Do you want to learn this? The steamed glutinous rice with chicken, mushrooms and Chinese sausages, which also known as "loh mai kai" in Cantonese or some people called it sticky rice. The related photos have been sitting in my photo album for a week plus now. I just haven't got the time to arrange them properly for my blog post as I was caught up with many matters! o_O
Okay, let's go straight to the points..
Firstly, the main ingredients needed...
(1) 2 Chinese sausages (lap cheong 腊肠) - Note: Please remove the thin layer of the sausage skin.
(2) 10 Chinese black mushrooms
(3) 450g glutinous rice (to make 10 bowls of sticky rice ie. Loh Mai Kai)
(4) About 800g chicken breast fillet
DAY 1......
- The glutinous rice: Wash the glutinous rice and soak in water overnight.
- The mushrooms: Wash the mushrooms and soak them with about 1.5 cups of water until completely soft. (Note: I used 1.5 cups of water for soaking the mushrooms as I need to retain it for steaming the glutinous rice on the following day.)
Note: Please do cover them with a pot cover or any cover so that no "tiny creatures" crawl in while you are resting. ;)
- The chicken: Slice the chicken fillet into thick chicken slices. Thickness depending on personal preferance, but not too thin nor too big pieces.
>> Put the chicken slices in a bowl. Then, when the mushrooms are soften, remove the mushrooms from the water and place them together with the chicken slices. Now, do not pour away the mushroom water. Please KEEP it for later use.
*Setting aside the mushroom water for later use.
>> For the bowl of chicken and mushrooms, mix in....
- 2 tsp garlic powder
- 2 tsp sesame oil
- 2 tbsp light soy sauce
- 0.5 tsp white pepper
- 0.5 tsp salt
- 3 tsp sugar
- 1.5 tbsp oyster sauce
- about 2 tbsp Chinese cooking wine (Shao Xing)
- 1 tbsp cooking caramel
Use a cling wrap or any cover to cover over the bowl and place it in the fridge to marinate overnight.
*Marinating the chicken and mushrooms
DAY 2....
- Place the glutinous rice in a lightly greased steaming tray and pour in 1 cup of the mushroom water. (Note: I just use little cooking oil to grease the steaming tray.)
- Then, add in:-
- 1.5 tsp sesame oil
- 0.75 tsp (ie. 3/4 tsp) salt
- about 1.5 tsp Chinese five spice powder (*you may reduce this slightly if you do not like to have too much of Chinese five spice powder)
- 0.5 tsp white pepper
- 2 tsp sugar
- 2 tbsp oyster sauce
- 3 tsp soy sauce (light)
- 1.25 tsp cooking caramel
And use a spoon to stir the seasoning around until well mixed.
- Next, steam over boiling water for about 15 minutes with medium high heat. (Note: Cover the steamer when steaming the glutinous rice.
*Note: For photo purpose, I have removed the cover to snap a picture. Please do cover the steamer during the steaming process.
- Then, remove the cover and use a chopstick to stir and mix in order to loosen the rice.
- Use the back of a rice scooper to smoothen the rice again and place the Chinese sausages on top. Continue to steam the glutinous rice (coverred) for another 20-25 minutes or until the rice is cooked. (Note: I steamed for 25 minutes.)
- While the steamer is steaming the glutinous rice, you may work on the chicken and mushrooms.
- In a pot, heat up 1-2 tablespoon of cooking oil, then put in the chicken pieces and mushrooms. (Note: Keep the marinade for later use.) - Stir fry them until the chicken pieces are almost cooked. Then, add in half the marinade that used to marinade the chicken and mushroom and add about 1 tsp of salt and 2 tsp of soy sauce. Continue to cook until the chicken are completely cooked.
- When the glutinous rice is cooked, remove the rice and the Chinese sausages from the steamer. Thinly slice the Chinese sausages and set them aside for later use.
To assemble the Loh Mai Kai:-
- Lightly greased the bowls with little bit of cooking oil.
- Plase 1 mushroom, 2 pieces of chicken, 2 or 3 slices of Chinese sausages and about 1 to 1.5 tbsp of the cooked chicken and mushroom sauce into each of the greased bowls.
- Then, put in the cooked glutinous rice and pressed firmly to cover the fillings as per the photo below.
- Return all the bowls of sticky rice in the steamer and steam over medium high heat for about 30 minutes.
- Then, your Loh Mai Kai are ready to be served!!!
**Use a plastic knife to cut around the edges, invert the bowl and pour out the Loh Mai Kai..
Hope you all enjoy making them at home! :) My boys love it especially my 11 year old kiddo. He ate 2 Loh Mai Kai like mum and dad now! o_O He was delighted and so happy that he could bring this to school for lunch the next day when there's balance which we couldn't finished.
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