Loh Mai Kai (literal translation : Glutinous Rice with Chicken)

It has been a while since I last had this dish.  In Kuala Lumpur, you can get it at coffee shops throughout the day along with the char siew paos. It is one of the staples at dim sum restaurants. 

Loh Mai Kai is made from glutinous rice.  As kids, we were always told not to have too much because of the "wind" it can cause in the stomach.  Now that we are older, it makes more sense.  So, beware!  Too much loh mai kai is not too kind on the stomach.

Susan, my sister, actually started me on this dish.  Last week, she told me she made it and it was a success.  It actually is very easy, though a bit time consuming because you need to soak the glutinous rice, preferably overnight. I am never a favourite of delayed actions.  I am a now person - my food now, not tomorrow.  However, the Loh Mai Kai was worth the wait.

Here is the recipe for Loh Mai Kai (Glutinous Rice with Chicken)

Ingredients:
150g glutinous rice
2 cloves garlics, mashed
1 cup chicken stock (or sauce from chicken)
60g chicken meat
2-3 black Chinese mushrooms, soaked and cut into thin slices

Chicken Marinade:
1 tsp light soy sauce
1 tsp sesame oil

1 tsp oyster saucea dash of pepper
1/2 tsp Hua Tiau Jiu (Chinese wine)

1 tsp tapioca flour

 salt

Ingredients for glutinous rice:
1  tsp light soy sauce
1 tsp pepper

1 tsp sugar
1/2 tsp salt
1 tsp sesame oil

1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

To prepare:

1)       Wash glutinous rice, soak it for two hours, meantime, marinate the

chicken.

2)       Heat up the frying wok, add in oil, garlic and soaked glutinous rice,

stir fry for 2 minutes. Add in all the ingredients for glutinous rice and stir fry till mixed well.

3)       Grease 3 rice bowls, arrange slices of mushroom and chicken.

4)       Top up with fried glutinous rice and press down to make it firm.

5)       Add in chicken stock into these filled rice bowls, make sure the water

level is at least 1 cm above the rice.

6)       Steam for 40 minutes.

7)       Remove the Loh Mai Kai from the rice bowl by turning onto a plate. 

P.S.  You can always add chinese sausages, after frying them lightly. 

Enjoy!