Lo mai gai

Lo mai gai

Lo mai gai (糯米雞) is a classic dim sum dish served during yum cha (tea time) in Chinese society of Malaysia. Literal English translations can be “steamed sticky rice with chicken”.

If you search thru Internet, you will find different versions of it due to locality differences.

In Malaysia, it is a Chinese cuisine with the common ingredients of glutinous rice, chinese dry mushroom, egg, shallot, chicken, dark and light soya sauce, oyster sauce and ground pepper. The cooking process need to go thru stir fry then steam in bowls which easily can take up ~2 hours preparing and cooking time, which not yet included the overnight marinating process of the chicken and chinese dry mushroom as well as the >10 hours soaking of the glutinous rice.

Servings/Yields: 4 | Prep Time: ~30 Minutes | Cook Time: ~45 Minutes

2 cup glutinous rice (wash clean and soak overnight)
2 boneless chicken drumstick cut into 8 pieces (can replace with ~300g chicken thigh base on preference)
4 pieces Chinese dried mushrooms halved (soak in water until become soft)
2 hard boil eggs cut into 8 pieces
8 sliced Chinese dried sausages, pan fried (optional)

[Seasonings for chicken and mushroom]
2 tablespoon oyster sauce
1 tablespoon light soy sauce
¼ teaspoon dark soy sauce
½ tablespoon sugar
½ tablespoon sesame oil
¼ teaspoon ground white pepper
½ teaspoon Chinese rice wine
1 tablespoon cornflour
1 tablespoon minced ginger

[Seasonings for rice]
3 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
¼ teaspoon salt or to taste
½ teaspoon ground white pepper
1 tablespoon minced garlic
2 tablespoons sliced shallot

1. Mix all seasonings with chicken and mushroom in a bowl, set aside for at least 1 hour or overnight if time is allowable
2. Saute sliced shallots and garlic until aromatic. Add in glutinous rice and stir-fry it for 2~3 minutes. Add in the remain seasonings for rice ingredients, stir and mix well then put it aside
3. Take out 4 bowls. Place 2 halved mushrooms, 2 pieces of chickens, 2 slices of Chinese dried sausages and 2 pieces of eggs at the bottom of each bowl
4. Divide the glutinous rice into 4 portions. Place each portion on top of the mushrooms, chicken, sausages and eggs. Press well and firm with spoon
5. Put in 8 tablespoons of water into each bowl
6. Steam for 45 minutes over medium-high heat with lid on. Invert the cooked Lo Mai Gai onto a plate. Serve hot

* You may adjust the seasonings to taste since everyone has different preference in taste
* Can replace chicken with prawns or nothing (for vegetarian) too (no need marinate for this case)

bon appétit!

If you are in Poland and would like to give it a bite, you can order at my EATAWAY

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