Loh Mai Kai Recipe

Loh Mai Kai, tangy steamed glutinous rice topped with chicken, char siew and mushroom, lap cheong (Chinese sausage) and hardboiled egg

Ingredients:

300g glutinous rice
2 cloves garlics, mashed
2 cups chicken stock
150g chicken meat
100g Char Siew, sliced
1 Chinese sausage (lap cheong), sliced
3 hardboiled eggs, wedged
10g black Chinese mushrooms, soaked and cut into thin slices

To marinate chicken:

1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
a dash of pepper
1/2 tsp Hua Tiau Jiu (white wine)
1 tsp tapioca flour
Salt to taste

Ingredients for glutinous rice:

1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

To prepare:

1) Wash glutinous rice, soak it for two hours, meantime, marinate the chicken.

2) Heat up the frying wok, add in oil, garlic and soaked glutinous rice, stir fry for 2 minutes. Add in all the ingredients for glutinous rice and stir fry till mixed well.

3) Grease 8 rice bowls, arrange 2 slices mushroom, 1 piece chicken, 2 slices Chinese sausage, 2 slices Char Siew and a quarter hardboiled egg.

4) Top up with fried glutinous rice and press down to make it firm.

5) Add in chicken stock into these filled rice bowls, make sure the water level is ¼ inch above the rice.

6) Steam for 40 minutes.

7) To remove the Loh Mai Kai from the rice bowl, just turn over the rice bowl onto a plate. Garnish with some chopped spring onion. Serve hot.

Yummy Dim Sum - Loh Mai Kai

From www.seasiafood.com