Lo Mai Gai

4.8 stars

Lo mai gai or chinese steamed glutinous rice with chicken, mushrooms and Chinese sausages is a common dim sum dish. Usually enjoyed for breakfast or brunch, lo mai gai as known in Cantonese originates from the Guangdong Province.

Preparation 30 mins
Cooking 90 mins


Chinese Steamed Glutinous Rice with Chicken, Lor Mai Kai, 糯米鸡

Malaysian, Singaporean, Cantonese, Bruneian


360 g glutinous rice
3 shiitake mushroom(s)
1 tbsp dark soy sauce
1 tsp shaoxing wine
2 tsp sesame oil
1 tsp sugar
1⁄2 tsp ginger
1 tbsp oyster sauce
100 g chicken meat
1 shallot(s)
1 garlic clove(s)
2 tsp soy sauce
1 Chinese sausage(s)
1⁄2 tbsp oil

Nutrition per Serving

437 kcal
78 g
7 g
14 g

Community Food Snaps

Finally, my first trial... Yippeeeeee!~
Thank you for the recipe, tasted delicious <3
Thanks Grace...another recipe easy to learn...hope its yummy
My daughter was so surprised I can cook this " Lo Mai Kai"..it is not available in Vietnam for us..now it can be
Thank you grace for this wonderful recipe
Made it halal for my malay friends. =)
This recipe is absolutely worth it! It turned out so good!
1st attempt
Yum, yum. Thanks Grace
Yum, yum. Thanks Grace


In 'dim sum' (Chinese tapas) restaurants worldwide, loh mai gai or Chinese steamed glutinous rice with chicken is commonly sold. If you had visited any of these restaurants in Malaysia or Singapore, you would noticed that this dish is usually served in a small disposable aluminum bowl. Normally, it would be steamed in a huge steaming cabinet together with other types of dim sum and fluffy Chinese buns of various fillings.

Halal lo mai gai

Lo mai gai is not a halal dish. However, you can adapt this recipe accordingly and turn it into a halal version. Opting to omit 'shaoxing' wine and Chinese sausages would make it possible. 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.

Vegetarian lo mai gai

While this glutinous rice dish always uses chicken, the vegetarian version has been quite popular too. The dish omits all meat and uses only shiitake mushrooms and mushroom sauce to make it vegetarian.

Prepare lo mai gai in advanced

Do soak the dried mushrooms and glutinous rice in preparation for this dish. The mushrooms have to be really soft or they would not be delicious. Frying Chinese sausages in advanced also helps to quicken the cooking process. Be sure to get those of good quality and without any flavouring. Those with added ‘mei kuei lu chiew’ or rose wine are not suitable for the dish.

Best chili sauce for lo mai gai

Lo mai gai is best served with a spicy smooth sauce which is commonly sold commercially. A hot and sweet chili sauce would work best. Otherwise, the classic sriracha chili sauce is a great match too.

Freeze and keep lo mai gai

After they are steamed, they can be kept frozen or stored in the refrigerator for up to 3 days.

Steps to Prepare

Lo Mai Gai Step 1

Step 1 of 6

    • 360 g glutinous rice
    • 3 shiitake mushroom(s)

Soak glutinous rice and dried mushrooms for at least 5 hours. Do not discard water used to soak dried mushrooms.

Lo Mai Gai Step 2

Step 2 of 6

    • 1⁄2 tbsp dark soy sauce
    • 1 tsp shaoxing wine
    • 1 tsp sesame oil
    • 1 tsp sugar
    • 1⁄2 tsp ginger
    • 1⁄2 tbsp oyster sauce
    • 100 g chicken meat

Chop chicken into bite sizes. Marinate chicken and hydrated dried mushrooms with the light soy sauce, dark soy sauce, shaoxing wine, sesame oil, sugar, oyster sauce and minced ginger together with four tablespoons of mushroom water.

Lo Mai Gai Step 3

Step 3 of 6

    • 1 shallot(s)
    • 1 garlic clove(s)
    • 1⁄2 tbsp oyster sauce
    • 1⁄2 tbsp dark soy sauce
    • 2 tsp soy sauce
    • 1 tsp sesame oil

In a pan, heat oil over medium heat to sauté sliced shallots and minced garlic until fragrant. Reduce the heat to the minimum. Then, add glutinous rice, oyster sauce, dark soy sauce, soy sauce and sesame oil. Mix thoroughly until glutinous rice blends in evenly with the sauces.

Lo Mai Gai Step 4

Step 4 of 6

Transfer glutinous rice to a plate. Add 2 tablespoons of mushroom water. Steam for 45 minutes.

Lo Mai Gai Step 5

Step 5 of 6

    • 1 Chinese sausage(s)
    • 1⁄2 tbsp oil

In a pan, heat oil over medium heat to cook chicken with the marinated ingredients. Gravy may be thickened with cornstarch mixture. Optionally, you may separately sauté the slices of Chinese sausages in a pan (without oil) over medium heat.

Lo Mai Gai Step 6

Step 6 of 6

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 10 minutes. Serve hot. Alternatively, freeze them for later consumption.

Published: October 19, 2016

1 Discussions

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4 months ago


Hi Grace, can I know how to overcome hardness in my glutinous rice ? I’ve soaked the rice for 12 hours and did as per video. But it turned out to be rather hard upon reheat.

3 months ago

Grace Teo

Do you mean after freezing? Or even after steaming, the rice is still hard?

3 months ago


Hi Grace, thanks for reply. The rice is hard After steaming for the second time (reheat). I prepared the night before for breakfast. Took out from the freezer and reheated via steaming method for 20 mins. The rice was rather hard instead of the chewy soft texture. I’m not sure where had gone wrong? Perhaps I’ve not soaked long enough at step 1 ? Is 12 hours of soaking enough?

2 months ago

Grace Teo

Hi Mavis, 12 hours should be more than enough. Was the rice soft at Step 4? I'm assuming the rice was not steamed long enough and was still hard when you packed to freeze. Could that be the issue?