Search This Blog


Thursday, 10 April 2014

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

When I was a kid, my most favourite place
to visit was always my mother grandma's house.

She is constantly trying to make me eat more, especially brings me to her flat
downstairs famous dim sum restaurant and she ordered two bowls of  lo mai gai to me,
but she doesn't seem to eat anything and definitely saves money to watched me eat.
some of touches memories of my life. I miss her, I really miss her.

This is one of absolutely childhood favourites,
Now is my all time favourite. OMG!!
They almost taste the same. I hope you'll like it.
Now, Let get started!


2 cups glutinous rice, (425g)
soaked for overnight

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

1 Tesco Skin on Chicken Breast Fillets (135g)
1 chicken wing, cut into small pieces (15g)
1/2 cup sliced mushroom, soaked (25g)
1/2 cup dried shrimp & dried scallop, soaked (25g)
2 chinese sausages, cut into small pieces
2-inch knob ginger, sliced ginger
2 spring onion, finely chopped
6 clove garlic, (minced)

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

1. In a large bowl,
Add (A) 2 cups of glutinous rice,
Washed and Soaked for overnight.

2. Add the (B) Chicken pieces, 1/2 cup sliced mushroom,
1/2 cup dried shrimp & dried scallop, 2 chinese sausages and sliced ginger
and mix all (Marinade) 1 tbsp sweet rice wine, light soy sauce, oyster sauce,
sesame oil, white pepper and corn flour, mix well then set aside for overnight.

3. Heat the 2 tbsp vegetable oil in a pan over medium high heat,
Add minced garlic and fry until golden brown,
Combine with 2 cups of soaked glutinous rice, stir-fry for a few minutes.

Season with 1 tbsp dark soy sauce, oyster sauce, sesame oil,
Sweet rice wine and slowly add 1 cup of hot water,
This pretty much depends on the type of glutinous rice you use.

Cook for a few minutes to mix everything together and heat through.
Remove from the heat.

4. Fill the pan/wok with boiling water,
Prepare 8 ceramic bowls, put the filling on the bottom layer,
then to the top with cooked glutinous rice. cover the lid, and steam for 20 minutes
(depending on size and thickness of pieces chicken can take shorter or longer)
water should never be allowed to run dry, keep an eye on the water level while steaming.

Served hot, and garnished with spring onions.

Helpful Tips:
Tesco Skin on Chicken Breast Fillets 1 Piece Weight: 135g

Since sweet rice wine can be hard to find,
you can use ''Tesco Pale Cream Sherry'' instead.

Recipe Source: JosephineRecipes.Co.Uk

Tried this recipe?

Why not leave a comment or  share your re-create pictures here?

No comments: