Best Loh Mai Kai or Glutinous Rice recipe

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

1. Remove soaked water and steam the glutinous rice for 30 minutes. Loosen steamed rice & leave aside.
2. 1 tbsp oil, stir fry peanuts until its skin turn slightly brown red and put aside and later add some salt to peanuts.
3. Next, 1 tbsp oil into wok, stir shallots and garlics, and put aside
4. In the same work, fry dried shrimp till fragrance & crispy and put aside
5. Do not need to add oil, stir fry lap cheung / chinese sausage and put aside
6. Next, in the remaining oil, stir fry mushroom and put aside
7. Next, stir fry chicken until half cooked and put aside.
8. In the same wok, put rice and put all the above (shallot+garlic+dried shrimp+mushroom+steamed glutinous rice, [except kacang]) mix well
9. 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.
10. Prepare also 5 tbsp of ginger juice and pour into the wok as well.
11. 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.