mushroom quickly with light soya sauce and white pepper then dish out.
5) Put glutinous rice in the same wok and add in seasoning (B) and water. Stir fry well for five minutes and then add in fry shallots.
6) Grease 20 small size aluminium muffin cups. Arrange properly mushroom slices, sausage, and season chicken slices at the bottom of the bowl. Fill up with glutinous rice and press down with a ladle.
7) Steam for 30-40 minutes or until the rice is cook. Turn over the rice bowl into a plate. You may serve Loh Mai Kai with chili sauce.
Note** Saute = Fried quickly in a little fat
Note** Before marinade the chicken, make some small hole on the meat using fork, so that the meat will be more tasty.
Note** Adding char siu as optional
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