Lo Mai Gai (Steamed Glutinous Rice with Chicken)

Ingredients

• Soak :
• 200 g Glutinous Rice
• 4 pieces Dried Shiitake Mushroom
• 4 pieces Dried Scallop
• Marinate Chicken :
• 200 g Diced Chicken Thighs
• 1 tbsp Soy Sauce
• 1 tbsp Lee Kum Kee Oyster Sauce
• 1 tsp Dark Soy Sauce
• 2 tbsp Cooking Wine
• 1 tbsp Sesame Oil
• 1 tbsp Corn Flour
• 1 tsp White Pepper
• For Sauté :
• 6 cloves Minced Garlic
• 1 tsp Minced Ginger
• 1/2 piece Chinese Sausage
• 1 tbsp Lard
• Glutinous Rice Seasoning :
• 2 tbsp Soy Sauce
• 2 tbsp Lee Kum Kee Oyster Sauce
• 1 tbsp Sesame Oil
• 1 tsp Dark Soy Sauce
• A little White Pepper
• 2 rice bowls to hold fillings and glutinous rice

Method

1. Wash glutinous rice, soak with filtered water for 3 hours.
2. Wash dried scallops and mushrooms, soak with warm water for 3 hours. Water can be used to add more flavour to the glutinous rice when assembly.
3. Dice chicken thighs in small pieces, and marinate chicken thighs with seasonings, soak for 30 minutes
4. Mix glutinous rice with seasonings
5. Prepare the ingredient for sauté, cut Chinese sausage into slice, chop and mince garlic and ginger.
6. Heat a pan with medium heat, and add lard to sauté Chinese sausage until fragrant, then take them out of the pan, and set aside.
7. Next sauté minced garlic and ginger until fragrant.
8. Add seasoned glutinous rice, stir it until fragrant.
9. Put marinated chicken, mushroom, scallop and Chinese sausage in the centre of the rice bowls, then fill in the sautéed glutinous rice and press it gently.
10. Pour in 4-5 tbsp of mushrooms & scallops water.
11. Place the bowls into a steamer, on Medium heat and steam for 40min.

Product used in recipe

• Lee Kum Kee - Oyster Sauce