In many Chinese food eateries especially those selling 'Dim Sum' (chinese tapas), 'Loh Mai Kai' or chinese steamed glutinous rice with chicken is commonly sold. If you have visited one of these eateries in Malaysia, you might have noticed that this flavourful dish is usually served in small disposable aluminium bowls. Normally, it would be steamed in this huge steaming cabinet together with different kinds of fluffy chinese buns of various fillings. 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 chilli sauce, I would gleefully enjoyed every bite deliciously. You would have 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 it for later consumption. It's that convenient. If you want to enjoy this without alcohol, just skip the 'shaoxing' wine and for vegetarians, this dish would still be awesome without meat. However, 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 the chinese sausages with other types but the taste would be different then. The chinese sausages maintain the authentic taste of this dish. However, be sure to get chinese sausages of good quality (not those with 'Mei Kwei Lu Jiu'/rose wine). That would definitely makes a difference.
Enjoy the dish while it is steaming hot. Be careful though because you would not want to burn your palate!
Chinese Steamed Glutinous Rice with Chicken is also known as: Lo 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.
Marinade 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) and cook until glutinous rice is evenly mixed with the sauces.
Transfer glutinous rice to a plate to steam for 45 minutes. Add 2 tablespoons of mushroom water.
Then, cook the marinated ingredients over medium heat until chicken is cooked. Gravy may be thickened with starch mixture. Optionally, you may lightly sauté slices of Chinese sausages.
Place chicken, mushroom, Chinese sausage and some gravy into a bowl and finally fill it up with glutinous rice. Cover bowls with aluminium foil and steam for another 10 minutes or freeze them for later consumption. Enjoy Chinese steamed glutinous rice fresh out of the steamer.