Steps to Make Quick Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms

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Many things affect the quality of taste from Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms using 22 ingredients and 9 steps. Here is how you cook that.

This is a classic dim sum dish that is served in many Chinese Dim Sum restaurants and Chinese #hawker stalls. Use small bowls for steaming but it can also be prepared in small aluminium moulds or ramekins. We dont usually measure our ingredients. Ingredients are added accordingly, based on the amount of chicken and rice we have. Adjust sweetness to your liking. Notes: 1. Omit rice wine if you dont take wine; or if you dont have any. 2. Replace #chicken with #tofu or use only mushrooms if you want to make it into a vegetarian dish. Oyster sauce can be substituted with #mushroom sauce. #lomaigai #rice #stickyrice #glutinousrice #starch #chinese #dimsum #pulut #steaming #steam #breakfast #lunch #dinner #dimsam #pulutkukus #snack #dessert #teatime #brunch

Ingredients and spices that need to be Get to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms:

1. A. Chicken - Marinated
2. 600 g chicken - cut into small bite-sizes
3. 1/4-1/2 tsp white pepper powder
4. 1 tbsp light soy sauce
5. 1 tbsp dark soy sauce
6. 1 tbsp sesame oil
7. 1 tbsp corn flour
8. 2 tbsp sweet soy sauce
9. 2 tbsp Oyster Sauce
10. 2 tbsp Chinese cooking wine
11. B. 12 - 14 Dried Shiitake mushrooms
12. C. Glutinous/Sticky Rice
13. 3 C Glutinous rice
14. 4 tbsp cooking oil
15. 1 tsp crushed & minced garlic
16. 3 tbsp dried shrimps - soaked and finely chopped
17. 1 tsp dark soy sauce
18. 1-2 tsp chicken seasoning powder or chicken bouillon
19. 1/2 tsp Chinese Five Spices
20. 1/2 C water
21. 👉🏻 water + reserved water/liquid used to soak the mushrooms
22. D. 3 tbsp store-bought fried Shallots

Instructions to make to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms

1. A - Use any preferred part of the chicken (boneless). Cut into small bite-sizes. Marinate chicken with everything in A for at least an hour. You can also leave the chicken to marinate overnight & use it the next day. We prefer overnight marination. Prepare everything the night before and refrigerate.
2. B - Soak dried mushrooms in hot water to soften. Keep this water used to soak mushrooms (optional), you can use some of it to cook the rice later. Then slice them thinly. Alternatively, these too, can be left soaked (in water) to soften overnight.
3. C - Soak glutinuos rice in tap water overnight. You can prepare the rest of the ingredients the night before too. Soak dried shrimps for 10mins or until they are soft. Drain the water, chop roughly and keep aside. Crush and mince garlics. Keep in the same small container with chopped shrimps.
4. Cooking and steaming LO MAI GAI - prepare the steamer, filling it with enough water and leave it to boil.
5. In the mean time, prepare 👉🏻 C. Drain water from your rice. Then, Heat 4 tablespoons of cooking oil in a deep pan or a wok. Next, add garlic & chopped shrimps. Sauté over medium heat until aromatic. Add glutinuos rice & the rest of the ingredients in C. Stir gently for 1-2 minutes; until everything is well-mixed. Add 1/2 cup of water. Stir for a minute or two. Turn off the heat. Add store-bought fried shallots to the rice. Stir again until well mixed. Remove from the heat.
6. Transfer this glutinous rice mixture to a steaming pan. Steam for 30-40 minutes.
7. Next, while waiting for the rice, prepare your filling. Heat 3 tablespoons of cooking oil in a wok. Next, add everything in A and B (thinly slice mushrooms). Simmer over medium low & Cook until chicken is done. Add 1/4 cup of water if necessary. Stir well to avoid from sticking to the wok. Sauce will eventually thicken. Remove from the heat and leave to cool slightly.
8. Once glutinous rice & chicken filling are cooked, now it's time to assemble these two. Spoon desired amount of filling to your small steaming bowls, ramekins, aluminum tins, or anything small you can use for steaming. Place just enough chicken and mushrooms to cover the bottom of each steaming bowl. Add a tsp or two of sauce or gravy from the chicken. After that, top each bowl with cooked glutinous rice.
9. Place all the bowls in a steamer and steam for 20-30mins. To serve, invert lo mai gai onto serving plates. Y o u can serve lo mai gai as it is or with some sweet chilli sauce. Serve warm.

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