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!
Have ready all ingredients needed to make steamed glutinous rice with chicken.
Soaked mushrooms in water till soft, about 2 hours.
Then set aside rehydrated mushrooms and retain mushroom water.
Also, soaked scallops for about 1 hour.
Set aside rehydrated dried scallop and retain scallop water.
Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
Then slice the sausage diagonally into semi-thin pieces.
Next, peel and mince some garlic
Lastly, slice thinly some peeled shallots.
Preparing Glutinous Rice:
To prepare the glutinous rice, wash the rice and drained.
Add enough water and set aside to soak for at least 6 hours or overnight.
Prepare seasonings to season the soaked glutinous rice.
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:
To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
Skin ginger and pound to extract ginger juice.
Have ready all seasonings to marinade the cut chicken meat.
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:
First, heat up oil in wok and saute slice shallot.
Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
When aromatic, add in mushroom water and continue to saute till dry.
Set aside the fried mushrooms and chinese sausage toppings for later use.
In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
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:
Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
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.
Next, press down gently the glutinous rice with the back of a spoon.
Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of 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 the filled stainless steel bowls into a steamer with boiling water.
Cover with lid and steam over medium heat for 40 minutes or until done.
Remove from steamer when cooked.
To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
Then turn over the steamed glutinous rice onto the small plate and serve immediately.
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 KaiWhen 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.