Lo Mai Gai (Steamed Glutinous Rice with Chicken)

 

INGREDIENTS

• 8 oz boneless skinless chicken thighs (thinly sliced) (225g)
•                                                                      1 tbsp
  Shao Hsing cooking wine
• 1 tbsp soy sauce
• 1 inch ginger (peeled) (30g)
• 2 lap cheong / Chinese sausage
• 2 cloves garlic (minced)
• 6 Chinese mushrooms / shiitake, soaked and cut into thin strips
• 1 tsp dark soy sauce
• 1 tsp corn starch mixed with ½ cup (120ml) water

For the glutinous rice

• 2½ cups glutinous rice (soaked for at least 4 hours or overnight) (500g)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp salt
• ½ tsp ground pepper
• ½ tsp five spice powder
• ½ cup water (120ml)
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 2 cloves garlic (minced

INSTRUCTIONS

• Combine chicken, Shao Hsing wine, and soy sauce in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.
• • Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.

  Prepare Glutinous Rice

  • Prepare a steamer and allow water to come to a boil.
  • Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, five spice powder, and ½ cup (120ml) water. Mix well.
  • Combine vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and pour over the rice.
  • Place rice in steamer, cover with lid, and steam for 30 minutes.
  • • 

    Cook Toppings

    • In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.
    • In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.
      

    Putting it together

    • Prepare 8 ramekins or small rice bowls. Place a few slices of fried lap cheong, mushroom, and chicken neatly at the base of the bowl. Fill to the top with cooked glutinous rice.
      
    • Spoon 1 tablespoon of chicken gravy over each bowl of rice.
    • Place the bowls in the steamer, cover with lid and steam for 30 minutes.
      
    • Invert lo mai gai onto small plates. Serve immediately.