Tuesday, January 21, 2014

Loh mai gai / steamed glutinous rice with chicken recipe

With Chinese New Year just around the corner, I can't help but dig deep into my oriental roots to inspire me in the kitchen:p I hardly make savoury hawker fare but made an exception when I craved for it. Back home, I can easily rock up to any traditional kopitiam shops/ coffee shops which has a steamer section that houses steamed buns and have it there and then. Sadly, this does not exist in Australia and I  suppose it is time to hit the kitchen once more.

300g glutinous rice
100g chicken fillets, thinly sliced
A handful of shittake mushrooms, soaked and sliced
2 chinese sausages, thinly sliced

Chicken marinade:
3 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
2 tbsp rice wine
1 tbsp sesame oil
Pepper to taste

Rice marinade:
1/2 tsp chinese five spice powder
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
Pepper to taste

Serves 3 people

Soak glutinous rice in water (just enough to cover it) for approximately 3 hours. Drain water and steam rice for 30 minutes. Remove rice from steamer and quickly add your rice marinade. Make sure every grain is coated!

As for your chicken, you can marinade it a day in advance. Fry the marinated chicken until it is cooked before tossing in the mushrooms.

Oil your bowls before placing bits of chicken, mushroom and sausage on. Top with the marinated rice and add about 1/3 cup of water to every small rice bowl that you use. It is a bit hard to judge but just make sure you do not overfill it with water otherwise the rice will turn out soggy and might spill out of the bowl:/


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