Lo Mai Kai Recipe (Steamed Glutinous Rice & Chicken 糯米鸡)

Delicious Dim Sum breakfast 美味点心早餐

Homemade Lo Mai Kai is simple to make. Do it yourself. 自制糯米鸡真的很简单。

Lo Mai Kai (name for glutinous rice & chicken in Cantonese) is one of the most popular dim sun dishes in Asian countries. Delicious rice dish, soft and sticky, aromatic and filling. Enjoy it while hot. 


Any kind of bowl, even disposable aluminum foil bowl, for making Lo Mai Kai.

Serves 4 – 5
Ingredients (A):
2 cups of glutinous rice, soaked for 4 – 6 hours 
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce 
1 tablespoon of oyster sauce 
1 tablespoon of sugar 
1 teaspoon of chicken powder
Pinch of white pepper 

Ingredients (B):
250g chicken meat, cut 
1 tablespoon of light soy sauce 
1 teaspoon of oyster sauce 
1 teaspoon of Chinese Hua Diao Wine 
1/2 teaspoon of sesame oil
1 tablespoon corn starch
Pinch of salt and white pepper 

Ingredients (C): 
4 large dried shiitake mushrooms, soaked and trimmed (keep the water of soaked mushrooms) 
1 Chinese Lap Cheong sausage, sliced 
2-3 shallot, chopped 
2-3 tablespoon of oil

2杯 糯米,浸泡4-6小时
1汤匙 酱青
1汤匙 黑酱油
1汤匙 蚝油
1汤匙 糖
1茶匙 鸡粉
少许 白胡椒

250克 鸡肉,切块
1汤匙 酱青
1茶匙 蚝油
1茶匙 花雕酒
1/2茶匙 麻油
1 汤匙 玉米粉
少许 盐和白胡椒

4个 大冬菇干,浸泡及剪根椴(留浸泡过冬菇的水)
1根 腊肠,切片
2-3个 红葱头,切碎
2-3汤匙 油

Long ingredients list, but it’s easy to make.

(1) Wash dried mushrooms and soak with 5 cups of water until soften. Trim and cut halves. Set aside. Do not discard the mushroom water, keep for later. 

(2) Soak glutinous rice in water for at least 4 hours. If soaking for longer hours, change water every 6 hours. Rinse and drain. Season soaked glutinous rice with listed ingredients (A), marinate for at least 20 min.

(3) Season chicken meat with listed ingredients (B), marinate for at least 20 min. 

(4) Pan fry sliced Lap Cheong over medium fire, until aromatic. Dish out and set aside. 

(5) Add in oil, and saute shallot until aromatic. Add glutinous rice. Stir fry, add mushroom water, bit by bit, 2 tablespoons each time, until rice plumped up and almost cooked. 2/3 amount of mushroom water should be used. Keep the remaining mushroom water for later. 

(6) Assemble Lo Mai Kai: Arrange 2-3 slices of Lap Cheong and some chicken meat in a small bowl. Fill in glutinous rice, until almost full. Combine the chicken marination gravy with remaining mushroom water. Spoon 3-4 tablespoons of mushroom water mixture over the bowl of rice. Cover bowl with aluminium foil. 

(7) Repeat step (6) for another 3-4 bowls, or until all ingredients used up. Steam Lo Mai Kai on high heat for 1 hour. When done, invert bowl of Lo Mai Kai onto a plate to serve. 

Steaming hot delicious glutinous rice & chicken dish. 芬香扑鼻的软糯可口糯米鸡。







(7) 重复步骤(6),直到所有配料用完。大概可备多3-4碗。把所有糯米鸡高温蒸上1小时。完成后,将糯米鸡倒入盘子中,即可食用。

My Lo Mai Kai counts about 280kcal since it’s less oil, less fat.

Tips: Your choice of chicken meat, drumstick, thigh, breast, or mince meat. I used minced meat this time. * Measure glutinous rice with the same cup as cooking white rice will do. 

* 糯米的份量可以用量白米的杯子相同。

Related Posts

pan cake
Cakes and Bread

Basic Homemade Crepe

“Simple pan-crepe you can make at home, for hearty breakfast or tea time snacking Ray, one of my blog readers, requested a pan cake recipe

Read More »
Sambal Prawns
Fish & Shells

Sambal Prawns

“This Sambal prawn was cooked simply to enliven the taste of my Nasi Lemak dish.” I cooked this to complement my Nais Lemak dinner the

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.