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 others 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 is quite popular too. It omits all meat and uses only shiitake mushrooms and mushroom sauce instead.
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 the 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 chilli sauce to go with lo mai gai
Lo mai gai is best served with a spicy smooth sauce which is commonly sold commercially. A hot and sweet chilli sauce would work best. Otherwise, the classic sriracha chilli sauce is a great match too.
Freeze lo mai gai
After they are steamed, they can be kept frozen or stored in the refrigerator for up to 3 days.