In many Chinese restaurants especially those selling 'dim sum' (Chinese tapas), 'Loh Mai Gai' or Chinese steamed glutinous rice with chicken is commonly sold. If you had visited one of these restaurants in Malaysia, you would have noticed that this flavourful dish is usually served in a small disposable aluminum bowl.
Normally, it would be steamed in a huge steaming cabinet together with fluffy Chinese buns of various fillings. Oh, just talking about this makes me miss them so much as I just love indulging in these steamed buns!
My fondest memory of this dish is raiding the freezer at night to soothe my hunger pangs as there is always a couple of them in stock. Thus, it was pretty usual then to have it even for supper. Along with some spicy chili sauce, I would gleefully enjoy every bite. You might had realized in the video that I almost finished my plate of steamed glutinous rice in the wink of an eye.
This recipe yields 4 servings. You may also freeze them for later consumption. It is that convenient. If you want to enjoy 'Loh Mai Gai' without the alcohol, skip the 'shaoxing' wine. For vegetarians, this dish would still be awesome without the chicken. A reminder, though. Do soak the dried mushrooms and glutinous rice in preparation for this dish. The mushrooms have to be really soft or it would not be delicious. You may substitute Chinese sausages with other types but the taste would deviate significantly from the original version. The Chinese sausages maintain the authentic taste of this dish. Nevertheless, be sure to get Chinese sausages of good quality (not those with 'Mei Kwei Lu Jiu' or rose wine). That would definitely make a difference.
Enjoy the dish while it is hot. Be careful, though, because you would not want to burn your palate.
Chinese Steamed Glutinous Rice with Chicken is also known as: Loh Mai KaiLo Mai Kai糯米鸡
Soak glutinous rice and dried mushrooms for at least 5 hours. Do not discard water used to soak dried mushrooms.
Marinate chicken and dried mushrooms with the ingredients listed in (A) and four tablespoons of mushroom water.
Sauté shallots and garlic over medium heat until fragrant. Then, add glutinous rice and the rest of the ingredients in (B). Mix thoroughly until glutinous rice blends in evenly with the sauces.
Transfer glutinous rice to a plate. Add 2 tablespoons of mushroom water. Steam for 45 minutes.
Cook the marinated ingredients over medium heat until chicken is cooked. Gravy may be thickened with corn starch mixture. Optionally, you may lightly sauté the slices of Chinese sausages.
Place chicken, mushroom, Chinese sausage and some gravy into a bowl. Then, fill it up with glutinous rice. Cover bowl with aluminum foil and steam for another 10 minutes. Alternatively, freeze them for later consumption. Enjoy Chinese steamed glutinous rice fresh out of the steamer.