Lo Mai Kai (糯米鸡）

Decided to do an update on this old recipe of mine since I recently made it and noticed the lack of pictorial steps involved for my readers. By adding shots taken by my DSLR, everything looks much clearer...ahem and better of course. So thus pictures does help tremendously in getting the message across. But as you read through this post, you will noitce a couple of paragraphs from my old write ups....I probably sound a little different 5 years ago, heehee. :D In fact I hope I can do more recipe updates on some of old posts in the coming future. ;)
 

One of my all time favorite dim sum is Lo Mai Kai, a.k.a. "糯米鸡". It seems like if I do not get to make it before I pack and go, I probably won't forgive myself, hahaha! Neh, not that serious! It's just that I have this packet of glutinous rice siting in the cabinet for awhile now, so it's just came to me to make Lo Mai Kai with it. ;) I have been searching and researching for a good recipe for some time now, but I realize it's all about the correct seasoning and the texture of the glutinous rice. :) So I came up a version that I like and went with it (fingers crossed). :) Good thing I did not mess up and it was pretty well received by my family and friends! *phew* My friend even asked me for the recipe immediately after she tasted them. *victory!* Sometimes passion and hard work does pay off. :) 

The matter of fact is, Lo Mai Kai is not that difficult to make at all. If comparing to buy from stalls outside, making them at home would be much healthier too. You do know how greasy those outside ones are right...huh huh. :P So stop eating those and start making some yourself! Wanna know how? Read on:

Ingredients for Lo Mai kai (makes about 12):
3.5 to 4 cups glutinous rice, rinsed and soaked overnight

Seasoning for rice:
3 tbsp oyster sauce
3 tbsp light soy sauce
4 tbsp Chinese Shaoxing wine
5 tbsp sugar
1 tsp salt
100ml water
1 tsp sesame oil
1 tbsp quality dark soy sauce

Ingredients for topping
6 shallots, peeled and sliced
2 garlic cloves minced
1 tbsp grated ginger
2 whole chicken leg (thigh and drum) deboned, skinned and cut into chunks
6 dried mushrooms, soaked and cut half (Note: reserve water used for soaking the mushrooms for steaming later)
1 Chinese sausage, remove netting and slice thin

Seasoning for chicken and mushrooms:
1 tbsp oyster sauce
1/2 tsp salt
1 tbsp dark soy sauce
1.5 tsp sugar
1/2 tsp cornflour
sesame oil and pepper to taste

Disposable Aluminum bowls for the Lo Mai Kai to steam in (10-12 six ounces size round)

Method:

• After soaking for 8hrs or over night, drain water away from rice. DO NOT skip this step of socking the rice. Personally I love eating soft chewy glutinous rice. Allowing the rice to absorb the water overnight makes the rice texture softer and easier to steam cook through. 
• Next you steam it in a prepared steamer with 5 tbsp of water (I find adding some liquid makes it easier for the bottom layers to cook through better) at high heat for 40 minutes.
• Marinate the chicken and mushrooms with the chicken seasoning and let seat for at least 30 minutes to an hour in the fridge before using it.

• Remove rice from steamer after steaming, and add rice seasoning  plus the reserved fried shallots while still warm. Stir and mix well. Adjust the taste and seasoning as to your preference.

• Heat up the work with 4 tbsp of cooking oil and add shallots and slow fry till crispy, dish up. Next add in the garlic and grated ginger in and cook till fragrant.
   
  
  
• Add chicken and mushroom in and stir fry till almost cooked. 

 

• Get ready your Lo Mai Kai metal bowls or use disposable ones like me. Place 2 to 3 chunks of chicken meat, one mushroom and 1 Chinese sausage at the bottom of the bowl. 

• Then stuff the seasoned glutinous rice over the meat and cover to almost full (about 90%). Use the back of the spoon to press it down so that it will be compact. This allow the Lo Mai Kai to stay "intact" when unmould from the bowls. Repeat till all ingredients are used up.

• Add one tsp of the mushroom water that was reserved into each bowl.

• Steam the Lo Mai kai at medium high heat for 20 minutes.

• Remove from steamer and invert out on plate to serve.

Just want to note that if you happen to run out of glutinous rice while packing the Lo Mai Kai towards the end (which happened to me), just rinse another 1/2 to 1 cup of raw glutinous rice, add equal amount of water and steam at high heat till the rice is about 75 percent cooked. Season it and it's good to go. Although this method the texture of the rice might differ a little, but that is only if you have no choice...*sob* Or just eat up all the chicken haha!

Hope you all like the newly updated post and find it more useful and easier to understand when you try making these Lo Mai Kai. Do drop by a note whether in Instagram or right here to tell me how it worked out for you. ;)

Have a fabulous Sunday folks!