Monday, December 14, 2015

Lo Mai Gai 糯米雞 (Steamed glutinous rice with chicken) by Angela Seah Thulin

Ingredients -
480g chicken breast meat/thigh meat
2 cups glutinous rice
5 big Chinese mushrooms
2 lup cheong

Marinade to meat & mushroom overnight for few hours
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp corn flour
1/2 tsp pepper

Marinate to the rice
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp light soya sauce
1 tsp dark soya sauce
2 tsp chicken powder

Steps -
1. Wash the rice and then soak the rice with clean water and add seasoning in, soak for hours. I soaked for 2 hrs. Keep the marinated water.
2. Cut the meat into bite sizes and the mushroom into slices. Then marinate both together for 2 hrs or more.
3. Soak lup cheong in hot water for 10mins to remove wax paper. Then slice it.
4. Using aluminium disposal tray or any container, place the lup cheong, follow by meat and mushroom then add rice and marinated water to it. The water level should just reach the brim of the container.
5. Steam for 20mins for small aluminium container. I use a bigger one so I steam for 30mins. What you can do is open up and see the surface - rice, you can tell when it's cooked.

Taste great when slightly cooled.

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