Lo Mai Gai

                     

Lo Mai Kai is one dish my boys and I enjoy. 
No doubt I gave this dish a go.
But then, looking up  for a decent recipe is rather daunting since each have their own individual preferences and I have mine, mind you I have picky eaters to consider.

So I read up a couple of  recipes and added my touch to it with what's available in my pantry...except for the Chinese wine and Chinese sausages., which didn't alter the taste at all.  Take note that this dish takes at least a day to prepare.


                        

8 -10  small dried mushrooms, soaked and sliced
1  chicken fillet, chunky cube
500g glutinous rice, washed and soaked overnight.
3 garlic - chopped

STEP 1
Wash glutinous rice, then soak it overnight.

STEP 2
Marinate chicken for at least an hour.

Seasoning for chicken:

3 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp rice wine
1 tbsp ginger juice
1 tsp sugar
2 tbsp sesame oil
a pinch of white pepper


STEP 3
Season glutinous rice and mix well. Steam for 30 mins.

Seasoning for Glutinous Rice

1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
1 cup of water


STEP 4
Cook the marinated chicken

In a pan add 2 tbs of oil. Saute the garlic till golden brown and add the sliced mushroom.

Add the marinated chicken and cook for about 8 min. Add a tsp of corn starch mixed with 2 tablespoon of water. Remove form heat and set aside.


STEP 5
Prepare wok for steaming. Fill the pan/wok with boiling water.

Prepare 6 ceramic bowls. In each small bowl, place chicken and Chinese Sausage at the bottom of the bowl then top up with Steamed Glutinous rice. Cover each bowl with aluminium foil.
                                           

Cover the lid, and steam for 20 - 30 minutes depending on the thickness of the chicken pieces.

Keep an eye on the water level, don't let it  run dry.
Served hot with chili sauce, and garnished with spring onions.

STEP 6, enjoy.

Jue