Recipe

Sticky Rice Chicken Lo Mai Kai Recipe

Add Step-by-Step Photos	Ponikuta / All my dishes 2 years, 4 months ago This dish takes quite a lot of effort to make. I've just realized that I could have gotten it cheap and convenient at the road side stores in Malaysia but had to make my own over here. Nevertheless, when you cook your own food, it usually taste so much more better. Loved it. ... More Prep:40m Cook:60m Servings:6	Ponikuta
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Ingredients

STICKY RICE:

450g long-grain glutinous rice

1/2 tsp salt

1 tsp light soy sauce

1 tsp sugar

1/2 tsp Chinese five-spice powder

1/2 tsp sesame oil

1tsp Knorr Chinese Chicken powder

dash of white pepper

250ml hot water

CHICKEN:

300g skinless chicken thigh fillets

3 tsp oyster sauce

1tsp light soy sauce

2 tsp dark soy sauce

1 tsp sugar

1 tsp Chinese Shao Xing cooking wine

1/2 tsp sesame oil

1 tsp cornflour

1 tsp salt

2 tsp cornflour dissolved in 80ml water from soaking mushroom/shrimps

dash of pepper

OTHER FILLINGS:

8 Chinese Mushroom

20g dried shrimps

1 Chinese sausage (lap cheong)

2 colves garlic, minced

5 shallots, sliced

Directions

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.

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Comments

coffeebean53 2 years, 4 months ago said:
This looks and sounds amazing. Great post.

jmzx 1 year ago said:
Thanks for your tasty recipe, it's nice to find so many helpful hints and ideas.

choclytcandy 11 months, 1 week ago said:
This sounds amazing

rkrite 6 months ago said:
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 much.

maywest 2 months, 1 week ago said:
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.

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