- 600g glutinous rice, wash and soak for at least 4 hours
- 2 big chicken drumsticks, deboned and cut into smaller pieces or slice (about 300g)
- 6 pcs large mushroom, soak in water till soft
- 1-2 pcs Chinese sausages, sliced
- 1 tbsp ginger juice
- 1 tbsp sesame oil
- 1.5 tbsp cooking wine
- 2 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tbsp corn flour
- dash of pepper
- 1 tbsp light soya sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 50g dried shrimps (soak in water for 10-15 mins, reserve water)
- 10 shallots
- 1 clove garlic
- Soak dried shrimps for 15 minutes and blend together with shallots and garlic till fine.
- 1/2 tbsp corn oil
- 1/2 tbsp sesame oil
- 2 tbsp oyster sauce
- 1 tbsp cooking wine
- 1 tsp chicken powder
- 2 tbsp sugar
- 2 tbsp light soy sauce
- 1 tbsp dark sauce
- salt and pepper to taste
- 550ml water (include reserved dried shrimp water)
INSTRUCTIONS:
- Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
- Heat up corn oil and sesame oil in a wok. Add blended shallots, garlic and dried shrimps, saute until fragrant. Add in glutinous rice and all the seasoning (except water), saute to mix well.
- Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
- Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
- Cover with lid, steam over high heat for 10-15 minutes.
- Invert Lo Mai Kai onto small plate and serve immediately.
Source: Anncoo Journal
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