Lo Mai Gai 糯米雞 Steamed Glutinous Rice with Chicken - Josephine's Recipes 95

As a child, my favourite destination was always my great-grandmother's house. She would worry that I was hungry and take me to her flat downstairs, which was home to a renowned dim sum restaurant, every time I visited her. I remember she would always bring me a bowl of lo mai gai. However, she rarely ate anything herself and seemed to save her money just to watch me enjoy my meal. These are some of the treasured memories from my life. I miss her deeply.

This dish is one of my absolute childhood favorites. I hope you enjoy the taste and the process of making and eating it!

Ingredients

(A)
2 cups of glutinous rice (425g), soaked overnight.

Seasoning
2 tbsp vegetable oil
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sweet rice wine
1 cup hot water

(B)
1 Tesco skin-on chicken breast fillet (135g)
1 chicken wing, cut into small pieces (15g)
1/2 cup sliced mushrooms, soaked (25g)
1/2 cup dried shrimp and dried scallop, soaked (25g)
2 Chinese sausages, cut into small pieces
2-inch knob of ginger, sliced
2 spring onions, finely chopped
6 cloves of garlic, minced.

Marinad
1 tbsp sweet rice wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour

Method:
1) In a large bowl, combine (A) 2 cups of glutinous rice, washed and soaked overnight.

2) Add the (B) chicken pieces, 1/2 cup sliced mushrooms, 1/2 cup dried shrimp and dried scallop, 2 Chinese sausages, and sliced ginger, and mix in all the marinade ingredients: 1 tbsp sweet rice wine, light soy sauce, oyster sauce, sesame oil, white pepper, and corn flour. Mix well and set aside to marinate overnight.

3) In a pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic and sauté until it turns golden brown.

4) Mix in 2 cups of soaked glutinous rice and stir-fry for a few minutes.

5) Season the mixture with 1 tablespoon of dark soy sauce, oyster sauce, and sesame oil, Along with sweet rice wine, then gradually add 1 cup of hot water. The amount of water needed may vary based on the type of glutinous rice used.

6) Cook for a few minutes to ensure everything is well combined and heated through. Remove from heat. Fill the pan or wok with boiling water.

7) Prepare 8 ceramic bowls, placing the filling in the bottom layer, then top with the cooked glutinous rice. Cover with a lid and steam for 20 minutes. (The cooking time may vary depending on the size and thickness of the chicken pieces.) Ensure that the water does not run dry, and monitor the water level while steaming.

Serve hot, garnished with spring onions.