Wednesday, August 19, 2015
Lo Mai Kai ( 糯米鸡 ) Steamed Glutinous Rice with Chicken
Lo Mai Kai or Lo Mai Gai, as called in Cantonese is one popular dim sum dish. Not only we can get them at dim sum restaurants, some very small dim sum stalls at coffee shops do sell them too. They normally come in small portion, like in a bowl but even so, normally when we order Lo Mai Kai , we share. Hardly i eat the whole Lo Mai Kai by myself. You know, the after effect of eating Lo Mai Kai can be very filling! Everyone orders his or her favourite dim sum, everyone eats a bit of this and that is what all about dim sum eating. Sharing. Even egg tarts, some they cut into half and even quarters, unless it is a teeny mini egg tarts, sorry then cannot share.
So Lo Mai Kai is basically steamed glutinous rice with chicken, mushroom and chinese sausages. They are steamed in small aluminium or stainless steel bowls, so to do it at home if you do not own any of those bowls, you can use those foil packed ones or heat resistant rice bowls. Here, i have used the common small aluminium bowls and made 4 portions.
makes 4 portions
150gm chicken meat/ boneless chicken thigh, cut into small bite sized**
Marinate with :
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp dark soya sauce
1 tsp ginger juice
Method : Marinate the chicken and keep in the fridge overnight.
** instead of weighing, you can just cut out 12 pieces of bite sized chicken, ie 3 pieces for one portion
220gm glutinous rice, rinse and soak overnight
1 tbsp light soya sauce
1/2 tsp oyster sauce
3/4 tsp sugar
1/2 tbsp garlic oil
1/8 tsp chicken powder
Drain the glutinous rice and steam the rice on a shallow pan for 20 mins. Sprinkle some water over the rice once during the steaming process. After steaming, add the seasonings to the hot glutinous rice and mix till well combined with a wooden spoon and fork. Taste and adjust seasoning if needed. Set aside.
1 clove garlic, minced
1 shallot, minced
8 mushrooms, soaked and stem removed ( if mushroom is big, cut into half )
approx 2/8 cup of water
1/2 tsp light soya sauce
1/8 tsp dark soya sauce
10 slices chinese sausages
In a wok, saute the garlic and shallot till aromatic and add in the mushrooms. Stir fry the mushrooms and for a while and add in the marinated chicken plus all the juices. Stir fry for about one minute and add in about 2/8 cup of water and let it boil. Add n dark soya sauce if necessary for darker colour. and cook on medium heat for several minutes till the chicken is cooked. Taste and see if more seasoning is needed. The gravy will be lesser after cooking. Off the fire and reserve the gravy.
On each steaming bowl, allocate 3 pieces of chicken, 2 pieces of mushroom and 2-3 slices of sausages and layer them in between the cooked glutinous rice and fill them up to the rim of the bowl. Then use a spoon to flatten the surface. Spoon some reserved gravy on top of that, do that for each bowl and steam the rice again for 15mins. Remove from heat, invert the bowl onto a plate and serve immediately.
This post is linked to Best Recipes for Everyone August 2015 ( Theme : Dim Sum ) organised by Fion of Xuan Hom's Mom Kitchen Diary and hosted by May of 厨苑食谱