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Wednesday, April 13, 2011

Lo Mai Kai 糯米鸡 (steamed savoury glutinous rice with chicken)

Lo Mai Kai (steamed savoury glutinous rice with chicken)

Today I bought some aluminium bowls to make Lo Mai Kai again as this is my family's favourite dim sum.








Lo Mai Kai (steamed savoury glutinous rice with chicken)


The price of the aluminium bowl i bought is RM 0.20 (USD 0.06) per bowl which consist of a bowl and cover, not that expensive huh...

Lo Mai Kai (steamed savoury glutinous rice with chicken)


This time I slightly adjusted the method and seasonings from the earlier Lo Mai Kai recipe as I lazy to cook the chicken and mushroom, but the result still good.


Lo Mai Kai (steamed savoury glutinous rice with chicken)
(recipe source : by Sonia aka Nasi Lemak Lover)
*makes 16 aluminium foil bowls

1kg glutinous rice, wash clean and soak for 4hours (do not need to soak overnight)

Marinate chicken and mushroom
20pcs Chinese dried mushrooms (soak in water to shorten, rinse few times)
650g of debone Chicken, cut small pieces
2tbsp ginger juice
1 and ½ tbsp oyster sauce
1tbsp light soy sauce
1/2tbsp Chinese cooking wine
1/2tsp salt
1/2tbsp sesame oil
1/2tsp white pepper powder
2tbsp cornstarch or tapioca flour

Seasonings for rice
4tbsp shallot oil
1/2tbsp sesame oil
2tbsp oyster sauce
3tbsp light soy sauce
3tbsp dark caramel soy sauce
5tbsp sugar
2 and 1/2tsp salt or to taste
1tsp chicken stock powder
1/2tsp white pepper powder
900ml water

2 Chinese dried sausages , sliced and pan fried, set aside (optional)

Method

1. Rinse and drain chicken in hot water.
2. Mix all seasoning with chicken and mushroom in a bowl, set aside for 1 hour.
3. Mix all seasoning and water with drain glutinous 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 in a aluminium bowl. Cover with steamed glutinous rice.
6. Cover and steam Lo Mai Kai over medium high heat for 30mins.
7. Turn out Lo Mai Kai on a plate and serve hot.

my note- if you dont own a rice cooker, you may steam the rice with water over medium high heat for 30mins.

Lo Mai Kai (steamed savoury glutinous rice with chicken)




Happy Cooking !!

 
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47 comments:

  1. 鲸鱼蓝蓝蓝April 13, 2011 at 6:37 PM

    好久没做这个了喔,想念它的味道^^

    ReplyDelete
  2. Lyndsey ~The Tiny Skillet~April 13, 2011 at 6:42 PM

    This looks awesome! I really need to try it. Do you have to have a bowl with a lid for this? I love the composition of your photos, it's very professional looking.

    ReplyDelete
  3. UnknownApril 13, 2011 at 6:45 PM

    i love 糯米鸡..but never make it..always eat outside...

    ReplyDelete
  4. Cosy BakeApril 13, 2011 at 6:56 PM

    wow, wow, this law mai gai looks sooooo great!! thanks for sharing babe! I will sure try this out, as i have a packet of mochi rice sitting in the cabinet for couple of months. Hope it will work the same as the chinese glutinous rice. Thanks thanks!!!!!

    ReplyDelete
  5. UnknownApril 13, 2011 at 7:13 PM

    ooo i must try this! i love glutinous rice dishes!

    ReplyDelete
  6. Somewhere in SingaporeApril 13, 2011 at 7:18 PM

    I ever try to do this b4, very long time ago...

    ReplyDelete
  7. celineApril 13, 2011 at 7:28 PM

    bookmarked this to try .... looks so yummy and so much healthier than those at the shops.

    ReplyDelete
  8. JeannieApril 13, 2011 at 7:37 PM

    This is different from the way I cook it, I must try it soon..

