Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe

If you have ever craved an utterly comforting and savory bite of authentic Chinese cuisine, then this Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe will become your new favorite. Imagine tender, marinated chicken mingling with fragrant glutinous rice, infused with earthy mushrooms, sweet Chinese sausage, and a symphony of aromatic spices. This dish is a true celebration of textures and flavors that meld beautifully after hours of slow steaming, creating a warm, sticky rice treat that fills your kitchen with irresistible aromas. Loh Mai Kai is a beloved dim sum classic that is surprisingly easy to master at home once you understand the basics, making every effort well worth the deliciously sticky reward.

Ingredients You’ll Need

While Loh Mai Kai might look like an elaborate dish, the ingredients list is delightfully simple and thoughtfully chosen. Each component adds a crucial layer of taste, texture, or color that transforms ordinary glutinous rice into a spectacular feast for your senses. From the umami-packed dried mushrooms to the rich sesame oil and fragrant five-spice powder, every ingredient plays a starring role.

• 500 g glutinous rice: This sticky rice is essential for that perfect chewy texture that defines Loh Mai Kai.
• 500 g boneless chicken thigh: Tender and flavorful, chicken thigh keeps the dish moist and juicy.
• 8 dried Chinese or shiitake mushrooms: Adds earthy depth and meaty texture once rehydrated and cooked.
• 4 shallots: Provides a mild sweetness and aromatic crunch when fried.
• 1 Chinese sausage: Offers a subtle sweetness and savory contrast with a vibrant reddish hue.
• 4 tbsp oil: For frying shallots and mushrooms, enriching the flavor.
• 2 tbsp oyster sauce: Boosts umami and adds a silky sheen to the marinade.
• 2 tsp rice wine: Lifts flavors and helps tenderize the chicken.
• ½ tsp thick dark soy sauce: Deep color and caramel notes enhance the rice’s appearance and taste.
• 1 tsp light soy sauce: A salty seasoning that balances the marinade perfectly.
• 1 tsp ginger juice: Brightens the dish with fresh spice without overpowering.
• ½ tsp sesame oil: Adds a nutty aroma and richness to the mix.
• ½ tsp sugar: Balances savory and salty elements for harmony.
• ¼ tsp ground pepper: Gentle heat that lifts the overall profile.
• ¾ tsp corn flour: Helps thicken the marinade to coat the chicken evenly.
• ¾ tsp five-spice powder: Classic spice blend that adds warm complexity.
• 1 tsp salt: Enhances all natural flavors.
• 2¼ cups chicken stock (or water with 2 tsp chicken seasoning powder): Keeps rice moist and flavorful while steaming.
• 1 red chilli (seeded and sliced): A fresh pop of color and optional heat for serving.
• 1 sprig Chinese coriander or cilantro leaves (roughly chopped): Adds brightness and a fresh finish.

How to Make Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe

Step 1: Marinate the Chicken

Start by dicing the boneless chicken thigh into neat 1½-cm cubes, the perfect size to soak up all the flavors. Toss the chicken in a marinade of oyster sauce, rice wine, soy sauces, ginger juice, sesame oil, sugar, ground pepper, corn flour, and a hint of five-spice powder. Cover it up and let it rest for at least an hour. This marination time is where the magic begins, ensuring each piece of chicken is bursting with juicy, well-rounded flavors.

Step 2: Prepare the Rice and Other Ingredients

While your chicken marinates, it’s time to give your glutinous rice a good wash to remove excess starch and then drain it well. Steaming the rice initially for 45 minutes softens it while locking in its characteristic chewiness. Meanwhile, soak your dried mushrooms in warm water until they’re tender, then gently slice them after discarding the tough stems. Peel and thinly slice shallots and Chinese sausage on a slant for that perfect bite-sized garnish that will complement the rice beautifully.

Step 3: Fry and Flavor the Rice

Heat oil in a wok or large skillet until piping hot. Quickly fry the mushrooms until they’re wonderfully soft and set these aside. Use the same oil to stir-fry the shallots until lightly browned and fragrant; this step releases incredible aromas that will deepen your dish. Add the steamed rice, dark soy sauce, salt, and five-spice powder and stir-fry for a good minute to marry all the flavors. Now, pour in the chicken stock and let everything simmer gently for 5 to 10 minutes, stirring occasionally. This lets the rice soak up all the tasty broth and seasoning.

Step 4: Assemble and Steam

Brush small steaming cups with oil to prevent sticking. Layer the bottom of each cup with the marinated chicken cubes, fried mushrooms, and sliced Chinese sausage. Next, spoon in the rice mixture and gently press it down until it fills about ¾ of the cup. Fill the steamer with boiling water again, then steam the filled cups for 45 minutes. This final steaming step melds all the flavors together and ensures perfectly cooked chicken and sticky rice in every helping.

How to Serve Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe

Garnishes

Once your Loh Mai Kai comes out of the steamer, carefully run a small knife around the edges of each cup to release the rice. Unmold onto a serving plate and garnish generously with sliced red chillies and freshly chopped coriander leaves. These bright touches not only add delicious bursts of flavor but make the dish look irresistible at your table.

Side Dishes

This steamed glutinous rice dish goes wonderfully with light, crisp sides that contrast its richness. Try serving with simple stir-fried greens like bok choy or gai lan dressed with garlic. A bowl of clear broth soup or pickled vegetables also pairs beautifully, balancing the meal with fresh, clean flavors.

Creative Ways to Present

For a fun twist, try serving the Loh Mai Kai in individual lotus leaf parcels instead of steaming cups — it imparts a subtle floral aroma and makes presentation extra special for guests. You can also shape the rice into small mounds on plates and top with the chicken and garnishes for a rustic yet elegant plating style that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days. The rice tends to firm up when chilled, but don’t worry — reheating will bring back that lovely softness.

Freezing

Loh Mai Kai freezes exceptionally well. Portion the dish into small airtight containers or freezer bags and freeze for up to one month. Just be sure to cool completely before freezing to maintain the best texture.

Reheating

Reheat gently to avoid drying out your Loh Mai Kai. Steaming is best to restore the sticky rice’s original texture. Alternatively, microwave covered with a damp paper towel to retain moisture, stirring occasionally if reheating in larger batches.

FAQs

Can I use other types of rice for Loh Mai Kai?

Glutinous rice is key to getting the signature sticky texture of Loh Mai Kai, so regular long-grain or jasmine rice won’t give you the same result. It’s best to stick to glutinous rice for authenticity and mouthfeel.

Is there a vegetarian version of this recipe?

Absolutely! You can replace the chicken and Chinese sausage with cubed firm tofu and add extra mushrooms or vegetables like diced carrots to keep it hearty and delicious.

How long should I soak dried mushrooms?

About 15 to 20 minutes in warm water is ideal to soften the mushrooms without losing their flavor. Make sure to discard the tough stems as they can be chewy.

Can I prepare this recipe without a steamer?

While steaming is traditional and gives the best texture, you can use a heavy-bottomed pot with a steaming rack or an electric rice cooker with a steaming function. Just ensure the rice is cooked through and moist.

Will using chicken breast change the dish?

Chicken thigh is recommended for its juiciness and richness. Breast meat can be drier, but if that’s what you have, marinate well and avoid overcooking to keep it tender.

Final Thoughts

This Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe invites you to slow down and enjoy the delightful process of making a traditional dim sum classic at home. The layering of flavors and textures, along with the warm, sticky comfort of the glutinous rice, makes each bite a celebration. I encourage you to try this recipe—it’s a rewarding project that fills your kitchen with fantastic smells and your table with genuine happiness!

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