Loh Mai Kai (Glutinous Rice with Chicken and Mushroom)

Name: Loh Mai Kai (Glutinous Rice with Chicken and Mushroom)
Yield: Makes 6 bowls
Cuisine: American
Ingredients: 2 cups glutinous rice; 2 boneless thighs; 6 Chinese mushrooms; 1 lapcheong (Chinese sausage); 2 cloves garlic, chopped; 1/4 cup oil; 1 egg (optional); 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons salt; 1 teaspoons sugar; 1 teaspoon sesame oil; 2 tablespoons fried shallot oil; 1 teaspoon white pepper; 1/2 cup water x2; 1 tablespoon oyster sauce; 1 tablespoon corn starch; 1 tablespoon Chinese cookong wine; 1 tablespoon ginger juice; 1 tablespoon light soya sauce; 1 teaspoon dark soya sauce; 1 teaspoon 5 spice powder; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 1 teaspoon sugar

The Boggler @theboggler

Penang

As prepared by my housemate from Ipoh.

The Boggler @theboggler

Penang

As prepared by my housemate from Ipoh.

Saved

Ingredients

Makes 6 bowls

2 cupsglutinous rice
2boneless thighs
6Chinese mushrooms
1lapcheong (Chinese sausage)
2 clovesgarlic, chopped
1/4 cupoil
1egg (optional)
Glutinous Rice Seasoning
1 tablespoonlight soy sauce
1 teaspoondark soy sauce
2 teaspoonssalt
1 teaspoonssugar
1 teaspoonsesame oil
2 tablespoonsfried shallot oil
1 teaspoonwhite pepper
1/2 cupwater x2
Chicken Marinade
1 tablespoonoyster sauce
1 tablespooncorn starch
1 tablespoonChinese cookong wine
1 tablespoonginger juice
1 tablespoonlight soya sauce
1 teaspoondark soya sauce
1 teaspoon5 spice powder
1/2 teaspoonwhite pepper
1/2 teaspoonsalt
1 teaspoonsugar

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Steps

1

Rinse and soak glutinous rice for at least 6 hours, then drain. (Note: This helps to soften the rice)
2

Marinate chicken, soak mushrooms. Slice mushrooms and lapcheong to stir fry in garlic and oil.
3

Boil egg and slice into 6 wedges. Stir fry chicken with marinade.
4

Heat up oil in pan to fry the glutinous rice in seasoning and 1/2 cup of water till fragrant. Add the other 1/2 cup of water at the end to stand for a bit.
5

Put some chicken, mushrooms, lapcheong and an egg wedge into each bowl. Then add glutinous rice. Place bowls into steamer.
6

Pour leftover sauce from chicken into each bowl and steaming for about 30 minutes. Topple bowl contents onto a plate to serve.