Lo Mai Kai (Steamed Savory Glutinous Rice with Chicken)

    This is a dish made with glutinous rice. It is very fragrant and is my family's favorite dim sum!


    Johor, Malaysia
    4 people made this

    Makes: 16 aluminium foil bowls

    • 1 kg glutinous rice, washed clean and soaked for 4 hours
    • 20 Chinese dried mushrooms, soaked in water, rinsed a few times
    • 650 g deboned chicken, cut into small pieces
    • 2 tbsp ginger juice
    • 3.5 tbsp oyster sauce
    • 4 tbsp light soy sauce
    • 1/2 tbsp Chinese cooking wine
    • 3 tsp salt
    • 1 tbsp sesame oil
    • 1 tsp white pepper
    • 2 tbsp cornstarch
    • 4 tbsp shallot oil
    • 3 tbsp dark soy sauce
    • 4 tbsp sugar
    • 800 ml water
    • 2 Chinese dried sausages , sliced and pan fried, set aside (optional)

    Prep:4hr  ›  Cook:2hr  ›  Ready in:6hr 

    1. Rinse and drain chicken in hot water.
    2. Mix together 2 tbsp ginger juice, 1.5 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tbsp Chinese cooking wine, 1/2 tsp salt, 1/2 tbsp sesame oil, 1/2 tsp white pepper and 2 tbsp cornstarch together in a small bowl. Use these to season the chicken and mushrooms for 1 hour.
    3. Mix together 4 tbsp shallot oil, 1/2 tbsp sesame oil, 2 tbsp oyster sauce, 3 tbsp light soy sauce, 3 tbsp dark soy sauce, 4 tbsp sugar, 2.5 tsp salt, 1/2 tsp white pepper, 800 ml water and rice in a rice cooker.
    4. Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked.
    5. To assemble Lo Mai Kai- place 1-2 pcs of chicken, mushroom and sausage at the bottom of an aluminium bowl. Cover with steamed glutinous rice.
    6. Steam Lo Mai Kai over medium high heat for 30mins in a steamer.
    7. Invert and remove the aluminium bowl. Serve hot.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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