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Steamed Glutinous Rice With Chicken (Loh Mai Kai) 糯米鸡

by Angie Liew
Glutinous Rice with ChickenGlutinous Rice with Chicken Loh Mai Kai Recipe
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Glutinous Rice with Chicken

A Must Order Dim Sum Dish: Loh Mai Kai, Steamed Glutinous Rice with Chicken 糯米鸡

Steamed Glutinous Rice With Chicken, or more popularly known as Loh Mai Kai / Lo Mai Gai is a classic dim sum dish served in the restaurants. It is a MUST order item when you dine in at any dim sum restaurants. And the good news is, its super easy to make them at home too. The best thing about homemade Loh Mai Kai is you can actually  decide on the quality of ingredients as well as the seasonings and flavouring for the dish. You can also make the texture of the glutinous rice to suit your palette. Some enjoy the glutinous rice really soft, compact and sticky. Others may prefer it not so compact and less sticky. Either way it is equally great.

Glutinous Rice with Chicken

A Delicious Dim Sum Dish That You Can Easily Prepare At Home

Steamed Glutinous Rice With Chicken is super tasty and its relatively easy to prepare. This simple dim sum dish is made of steamed glutinous rice topped with chinese sausage, marinated chicken, sauteed dried shiitake mushrooms and sometimes even dried scallop. It is almost foolproof to make that once you have made them at home, you probably will not buy store bought ones anymore. It can also be made in advance and store in the freezer so you can enjoy  Loh Mai Kai anytime you want at home.

Glutinous Rice with Chicken

Homemade Loh Mai Kai Are Just So Much Better Than Store Bought Ones

To make this,  first rinse and soak the glutinous rice. Then season well and stir fry in shallot oil to bind all the flavours. Next, marinade bite size hicken thigh meat and sauté dried shiitake mushrooms and chinese sausage till aromatic. Then, using stainless steel bowls, just assemble everything together. Place sautéed  mushrooms, chinese sausage, marinated chicken and scallop into the bottom of the bowl and top with the fried glutinous rice.  Steam the glutinous rice bowls till cooked through. Remove and invert the cooked Loh Mai Kai onto a small plate and serve hot.

With the combination of all the flavourful toppings, the ultimate flavour is so amazingly delicious especially when eaten together with the  steamed glutinous rice. The taste of the glutinous rice is so so delicious as its infused with all the wonderful flavours.

So Enjoy!

Glutinous Rice with Chicken


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Steamed Glutinous Rice With Chicken (Loh Mai Kai) 糯米鸡

Recipe by Huang Kitchen, Angie Liew
Steamed Glutinous Rice with Chicken or Loh Mai Kai is a must order dish in Dim Sum restaurants. The good news is, its super easy to make them at home too!
Prep Time30 minutes
Cook Time40 minutes
6 hours

Tap or Hover to Adjust Servings

Servings: 4 bowls



  • 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
  • ½ sausage, skin removed, sliced into pieces

Marinade for Chicken:

  • ¼ tsp salt
  • ½ tsp sugar
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp ginger juice
  • ½ tsp ground white pepper
  • 1 tbsp chinese cooking wine
  • ½ tsp dark soy sauce
  • 1 tbsp cornflour

Seasoning for Glutinous Rice:

  • ½ tsp salt
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • ½ tsp dark soy sauce
  • ½ tsp sesame oil
  • ¼ tsp ground white pepper


    Preparing Ingredients:

    • Ingredients for making Loh Mai Kai
      Have ready all ingredients needed to make steamed glutinous rice with chicken.
    • Rehydrate dried shiitake mushrooms
      Soaked mushrooms in water till soft, about 2 hours.
    • Drain mushroom and retain the mushroom water.
      Then set aside rehydrated mushrooms and retain mushroom water.
    • Soak dried scallop
      Also, soaked scallops for about 1 hour.
    • Drain and set aside dried scallop and retain the water.
      Set aside rehydrated dried scallop and retain scallop water.
    • Soak chinese sausage to remove its skin.
      Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
    • Slice chinese sausage into slices.
      Then slice the sausage diagonally into semi-thin pieces.
    • Mince garlic.
      Next, peel and mince some garlic
    • Slice shallots.
      Lastly, slice thinly some peeled shallots.

