Steamed Glutinous Rice with Chicken (Lo Mai Gai) - 糯米鸡

This rice dish is amazingly easy and scrumptious - it is great for Chinese New Year or for anytime of year! Yes, I made it the traditional way with chunks of luscious Chinese sausage, chicken meat plus aromatic Shiitake mushrooms.

This recipe is a fail-proof, super easy, and crowd-pleasing dish. All of the ingredients are found in any supermarkets or grocery stores.

... Happy Steaming!



~ Steamed Glutinous Rice with Chicken (Lo Mai Gai) 糯米鸡 ~

Ingredients:
(Makes about 6 portions)

Marinate for Chicken
1 pc Boneless & skinless Chicken Thigh - cut into 12 portions
6 pc Mushrooms – halved & soaked until soft
18 pc Chinese Sausage
1 tbsp Sesame Seed Oil
1 tbsp Huatiao Wine
1 1/2 tbsp Light Soy Sauce
1 1/2 tsp Corn Flour
2 tbsp Oyster Sauce
1 thumb size Ginger - juice
Few dashes of Pepper
Glutinous Rice
2 cups Glutinous Rice – wash & soak overnight
3 cloves Garlic – chopped
5 pc Shallots – chopped
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tsp Five Spice Powder
1/2 cup Water + 1/2 cup Water
1 tbsp Concentrated Chicken Stock
1 1/2 tbsp Cooking Oil
1/2 cup Water

Method:

Marinate the chicken and mushroom
  1. Mix all the ingredients in a bowl except Chinese sausage, and marinate for at least one hour or overnight if time is allowable.
Prepare the sausage
  1. Soak one Chinese sausage in hot water for ten minutes. When you see the casing of the sausage puff up, remove the sausage from the water and discard the casing. Cut the sausage at a diagonal into 15 slices. Three slices will be used for each Lo Mai Gai.
  2. Pan-fried the sausage slice over low heat for about two minutes or until slightly brown. Remove the sausage and leave the oil rendered from the sausage in the pan. Set aside.
Prepare the rice
  1. Fry the soaked rice in a pan with 1 1/2 tbsp cooking oil.
  2. Put in shallots and garlic until aromatic.
  3. Add the rice and stir-fry it slowly.
  4. Add light soy sauce, five spice powder & chicken stock then stir.
  5. Add dark soy sauce & 1/2 cup of water, stir fry slowly until it is nearly dry and become difficult to continue stir-frying.
  6. Add the remaining 1/2 cup of water & stir till sticky. Turn off the heat. Stir and mix well.
  7. Transfer the rice to a steaming tray. Spread evenly & steam over medium heat for half an hour, covered.
Pan-fried the chicken and mushrooms
  1. Add the marinated chicken and mushroom into the pan with the sausage oil.
  2. Pan-fried the chicken on both sides until it is slightly brown. Add 1/2 cup of water and cook for another 10 minutes or until the gravy thickens.
Filling up the individual bowl
  1. Place 2 pieces of the mushroom and 2 pieces of chicken and 3 slices of Chinese sausages at the bottom of each bowl.
  2. Divide the rice into 6 portions. Place each portion on top of the mushrooms, chicken, and sausages. 
  3. Fill the bowl with rice & press it firmly with a spatula. Drizzle the remaining gravy in the pan onto the rice.
  4. Cover each bowl with aluminum foil.
  5. Steam for fifteen minutes over medium heat, covered. Invert the cooked Lo Mai Gai onto a plate. Serve.











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