Ingredients
- 300 gm glutinous rice (Must soaked overnight! with water covering glutinous rice)
- 3 pieces of chicken breast/drumsticks (chopped into pieces)
- 3 chinese sausage (lap cheung) (sliced)
- 5 black mushroom (soaked overnight) – After soaking overnight, your mushroom size will double, sliced it then.
- 5 small shallots + 1 big shallots (Why use small shallots because it’s more fragrance)
- 3 tbsp chopped garlic (after i chopped into smaller cubes, i use mortar and pestle to crush shallots and garlics for better taste)
- 1 tbsp oil
- ginger juice
- Harmai (dried shrimp) (45 gm) (I use mortar and pestle to crush this too..)
- Kacang (peanuts)
- 4 – 6 stalks spring onions (sliced)
- 2-3 red chillies (sliced)
Marinade chicken
(Marinade overnight or 1-2 days and put into freezer)
- 2 tbsp oyster sauce
- 1 tbsp chinese wine (Shao Hsing Hua Tiau wine)
- 2 tbsp ginger juice
- 1/2 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tsp salt
- 1/2 tbsp sesame oil
- Dash of white pepper
- 1/2 tsp cornflour
- 1/2 tsp sugar
Sauce for glutinous rice
- 2 tbsp oyster sauce
- 1/2 tsp salt
- 1 tbsp dark soya sauce
- 1 tbsp light soya sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- Dash of white pepper
- 1/2 tsp Chinese five spice powder (You can find this in Chinese medicine shop)
Method
- Remove soaked water and steam the glutinous rice for 30 minutes. Loosen steamed rice & leave aside.
- 1 tbsp oil, stir fry peanuts until its skin turn slightly brown red and put aside and later add some salt to peanuts.
- Next, 1 tbsp oil into wok, stir shallots and garlics, and put aside
- In the same work, fry dried shrimp till fragrance & crispy and put aside
- Do not need to add oil, stir fry lap cheung / chinese sausage and put aside
- Next, in the remaining oil, stir fry mushroom and put aside
- Next, stir fry chicken until half cooked and put aside.
- In the same wok, put rice and put all the above (shallot+garlic+dried shrimp+mushroom+steamed glutinous rice, [except kacang]) mix well
- Now, prepare 2 maggi chicken stocks cube with 1 litre of water. Pour (500ml only!!) into the wok with all the above into your mixed well glutinous rice.
- Prepare also 5 tbsp of ginger juice and pour into the wok as well.
- Mix well until it absorb 70% of the chicken stock water
As, i am making a big plate of loh mai kai therefore put in chicken (add 2-3 tbsp of left over chicken stocks water) + lap cheung+ and top up with glutinous rice. Steam for 40 mins and Enjoy!
(If you’re making small bowl, all you need is just 1 tsp- 1tbsp of chicken stocks water to each bowl ) also steam for 40 mins
My rating for this is 10/10 esp with my secret ingredients ginger juice.
Where to buy glutinous rice?
The best ones you can get is from Ong Tai Kim Supermarket it’s a prepack form. If you can’t get, then try other stores or supermarket.