    ReplyDelete
  9. My Little SpaceApril 13, 2011 at 8:12 PM

    Sonia, you just tempted me to make some this weekend for my kids. This is their favourite. I'll make some bao as well. Ya, enjoying dim sum at our home sweet home. ha... Have a lovely evening.
    Kristy

    ReplyDelete
  10. BeachloverApril 13, 2011 at 8:21 PM

    aiyo..so early looking at your LMK make me hungry liao now!!!!

    ReplyDelete
  11. JanineApril 13, 2011 at 9:19 PM

    wow the lo mai kai looks so good with the lap cheong! and i love the rooster spoon in your photos :D

    ReplyDelete
  12. ReeseKitchenApril 13, 2011 at 9:34 PM

    Hey Sonia, where did you get the aluminium bowls? I'll like to buy some with covers. Thanks!

    ReplyDelete
  13. divyaApril 13, 2011 at 9:34 PM

    Yummy and delicious recipe.. looks very tempting !!

    ReplyDelete
  14. J.OApril 13, 2011 at 10:02 PM

    lo mai kai oh
    也是我的favorite叻
    超喜欢吃的^^

    ReplyDelete
  15. UnknownApril 13, 2011 at 10:42 PM

    I also bought some aluminium bowls intended to make lo mai kai as well.... but till now the bowl still sitting in the cabinet... haha

    ReplyDelete
  16. Min {Honest Vanilla}April 13, 2011 at 10:44 PM

    Mmmm delicious! One of my favourite at dim sum restaurants :) I love how you set it up like in a dim sum restaurant with the bamboo basket and old-school spoon ;)

    ReplyDelete
  17. The SweetyliciousApril 13, 2011 at 11:52 PM

    that look so delicious! even better than store bought ones. love it! (: (:

    ReplyDelete
  18. daphneApril 14, 2011 at 12:09 AM

    I am in awe of your presentation! So detailed!!! but more so, I really do like this dish too. I do it the lazy way though, everything in rice cooker!! LOL

    ReplyDelete
  19. Little Corner of MineApril 14, 2011 at 1:52 AM

    Yummy! I loved loh mai kai too, a must eat when I go back.

    ReplyDelete
  20. Cooking GalleryApril 14, 2011 at 2:06 AM

    I just made this too a few hours ago :D)!! Good idea to add some chicken to the sticky rice!

    ReplyDelete
  21. 恋上烘焙April 14, 2011 at 2:31 AM

    请到我家领奖哦！O(∩_∩)O

    ReplyDelete
  22. 苏联妈妈April 14, 2011 at 8:27 AM

    我曾经做过一次来吃。。看到你作品我也想在尝试。

    ReplyDelete
  23. Happy HomebakerApril 14, 2011 at 9:23 AM

    This is my younger son's favourite, will certainly want to give this a try, thanks for sharing this recipe :)

    ReplyDelete
  24. j3ss kitch3nApril 14, 2011 at 9:24 AM

    Lo Mai Kai is my favorite Sonia! this looks really delicious! thanks for sharing!

    ReplyDelete
  25. Swee San @ TheSweetSpotApril 14, 2011 at 10:07 AM

    Can I have some pleaseee

    ReplyDelete
  26. Love2cook MalaysiaApril 14, 2011 at 10:15 AM

    This is my favourite too!!! You made it looks so delicious...

    Friend, sorry for the inconvenience commenting on mine. Guess the Iphone caused it!

    Thanks for wishing me...yeah we do celebrate Tamil New Year every 14th April. As per tamil calendar...our NY starts today... ;)

    ReplyDelete
  27. tigerfishApril 14, 2011 at 12:15 PM

    yum yum yum...and still yum!

    ReplyDelete
  28. hanushiApril 14, 2011 at 1:15 PM

    You have made it so pretty... :) I love Lo Mai Kai too...

    ReplyDelete
  29. ahteekitchenApril 14, 2011 at 1:20 PM

    MMMmm~mmmm all time favourite!!
    Couldn't resist everytime seeing it!!

    ReplyDelete
  30. UnknownApril 14, 2011 at 1:30 PM

    Yum.. this looks delicious!

