Lo Mai Kai Recipe (Steamed Glutinous Rice & Chicken 糯米鸡)
“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.
糯米鸡，是最受亚洲食客喜爱的点心其中之一。软软糯糯又充满米香的浓郁味道，真的好吃又饱腹。
Lo Mai Kai Recipe : Ingredients
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
供4-5份
材料（A）：
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
材料（B）：
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
材料（C）：
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.
Lo Mai Kai Recipe Steps:
(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.
做法：
（1）洗净干冬菇并用5杯份量的水浸泡直至变软。剪点了根椴并切成两半，备用。不要丢弃冬菇水，留待备用。
（2）糯米在水中浸泡至少4个小时。如果浸泡时间较长，则需每6小时换水一次。冲洗并沥干。用列出的材料（A）腌制糯米，至少20分钟。
（3）用列出的材料（B）腌制鸡肉，至少20分钟。备用。
（4）中火，把腊肠煎香。碟出，备用。
（5）加入食油，将葱头炒香。加入糯米。翻炒，一点一点地加入冬菇水，每次2汤匙，把大概2/3份量的冬菇水用掉，直至糯米膨胀并差不多炒熟。保留剩余的冬菇水以备后用。
（6）组织糯米鸡：将2-3片腊肠和一些鸡肉块放进一个小碗中。填入糯米，直到差不多满。将鸡肉腌制的汁和剩余的冬菇水混在一起，在碗里淋上3-4汤匙。用铝箔纸盖住碗。
(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.
自己做的糯米鸡去皮少油，仅280卡路里。
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.
温馨提示：您可以选择喜欢的鸡肉部位，鸡腿，大腿肉，鸡胸或肉碎。这次我用了鸡肉碎。
* 糯米的份量可以用量白米的杯子相同。
Now that you tried Lo Mai Kai Recipe, how about another recipe of Sticky Rice Dumplings (粽子食俗)
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