Sunday, August 24, 2014

Lo Mai Gai 糯米雞

We had breakfast at IKEA on a great Saturday morning and I ordered Lo Mai Gai to try out if it was really nice. Surprisingly, it was so yummy but the portion was too little for 4 of us to share. With great enthusiasm, I decided to cook this for Sunday lunch to satisfy everyone's craving. There were not too much hassle to get the 4 main ingredients and with some self discretion of seasonings, I made my best Lo Mai Gai ever! The big smiles and thumbs up from everyone further affirmed the great success of this delicacy.   


3 cups of glutinous rice
3 cups of water
1 Chinese sausages-sliced & half
5 dried mushrooms-soaked and diced into small pieces
pkt of chicken thigh meat-sliced in to small pieces
1 tbsp minced garlic

Meat marinating ingredients
2 tsp of sesame oil
2 tbsp Oyster sauce
Few dash of white pepper
1 tbsp ginger-chopped finely

Seasonings for glutinous rice
5tsp of Knorr chicken powder
2tbsp of light soya sauce
2tbsp of oyster sauce
Few dash white pepper


1. Marinate the chicken with seasoning and keep in fridge for 1-2 hours.
2. While marinating the meat, wash the rice and add in all the seasoning. Soaked the rice for 5-10 minutes. 
3. In a frying pan, saute the minced garlic until fragrant and brownish, add in the glutinous rice and stir fry until well mixed.
4. Transfer the fragrant uncooked glutinous rice to the rice cooker, add the cups of water and set to cook. In between the cooking, stir the glutinous rice to ensure that the top part of the rice is equally cooked and there is no burnt rice at the bottom of the rice cooker.
5. Meanwhile, grease the aluminium foil pie cups, place the marinated chicken, mushrooms and chinese sausages. Cover them with the cooked glutinous rice. Press it as compressed as possible. Steam in the steamer for 15-20 minutes.

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