Sunday, August 1, 2010

Lo Mai Kai (Steam Glutinous Rice With Chicken)

2 sticks chinese sausage (lap cheong)
small bowls or lotus leaves
Ingredients A
10 Chinese mushrooms - soaked until softened
20g dried shrimps
2 colves garlice - minced
5 shallots - sliced

For chicken :
500g chicken - chopped
3 cloves garlic
1/2 tsp sesame oil
1 tbs light soy sauce
2 tbs dark soya sauce (Thick Caremel Sauce)
3 tbs oyster sauce
2 tbs Chinese cooking wine (Shaoxing wine)
1 tsp sugar
1 tsp grounded white pepper
2 tbs cooking oil

For glutinous rice:
450g glutinous rice
250 ml hot water
1/2 tsp sesame oil
1 tsp Chinese 5 spice powder
1/2 tsp grounded white pepper
1 tsp sugar
3 tbs oyster sauce
1 spoon chicken stock
1 tsp light soy sauce
1 tsp dark soya sauce ( Thick Caremel Sauce)

Directions:The day before:
Mix all ingredients/ seasonings for chicken a bowl and leave to marinade in the fridge overnight.
Wash glutinous rice, add enough water to cover all the rice and leave to soak overnight.

On the day:For glutinous rice:
1.Drain glutinous rice and mix with other ingredients/ seasonings.

2.Place this in a tray and steam over medium-high heat for 15 mins.
Fluff the rice with a fork.

3.Place Chinese sausages on top of rice.

4.Continue steaming for a further 15 mins or until rice is cooked.

5.Remove sausages and slice.

6.Place steamed rice and sausages aside for later use.

7.Heat up oil in a pan, pour in ingredient A stir fry till fragrance.

8. Add chicken and mushrooms till cooked.

9. To assemble -In lightly greased bowls or lotus leaves (bring to boil before use)

10.Place a layer of sausages, chicken and mushrooms.

11.Cover with glutinous rice.

12.Steam over medium-high heat for 30 mins.

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