Lo Mai Gai is a popular dish in Hong Kong-style dim sum restaurants. The steamed glutinous rice is soft but chewy and has a touch of ginger. The marinated chicken and mushroom as well as the slightly sweet lap Cheong complement the taste of the Lo Mai Gai.
Making your own Lo Mai Gai at home is quite easy. The cooked Lo Mai Gai can be frozen for later consumption. Whenever you want to enjoy it, just steam again for 15-20 minutes and it is ready to be served!
Put some Thai chili sauce on the side and you have yourself a hearty meal.
CHINESE VERSION: 软Q糯米鸡
Lo Mai Gai (Steamed Glutinous Rice Chicken) | MyKitchen101en
Yields: 8 serving
Ingredients:
For Chicken:
- 290 g chicken thigh meat (cut into large pieces)
- 1 ½ tsps oyster sauce
- 1 ½ tsps light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp fine sugar
- 1 tsp cornstarch
- ¼ tsp ground white pepper
For Mushroom:
- 20 g mushroom (soaked, squeezed, cut into 6)
- 1 tsp oyster sauce
- ½ tsp light soy sauce
- ½ tsp fine sugar
- pinch of ground white pepper
For glutinous rice:
- 2 tbsps cooking oil
- 25 g garlic (chopped)
- 15 g old ginger (thinly sliced)
- 500 g glutinous rice (soaked overnight, drained)
- 2 tbsps oyster sauce
- 2 ½ tbsps light soy sauce
- 1 tsp dark soy sauce
- ½ tsp ground white pepper
Others:
- 1 stick lap cheong / Chinese sausage (cut into 16 slices)
- 240 ml water (mushroom soaking water)
- pinch of MSG Ajinomoto (optional)
Instructions:
Preparing the ingredients:
1 Chicken meat: Add in all seasoning and mix well.
2 Mushroom: Add in all seasoning and mix well.
3 Glutinous rice: Heat the wok, add in cooking oil. Add in garlic and ginger, cook over medium low heat until fragrant. Add in soaked glutinous rice and mix well. Mix seasoning with water, then add to glutinous rice and cook until fragrant.
4 Divide all ingredients into 8 equal portions.
Making Lo Mai Gai：
1 Brush the bowl with some oil.
2 Arrange the chicken, lap cheong and mushroom at the bottom of the bowl.
3 Add in glutinous rice, press down with wet hand until the rice is firm.
4 Add in 2 tablespoons of plain water (or mushroom soaking water).
5 Arrange the bowls in steaming racks.
6 Bring the water of steamer to the boil, turn to medium heat, steam for 50 minutes.
7 After 50 minutes, the Lo Mai Gai is ready to be served!
Lo Mai Gai (Steamed Glutinous Rice Chicken)
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Equipment
- 8 steel bowl for steaming
Ingredients
For Chicken:
- 290 g chicken thigh meat cut into large pieces
- 1½ tsps oyster sauce
- 1½ tsps light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp fine sugar
- 1 tsp cornstarch
- ¼ tsp ground white pepper
For Mushroom:
- 20 g mushroom soaked, squeezed, cut into 6
- 1 tsp oyster sauce
- ½ tsp light soy sauce
- ½ tsp fine sugar
- pinch of ground white pepper
For glutinous rice:
- 2 tbsps cooking oil
- 25 g garlic chopped
- 15 g old ginger thinly sliced
- 500 g glutinous rice soaked overnight, drained
- 2 tbsps oyster sauce
- 2½ tbsps light soy sauce
- 1 tsp dark soy sauce
- ½ tsp ground white pepper
Others:
- 1 stick lap cheong / Chinese sausage cut into 16 slices
- 240 ml water mushroom soaking water
- pinch of MSG Ajinomoto optional
Instructions
Preparing the ingredients:
- Chicken meat: Add in all seasoning and mix well.
- Mushroom: Add in all seasoning and mix well.
- Glutinous rice: Heat the wok, add in cooking oil. Add in garlic and ginger, cook over medium low heat until fragrant. Add in soaked glutinous rice and mix well. Mix seasoning with water, then add to glutinous rice and cook until fragrant.
- Divide all ingredients into 8 equal portions.
Making Lo Mai Gai：
- Brush the bowl with some oil.
- Arrange the chicken, lap cheong and mushroom at the bottom of the bowl.
- Add in glutinous rice, press down with wet hand until the rice is firm.
- Add in 2 tablespoons of plain water (or mushroom soaking water).
- Arrange the bowls in steaming racks. Bring the water of steamer to the boil, turn to medium heat, steam for 50 minutes.
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Nutrition (per serving)
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This looks very good please send me the website thank you