    ReplyDelete
  31. Jane ChewApril 14, 2011 at 2:17 PM

    so long dint have this ady. Fly one here pls...
    Your loh mai kai really looks great!

    ReplyDelete
  32. Mehjabeen ArifApril 14, 2011 at 3:34 PM

    yum yum.. so inviting .. love it

    New to ur space n happy to follow u for upcoming wonderful recipes
    Do visit me when u get time.
    http://comeletseat.blogspot.com

    ReplyDelete
  33. Yummy BakesApril 14, 2011 at 4:57 PM

    Oooh ... these look so delicious. I havent eaten Lo Mai Kai for a long time.

    ReplyDelete
  34. susanyeeApril 14, 2011 at 8:40 PM

    sonia，thanks for d recipi..i'm looking for it .:)

    ReplyDelete
  35. VictorApril 14, 2011 at 9:31 PM

    My mom always make those rice with dried scallops, lap chung, and winter melon. It gives some contrast of flavor.

    P.S - Congratz on winning the giveaway, let me know how the marble cake turns out.

    ReplyDelete
  36. CheahApril 15, 2011 at 12:03 AM

    This is one of my favourites too ..... high time that I too make this. Thanks for reminding, Sonia!

    ReplyDelete
  37. chow and chatterApril 15, 2011 at 4:17 AM

    oh wish this was my dinner looks yummy

    ReplyDelete
  38. CoraineApril 15, 2011 at 9:17 AM

    Whoah this is really old school..i used to have these nearly everyday in primary school.but yours surely are healthier and yummier!!

    ReplyDelete
  39. Colin WoonApril 15, 2011 at 1:05 PM

    Wow! This 糯米鸡 looks amazing!

    ReplyDelete
  40. Honey Bee SweetsApril 15, 2011 at 4:07 PM

    Oh seeing. This makes me craving for ir again! Okay, will make it again next week, yum yum! ;)

    ReplyDelete
  41. pigpigscornerApril 16, 2011 at 9:59 PM

    YUMMY! This is my fav too, haven't made this in awhile.

    ReplyDelete
  42. Kimberly PetersonMay 5, 2011 at 11:54 AM

    I had the urge to drool at food so thought I'd visit your blog and gosh, you make me crave all sorts of food eh!!

    ReplyDelete
  43. Cosy BakeMay 6, 2011 at 9:06 AM

    Sonia,

    I tried this recipe. it is indeed very good. My family loved it!! Thanks so much for sharing the recipe. I have linked you to my post. Thanks!!!

    ReplyDelete
  44. AnonymousNovember 25, 2012 at 2:40 PM

    Hi Sonia, this looks yummy. I normally steam the glutinous rice. For cooking using electric rice cooker, how much water do you add as compared to regular long grain rice? I guess how long you soak the rice for means less water required? Pls share your experience. Thanks.
    Michelle

    ReplyDelete
  45. teo ai liOctober 28, 2014 at 10:45 PM

    Hi Sonia, please help me out.....I don't want to use the rice cooker to cook the rice. So does it mean I steam the rice 2 times? Once on its own without the chicken, mushroom and sausage and another time in the foil bowls with the chicken, mushroom and sausage? Hope you understand what I am asking about. Thanks!

    ReplyDelete
  46. Sonia ~ Nasi Lemak LoverOctober 29, 2014 at 6:29 PM

    teo ai li, you can check this fan choy recipe where I didn't cook rice in rice cooker
    http://nasilemaklover.blogspot.com/2014/08/fan-choy-aka-steamed-rice.html

    ReplyDelete
  47. tsjmlauJuly 7, 2015 at 6:16 AM

    Hi Sonia,
    My family loves Lo Mai Kai, and we live in USA where you can't buy it anywhere, so I tried using your recipes , it is so moist and flavorful, I made extra to freeze for last minute hungry spurt. Thank you soooo much for sharing your skills. Bless you for your talents and heart.

    Sherley

    ReplyDelete

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