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.
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.
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.
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.
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.
After they are steamed, they can be kept frozen or stored in the refrigerator for up to 3 days.
Lo Mai Gai is also known as: Chinese Steamed Glutinous Rice with ChickenLor 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.
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.
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.
Transfer glutinous rice to a plate. Add 2 tablespoons of mushroom water. Steam for 45 minutes.
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.
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.