Lo Mai Kai 糯米鸡

Lo mai kai, literally translated to glutinous rice chicken, is a classic dum sim dish commonly served in Chinese restaurant for breakfast. Usually, it is kept in a aluminum bowl, with chicken chunks, lap cheong (Chinese sausage), and mushroom at the bottom. To serve, simply overturn the bowl and tadah! Those delicious ingredients now become the topping. Arrange your ingredients nicely and you got some artistic pieces there!

I didn't really like to use aluminum bowl, so instead, I used my remekins and some small borosilicate glass bowls which I bought from Lock & Lock. No disposables are used, absolutely environmental and palate friendly.

Lo Mai Kai
Makes 8

Ingredients

400g glutinous rice
250g chicken (deboned), cut into 16 chunks
8 mushroom (small size), soaked
1 chinese sausage, sliced
2 tbsp dried shrimp, washed
4 cloves garlic
2 tbsp sesame oil

Seasoning

2 tbsp oyster sauce
8 tbsp ABC kecap manis
2 tbsp light soy sauce
few dashes pepper

Cooking Directions

In a frying pan, heat oil and stir fry dried shrimp and garlic until fragrant.
Add chicken, mushroom, chinese sausage and all the seasonings. Stir to coat and let it simmers for a few minutes.
Remove chicken, mushroom and chinese sausage, set aside.
With the remaining sauces in the frying pan, add in glutinous rice. Stir to coat well.
Distribute chicken, mushroom and chinese sausage to the bottom of 8 small bowls. Top up with glutinous rice.
Fill in water until just level with the glutinous rice.
Steam for 45 minutes.