Loh Mai Kai

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:
  1. 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).
  2. 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.
  3. Add in water and cook until all water is absorbed. Remove from heat.
  4. 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.
  5. Preheat a steamer then place bowls into the steam for up to 30 minutes or until the rice is cooked.
  6. Once done, keep the lid on for another 10 minutes to prevent surfaces from drying out.
  7. Run a spatula or butter knife around the bowl then invert it onto a plate to serve.