Steamed Glutinous Rice With Chicken {Lo Mai Gai/Kai}

Steamed Glutinous Rice With Chicken {Lo Mai Gai/Kai}


2 Cups Glutinous Rice, soaked overnight and drained
8 Dried Shitake Mushrooms, soaked and stem removed
1 1/2 Tbsp Peanut Oil
8 Small Stainless Steel bowls or Aluminum Foil Tart Pan (about 4 1/2 ” diameter)

Seasoning (Rice)
1 Tbsp Oyster Sauce
1 1/2 Tbsp Light Soy Sauce
2 tsp Dark Soy Sauce
2 tsp Sugar

320 g/1 Piece Chicken Breast, boneless and skinless, cut into bite size
320 g/3 Chicken Drumsticks,chopped into smaller pieces

1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 tsp Minced Ginger
1 Tbsp Shaoxing Wine
1 tsp Sesame Oil
1 1/2 tsp Corn Flour
A few dashes of White Pepper


Cut the chicken into small bite-size pieces and marinate for at least 30 minutes.

Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside.

In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes. Then mix in the remainder marinate and cook for another 3 to 5 minutes.

Divide the chicken and mushrooms evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 40 to 50 minutes. To serve: Remove the aluminum foil and invert the glutinous rice into a small plate and discard the pan or bowl. Serve immediately.


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