Name: Loh Mai Kai (Steamed Glutinous Rice with Chicken) Recipe
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Cuisine: Chinese
Ingredients: 500 g glutinous rice; 500 g boneless chicken thigh; 8 dried Chinese or shiitake mushrooms; 4 shallots; 1 Chinese sausage; 4 tbsp oil; 2 tbsp oyster sauce; 2 tsp rice wine; ½ tsp thick dark soy sauce; 1 tsp light soy sauce; 1 tsp ginger juice; ½ tsp sesame oil; ½ tsp sugar; ¼ tsp ground pepper; ¾ tsp corn flour; ½ tsp thick dark soy sauce (additional for rice); ¾ tsp five-spice powder; 1 tsp salt; 2¼ cups chicken stock (prepared by dissolving 2 tsp chicken seasoning powder in 2¼ cups water); 1 red chilli (seeded and sliced); 1 sprig Chinese coriander or cilantro leaves (roughly chopped)

Ingredients

Main Ingredients

500 g glutinous rice
500 g boneless chicken thigh
8 dried Chinese or shiitake mushrooms
4 shallots
1 Chinese sausage

Marinade and Flavorings

4 tbsp oil
2 tbsp oyster sauce
2 tsp rice wine
½ tsp thick dark soy sauce
1 tsp light soy sauce
1 tsp ginger juice
½ tsp sesame oil
½ tsp sugar
¼ tsp ground pepper
¾ tsp corn flour
½ tsp thick dark soy sauce (additional for rice)
¾ tsp five-spice powder
1 tsp salt

Others

2¼ cups chicken stock (prepared by dissolving 2 tsp chicken seasoning powder in 2¼ cups water)
1 red chilli (seeded and sliced)
1 sprig Chinese coriander or cilantro leaves (roughly chopped)

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Instructions

Marinate the chicken: Dice the chicken into 1½-cm (½-inch) cubes. Place into a bowl and add the marinade ingredients including oyster sauce, rice wine, soy sauces, ginger juice, sesame oil, sugar, ground pepper, corn flour. Mix thoroughly to coat well. Cover with cling wrap and let marinate for 1 hour.
Prepare rice and mushrooms: Set up a steamer and wash the glutinous rice thoroughly, then drain. Steam the rice over rapidly boiling water for 45 minutes. Simultaneously, soak the dried mushrooms in warm water for 15 to 20 minutes until softened. Discard the stems and slice the mushrooms thinly.
Prepare shallots and sausage: Peel and thinly slice the shallots. Slice the Chinese sausage thinly at a slant.
Fry mushrooms and shallots: Heat oil in a wok or skillet until very hot. Fry the mushrooms for 1 to 2 minutes until very soft, then remove and set aside. In the same oil, stir-fry shallots until lightly browned.
Flavor the rice: Add steamed glutinous rice, thick dark soy sauce, salt, and five-spice powder to the wok with shallots. Stir-fry together for 1 minute to mix well. Add the prepared chicken stock and stir well. Allow the mixture to come to a gentle simmer, cover with lid, and simmer for 5 to 10 minutes, stirring occasionally halfway through.
Rest the rice: Once all the liquid is absorbed, turn off heat. Transfer the rice mixture to a tray and cover with a damp tea cloth to prevent drying.
Assemble in steaming cups: Brush small steaming cups with oil. Add marinated chicken, fried mushrooms, and sausage slices at the bottom of each cup. Fill cups with glutinous rice mixture, pressing down gently with the back of a spoon to fill about ¾ of each cup.
Steam assembled cups: Refill the steamer if necessary. Once the water returns to a rapid boil, steam the filled cups for 45 minutes. Steam in batches as needed.
Garnish and serve: To serve, run a small knife around the edges of the cup, then invert the cup onto a serving plate. Garnish with sliced red chillies and chopped coriander leaves. Serve with chili sauce on the side.

Notes

Soaking the dried mushrooms well is key for soft texture and deep flavor.
The marination time for chicken can be extended up to 2 hours for more tenderness.
Pressing down the glutinous rice firmly helps it to steam evenly and hold shape when served.
Steaming in batches is recommended if your steamer capacity is limited.
This dish pairs well with a side of pickled vegetables or simple steamed greens.

Author: Madelynn
Prep Time: 1 hour 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Steaming
Cuisine: Chinese