Lo Mai kai

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.