
This is a Cantonese snack, usually available throughout the day. In Asia, this is also a common breakfast item or mid-day snack. Loh Mai means glutinous rice in Cantonese and kai means chicken.
One could also use lotus leave to wrap the parcel if the leaves are available.
Ingredients (makes 6 servings):
- 3 cups glutinous rice, rinsed and soaked for at least 5 hours (better if left overnight as it reduces cooking time)
- 300gm boned chicken thigh, sliced
- 10 dried shiitake mushroom, soaked
- 1 Chinese sausage, sliced
- 2 salted egg yolks, sliced
- 2 cm ginger, minced
- 3 cloves garlic, minced
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp shaoxing wine (chinese cooking wine)
- 1 tbsp oyster sauce
- ½ tsp salt
- 1 tbsp corn starch (optional – I noticed that the corn starch works better if you are using chicken breast)
- 2 tbsp cooking oil
- 2 bulbs shallot, chopped
- 3 cloves garlic, minced
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp salt (or to taste)
- ½ tbsp sesame oil
- ½ tsp ground white pepper
- Pinch of 5-spices powder
- 1 cup water
Methods:- Marinate chicken and shiitake mushroom with ingredients in Part A for at least one hour (I left it overnight since I left the rice soaking overnight).
- Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients in Part B. Stir until rice is evenly coated with the sauce.
- Add in water and cook until all water is absorbed. Remove from heat.
- In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken, a sliver of salted egg yolk and a whole mushroom. Next, fill in the glutinous rice until three quarter full.
- Preheat a steamer then place bowls into the steam for up to 30 minutes or until the rice is cooked.
- Once done, keep the lid on for another 10 minutes to prevent surfaces from drying out.
- Run a spatula or butter knife around the bowl then invert it onto a plate to serve.
An accidental cook who loves to feed her family well.
Leave a Reply