Source from Nasi Lemak Lover.....thanks Sonia for sharing
I did not have the round aluminium bowl so i steam my Lo mai kai in the rectangle mould.
It turn out to be tasty however no deco as i was so excited to take the photo....
I make half the recipe, so i yield 3 rectangle mould of the photo shoot above..okay lah
Ori recipe:
Lo Mai Kai (steamed savoury glutinous
rice with chicken)
*makes 16 aluminium foil bowls
1kg
glutinous rice, wash clean and soak for 4hours (do not need to soak
overnight)
Marinate chicken and mushroom
20pcs
Chinese dried mushrooms (soak in water to shorten, rinse few times)
650g of
debone Chicken, cut small pieces
2tbsp ginger juice
1 and ½ tbsp oyster
sauce
1tbsp light soy sauce
1/2tbsp Chinese cooking wine
1/2tsp
salt
1/2tbsp sesame oil
1/2tsp white pepper powder
2tbsp cornstarch or
tapioca flour
Seasonings for rice
4tbsp shallot
oil
1/2tbsp sesame oil
2tbsp oyster sauce
3tbsp light soy
sauce
3tbsp dark soy sauce
4tbsp sugar
2 and 1/2tsp salt or to
taste
1/2tsp white pepper powder
800ml water
2 Chinese dried
sausages , sliced and pan fried, set aside
(optional)
Method
1. Rinse and drain chicken in
hot water.
2. Mix all seasoning with chicken and mushroom in a bowl, set
aside for 1 hour.
3. Mix all seasoning and water with drain glutinous rice in
a rice cooker.
4. Cook glutinous rice in rice cooker and fluff the rice with
a fork when rice is cooked.
5.
To assemble Lo Mai Kai- place
1-2 pcs of chicken, mushroom and sausage in a aluminium bowl. Cover with steamed
glutinous rice.
6. Cover and steam Lo Mai Kai over medium high heat for
30mins.
7. Turn out Lo Mai Kai on a plate and serve hot.
my note- if
you dont own a rice cooker, you may steam the rice with water over medium high
heat for 30mins.