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)
Directions Prep:4hr › Cook:2hr › Ready in:6hr
Rinse and drain chicken in hot water.
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.
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.
Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked.
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.
Steam Lo Mai Kai over medium high heat for 30mins in a steamer.