    Preparing Glutinous Rice:

    • Wash dan drain glutinous rice.
      To prepare the glutinous rice, wash the rice and drained.
    • Soak for at least 6 hours.
      Add enough water and set aside to soak for at least 6 hours or overnight.
    • Seasonings for glutinous rice.
      Prepare seasonings to season the soaked glutinous rice.
    • Mix soaked glutinous rice with seasonings.
      Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.

    Preparing Chicken:

    • Cut deboned chicken meat into bite size.
      To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
    • Pound ginger to extract ginger juice.
      Skin ginger and pound to extract ginger juice.
    • Seasonings to marinade chicken.
      Have ready all seasonings to marinade the cut chicken meat.
    • Marinade chicken for at least 3 hours.
      Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.

    Frying Ingredients:

    • Saute sliced shallot
      First, heat up oil in wok and saute slice shallot.
    • Fry till golden brown.
      Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
    • Stir fry mushroom and chinese sausage.
      Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
    • Stir fry mushroom and sausage.
      When aromatic, add in mushroom water and continue to saute till dry.
    • Set aside fried mushroom and sausage.
      Set aside the fried mushrooms and chinese sausage toppings for later use.
    • Stir fry seasoned glutinous rice.
      In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
    • Set aside fried glutinous rice for later use.
      Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.

    Make Steamed Glutinous Rice With Chicken:

    • Make steamed glutinous rice
      Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
    • Make Loh Mai Kai
      First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
    • To make Loh Mai Kai
      Next, press down gently the glutinous rice with the back of a spoon.
    • Add mushroom, scallop water.
      Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
    • Steamed Glutinous Rice With Chicken
      Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
    • Place in a steamer.
      Place the filled stainless steel bowls into a steamer with boiling water.
    • Steam for 40 minutes.
      Cover with lid and steam over medium heat for 40 minutes or until done.
    • Remove from steamer
      Remove from steamer when cooked.
    • Place a small plate above the bowl
      To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
    • Glutinous Rice with Chicken Loh Mai Kai Recipe
      Then turn over the steamed glutinous rice onto the small plate and serve immediately.


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Recipe Video


Boneless chicken thigh meat is the best choice of cut for this dish as the marinated meat is very tender and smooth.
The glutinous rice need to be soaked for at least 4 hours before cooking it. This is to ensure the glutinous rice absorbs water more evenly during steaming, hence the rice grains will remain as intact as possible while retaining its sticky texture when cooked.
It is very important to make sure to season the glutinous rice and fry it to infuse the rice with all the flavours. 
This homemade Loh Mai Kai can be made ahead of time. Can be chilled in refrigerator for up to 5 days and freeze for up to 1 month. Wrap in 1 or 2 layers of cling wrap and a final layer of aluminium foil before freezing. When needed, remove all wrappers and steamed.
Steam 30 minutes for frozen and 15 minutes for chilled Loh Mai Kai
When assembling, make sure the cap of the mushroom is placed face down  in the bowls. When you serve the Lo Mai Gai, the black color cap will be on top of the rice after you invert the bowl onto the plate.
Run a knife along the edge of the bowls to loosen the Lo Mai Gai before inverting them onto the plate.
Course: Appetizer, Breakfast, Lunch, Snacks
Cuisine: Chinese
Keyword: dim sum, glutinous rice

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5 from 2 votes (1 rating without comment)

Leave a Comment

If you like this recipe, rate 5 stars


Lian April 24, 2024 - 3:39 pm

5 stars
I like that your instructions are clear and made even better with the steps in the video. Will test it out but will make a pot of it instead of individual bowls. Also like the freezing and reheating instructions.

Angie Liew May 10, 2024 - 5:55 pm

You are most welcome.

Chulongji Chinese Restaurant (North Shore City, New Zealand) - Ang Sarap February 11, 2021 - 3:01 pm

[…] rice flour instead of wheat flour but instead it was filled with glutinous rice and some meat, like Lo Mai Gai in a dumpling form. It was surprisingly good and quite […]

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