Receta Lo Mai Kai (Steamed Glutinous Rice with Chicken)
Lo Mai Kai (steamed gultinous rice/sticky rice with chicken) is one of the popular item that you can find in the Chinese dim sum restaurants. There are 2 types of steamed Lo Mai Kai, one is wrapped with lotus leaf called Hor Yip Fan 荷叶饭 (lotus leaf rice) which is lighter in colour, while the one that I'm posting today is placed in an individual small shallow bowl or disposal aluminium foil cups. These can also be found in coffee shops or hawker stalls. This dim sum can be steamed ahead and stored in the freezer and simply re-steam as and when required.
Lo Mai Kai (Steamed Glutinous Rice with Chicken)
Ingredients: makes 15
- 600g glutinous rice, wash and soak for at least 4 hours
- 2 big chicken drumsticks, deboned and cut into smaller pieces or slice (about 300g)
- 6 pcs large mushroom, soak in water till soft
- 1-2 pcs Chinese sausages, sliced
- Marinate Chicken
- 1 tbsp ginger juice
- 1 tbsp sesame oil
- 1.5 tbsp cooking wine
- 2 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tbsp corn flour
- dash of pepper
- Marinate Mushrooms
- 1 tbsp light soya sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- Seasoning for rice
- 50g dried shrimps (soak in water for 10-15 mins, reserve water)
- 10 shallots
- 1 clove garlic
- Soak dried shrimps for 15 minutes and blend together with shallots and garlic till fine.
- 1/2 tbsp corn oil
- 1/2 tbsp sesame oil
- 2 tbsp oyster sauce
- 1 tbsp cooking wine
- 1 tsp chicken powder
- 2 tbsp sugar
- 2 tbsp light soy sauce
- 1 tbsp dark sauce
- salt and pepper to taste
- 550ml water (include reserved dried shrimp water)
Method:
Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
Heat up corn oil and sesame oil in a wok. Add blended shallots, garlic and dried shrimps, saute until fragrant. Add in glutinous rice and all the seasoning (except water), saute to mix well.
Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
Cover with lid, steam over high heat for 10-15 minutes.
Invert Lo Mai Kai onto small plate and serve immediately.
2个 大鸡腿 （约300克），去皮，去骨，切块或片
2 汤匙 酱青
2 汤匙 蚝油
2 汤匙 玉米粉
1 汤匙 酱青
1/2 汤匙 蚝油
1 茶匙 砂糖
50克 虾米，浸泡在水里约15分钟，保留虾米水
10粒 葱头仔
1个 蒜
1/2 汤匙 栗米油
1/2 汤匙 麻油
2汤匙 蚝油
2 汤匙 酱青
1 汤匙 黑酱油
清水550毫升 （连虾米水在内）
将糯米饭盛起。倒入一个大盘里，倒入550毫升水。放入锅里，蒸最少30-35分钟。
再把小碗放回蒸锅里。蒸上10-15分钟便可。