Recipe: Loh Mai Kai (Chinese Steamed Glutinous Rice with Chicken)

Thanks to my dear sister for recommending this recipe from this web site.

Note: I omitted several ingredients that are not halal for Muslims.

Ingredients:
250g glutinous rice
2 cups water/chicken stock
100g chicken meat
10g black Chinese mushrooms, soaked and cut into thin slices

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1 tsp oil
1 tsp tapioca flour

Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

Method:

Wash glutinous rice, then soak it for two to three hours.

Steam it for 30 minutes.

Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.

Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more.

Mix cooked glutinous rice and seasoning (B)

Grease six small-size rice bowls.

Arrange mushroom slices.

Top up with glutinous rice and press down with a ladle.

Fill the bowls with water/chicken stock, make sure the water level is above the rice.

Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls.

Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.

Loh Mai Kai can be eaten with chilli sauce.