Lo Mai Kai (Steamed Glutinous Rice with Chicken) 糯米鸡
Prep time: 
Cook time: 
Total time: 
Serves: 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, slicedMarinate 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 pepperMarinate Mushrooms
  • 1 tbsp light soya sauce
  • ½ tbsp oyster sauce
  • 1 tsp sugarSeasoning 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.
  • 3 tbsp corn oil
  • 1 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)
  1. Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
  2. 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.
  3. Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
  4. Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
  5. Cover with lid, steam over high heat for 10-15 minutes.
  6. Invert Lo Mai Kai onto small plate and serve immediately.Recipe adapted from Joceline
Recipe by Anncoo Journal at https://www.anncoojournal.com/lo-mai-kai-steamed-glutinous-rice-with-chicken/