Sticky Rice Chicken Lo Mai Kai
From ponikuta 16 years agoIngredients
- STICKY RICE: shopping list
- 450g long-grain glutinous rice shopping list
- 1/2 tsp salt shopping list
- 1 tsp light soy sauce shopping list
- 1 tsp sugar shopping list
- 1/2 tsp Chinese five-spice powder shopping list
- 1/2 tsp sesame oil shopping list
- 1tsp Knorr Chinese chicken powder shopping list
- dash of white pepper shopping list
- 250ml hot water shopping list
- CHICKEN: shopping list
- 300g skinless chicken thigh fillets shopping list
- 3 tsp oyster sauce shopping list
- 1tsp light soy sauce shopping list
- 2 tsp dark soy sauce shopping list
- 1 tsp sugar shopping list
- 1 tsp Chinese Shao Xing cooking wine shopping list
- 1/2 tsp sesame oil shopping list
- 1 tsp cornflour shopping list
- 1 tsp salt shopping list
- 2 tsp cornflour dissolved in 80ml water from soaking mushroom/shrimps shopping list
- dash of pepper shopping list
- OTHER FILLINGS: shopping list
- 8 Chinese mushroom shopping list
- 20g dried shrimps shopping list
- 1 Chinese sausage (lap cheong) shopping list
- 2 colves garlic, minced shopping list
- 5 shallots, sliced shopping list
How to make it
- STICKY RICE:
- Wash glutinous rice then soak in enough water overnight. Drain.
- Lightly oil a 20cm cake tin (not spring-form, or use a shallow but wide bowl).
- Place drained soaked rice and all other ingredients in the tin. Stir to mix well.
- Steam over high heat for about 15 minutes. Fluff up the rice with a fork. Place the Chinese sausage on top of the rice and steam for another 15 minutes, or until all rice grains are cooked.
- Remove sausage and sliced thinly then divide into 6 equal portions. Divide cooked rice into 6 equal portions.
- OTHER FILLINGS:
- Rinse and soak dried mushrooms until soft 1 hour. Drain and reserve some of the soaking liquid. Leave soaked mushrooms whole or slice into smaller pieces. Set aside.
- Rinse and soak dried shrimps for ½ to 1 hour. Drain and reserve some of the soaking liquid. Divide into 6 equal portions.
- Divide into 6 equal portions.
- CHICKEN:
- Cut chicken fillet into large bite-size pieces. Marinate with oyster sauce, light soy sauce, dark soy sauce, sugar, cooking wine, sesame oil, pepper and cornflour for about 1 hour. Mix together 2 teaspoons cornflour with 1/3 cup of the reserved soaking liquid, set aside.
- Heat a wok until hot. Pour in about 2 tablespoons oil. Sauté sliced shallots until fragrant. Add minced garlic and stir-fry for a minute. Add marinated chicken meat and cook briefly until its color changes, then add mushroom. Stir-fry briefly and add salt to taste, and adjust other seasonings if necessary. Continue stir-frying until the meat is cooked.
- Stir in the cornflour/liquid mixture and cook until juices thicken. Remove to a bowl and divide into 6 equal portions.
- TO SERVE THE TRADITIONAL WAY:
- Grease 6 Chinese rice bowls (about 250ml capacity each) lightly with oil.
- Place into each bowl one portion of the chicken, mushroom, sausage and dried shrimps. Cover with one portion of the cooked rice. Press down firmly to compact the rice.
- Place the filled bowls into a steamer and steam over high heat for about 30 minutes.
- Turn each bowl out onto a plate. Serve hot with chilli sauce of your choice.
The Rating
Reviewed by 4 people-
this sounds amazing
choclytcandy in Dallas loved it -
Wow. I started making this yesterday, and we all had it for lunch today. The whole family loved it. What a lovely meal. Lots of flavour. A real winner.
Even my daughter, who does't eat chicken, absolutely loved this. Well done. Thank you so mu...morerkrite in Sydney loved it -
i love sticky rice I buy 25 pound bag of jasmine rice at a time. this so sounds like something i will want to try thanks this sounds like it will be perfect for us. thanks.
maywest in Tangerine loved it
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