Classic Chinese dim sum dish. Savory sticky rice with Chinese mushrooms and pieces of tender chicken.
Aaand we’re halfway the first week of 2016! Can you believe it? Gosh, before you know it, we’ll be celebrating Christmas all over again haha… Let’s not think about that just yet though. I’ve had my fair share of over-eating on sugary chocolate bark, creamy ice cream and more delicious food. Now, it’s time to balance it out with some savory food. Like today’s recipe: Lo Mai Kai.
Lo Mai Kai (糯米雞) is a traditional Chinese dim sum dish. It’s made with steamed sticky rice, Chinese mushroom and chicken. Traditionally, it’s also be made with Chinese sausage (Lap Cheong). However, as I mentioned before, me and my boyfriend rarely eat pork. Therefor, I omitted it. If you like Chinese sausage though, feel free to add as much as you like. I feel like it’s just as good without the sausage though. In fact, I might even like it better without the sausage 😉 And don’t be scared by the long list of ingredients, it’s mostly just (soy) sauce. I mention it separately per component, because I just like to be detailed with my recipes to prevent any misunderstandings.
To make this dish, you’ll need glutinous rice, which is also known as “sticky rice” or “wax rice”. Glutinous rice is a type of rice that turns sticky after it’s cooked. To prepare this rice, you’ll need to soak it in cold water for at least 4 hours before cooking. I prefer soaking it overnight. The longer you soak the rest, the better the texture and flavor. It’s definitely not a step you can omit if you want your Lo Mai Kai to be delicious. In addition to the rice, you’ll need to soak the mushrooms and marinate the chicken. I like to use chicken thighs, because they’re a lot more tender and juicy than chicken breast. If you want this dish to be more lean, chicken breast is definitely an option though. Either way, both need to sit at least 4 hours. I prefer doing this overnight too. I mean, if the rice is going to soak overnight, you might as well do these steps simultaneously, right? Two kill to birds with one stone 😛
After you’ve soaked the rice and marinated the chicken, you’ll need to mix the rice with some flavorings and cook it for 30 minutes. I just throw it in a rice cooker by the way. It’s so much easier! Love my rice cooker. If you don’t have a rice cooker, a regular pan is totally fine. After you’ve cooked the rice, it will still be slightly undercooked. Don’t worry though, we’ll fix that: Cook the chicken and arrange it nicely in a greased bowl along with the mushrooms. Then, scoop the cooked rice on top and steam the bowls for another 20 minutes. In these 20 minutes the rice will become soft and sticky. Ready to be eaten; invert the bowls onto a plate, sprinkle some spring on top and you’re ready to dig in! Take care not to burn yourself~~ 😉
Have you tried Lo Mai Kai before?
- 500 g glutinous rice, washed
- 50 g dried shrimps
- 2 Tbsp light soy sauce
- 2 Tbsp oyster sauce
- 1½ Tbsp sugar
- 1 Tbsp dark soy sauce
- 1 Tbsp Shaoxing wine
- 1 tsp chicken powder
- 6 large shallots, minced
- 2 cloves of garlic, minced
- pepper to taste
- 480 mL water (+extra for soaking)
- 350-400 g boneless chicken thighs, excess fat removed and cut into smaller pieces
- 2 tsp light soy sauce
- 2 tsp grated ginger
- 2 tsp corn starch
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1½ tsp Shaoxing wine
- a few dashes of pepper
- 2 cloves garlic, minced
- 10 small dried Chinese mushrooms (30g)
- 1 tsp light soy sauce
- ½ tsp oyster sauce
- ¼ tsp sugar
- oil for cooking (and greasing bowls)
- scallions, chopped (optional)
- In a large bowl, soak the glutinous rice.* Set aside.
- In a ziploc bag, add all the ingredients for the chicken except the garlic, mix and let it marinate* in the fridge.
- In a small bowl, soak the Chinese mushrooms in hot water for 5-10 minutes.
- Drain the mushrooms and cut it in smaller chunks if needed.
- Mix the mushrooms with the soy sauce, oyster sauce and sugar under "other ingredients". Let it marinate*.
- In a small bowl, soak the dried shrimps in half of the water (240 mL) for 15 minutes.
- In the mean time, heat 1 tablespoon of sesame oil on medium-high heat in a large skillet.
- Add the garlic and shallots for the rice and sauté until fragrant.
- Add the rice, shrimps, light soy sauce, oyster sauce, sugar, dark soy sauce, wine and chicken powder. Mix until combined evenly.
- Add the shrimp water and the remainder of the water to the rice and bring the water to a boil. Cover and cook for 30 minutes on low.**
- In the same skillet, heat 1 tablespoon of cooking oil on medium-high heat.
- Add the minced garlic for the chicken and fry until golden and fragrant.
- Add the chicken and cook until chicken is just done. Remove from heat.
- Grease 8 small bowls with some flavorless vegetable oil.
- Arrange the chicken and Chinese mushrooms at the bottom of the bowl.
- Add 1-2 spoons of glutinous rice on top and press it down evenly.
- Steam the bowls on medium-high heat for 20 minutes or until rice is fully cooked.
- Serve with some chopped scallions on top.
- * at least 4 hours, preferably overnight
- ** or use a rice cooker