Monday, May 20, 2013

Recipe: Lo Mai Gai 糯米雞 (Steamed Glutinous Rice with Chicken and Mushroom)

Lo Mai Gai (糯米雞) is a savoury steamed glutinous rice dish which are commonly found in dim sum restaurants. In Malaysia, they are served in a small stainless steel bowl and then unmoulded tableside onto a plastic plate.

Lo Mai Gai


For us, a good lo mai gai must have sticky, soft and flavorful glutinous rice, moist and juicy chicken and a meaty Chinese mushroom. However, many dim sum restaurants don't do this dish justice as the chicken can sometimes be too tough or the glutinous rice has been oversteamed until mushy. Plus we always struggle to finish the lo mai gai since it is quite filling since we like ordering many other dim sums to eat at the same time.


To make lo mai gai at home is not difficult. With some instructions from my mum, we made these lo mai gai for lunch one day and they turned out great. I have kept it simple and just used chicken and Chinese mushrooms only. For the chicken, we used chicken drumstick and wing as it is much more moist and juicy and can take longer cooking times without going tough. If you look at my ingredients list, you will notice this is also a pork-free recipe so anyone can enjoy this. :)




Cooking times will also vary, depending on how soft and sticky you like your rice. As a rule of thumb, you should steam it for at least 45 minutes on medium heat, then taste the rice - it should feel sticky and moist. When cooking, you should ensure that the glutinous rice in the bowl is covered with the sauce/water to ensure it will cook evenly. In the instructions below, I have given steps on how to serve it in two different ways - you can either steam it in aluminium/heat-resistant small bowls and then unmould it when serving, or steam it in ramekins and serve it straight without unmoulding. The former would be the traditional way of doing it.




Lo Mai Gai 糯米雞 (Steamed Glutinous Rice with Chicken and Mushroom)
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Makes 6

Ingredients
450g glutinous rice, soaked for 4 hours
1 chicken drumstick, cut into 4 pieces
1 chicken wing, cut into 3 pieces
6 Chinese mushrooms, soaked
2 shallot, finely chopped
2 clove garlic, finely chopped
1 tsp chicken seasoning powder
1 tbsp dark soy sauce
400ml water
4 tbsp cooking oil


For marinating the chicken
1/2 tsp salt
1 tsp ginger wine (or Chinese wine)
2 tbsp light soy sauce



1. Marinate the chicken with the salt, ginger wine and soy sauce for at least 1 hour.

2.  In a wok, heat 2 tbsp of oil and add half the garlic and shallots and fry for 1 1/2 minute until fragrant. Add the rice, and stir fry for 2-3 minutes over medium high heat. Remove from heat and place in a bowl.

3. In the same wok, add 2 tbsp of oil and the remaining garlic and shallots and fry for 1 1/2 minutes until fragrant. Add chicken and mushroom and cook for 5 minutes until chicken is cooked through. Season with chicken powder and add water and bring to the boil. Once boiling, add dark soy sauce and remove from heat.

4. In a ramekin: To assemble place rice first followed by chicken and mushroom, then cover with the sauce (from cooking the chicken). You should ensure that the rice is covered with the sauce so that it can cook evenly.

In a small bowl (unmould later): To assemble, place mushroom first, followed by chicken and finally rice and the sauce. You should ensure that the rice is covered with the sauce so that it can cook evenly.

5. Steam over medium heat for 30 minutes, then lower to low heat and steam for further 45-60 minutes, or until the rice is sticky and soft. (If you want to speed things up, just steam over medium heat for 45 minutes)







*I am submitting this to this month's Little Thumb's Up "mushroom" event hosted by Joyce of Kitchen Flavours.


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27 comments:

  1. Hi Yen,
    This is a lovely dim sum snack. I would usually order this when we have dim sum, like what you said, this can be very filling, so we would usually share a plate! I would "kiap" for the mushroom and the rice! Haha!
    Thank you for sharing this delicious snack and linking to LTU!

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    1. The good thing about cooking it at home (besides it tasting nicer) is tht I can have a whole portion and finish it off, and maybe consider having another one after. :)

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  2. I love lo mai gai very much and like to dip it in chilli sauce. Like your version, looks very delicious!

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  3. Hi Yen, I like your version more to Hong Kong style, mine one is Taiwanese style. Hehe...can we exchange please ? :)

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  4. i like lo mai kai! some recipes also use chestnuts and/or salted egg yolk, right. those are my favorite ingredients for this recipe! :D

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  5. One of my favourite dim sum dishes ever. Would love to try this recipe out! :)

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  6. Love regional recipes and this looks like quite a fav. Lovely presentation

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  7. Hi Yen
    Whenever I see lo mai kai it just makes me drool because I loves anything with glutinous rice be it sweet or savoury. But outside shops selling lo mai kai is so oily, and Im glad that lo mai kai is so easy to make at home!!

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  8. Ooooo...I love this! May just give it a try - when I'm not too lazy. Hehehehehe!!!

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  9. lo mai gai with chilli sauce, I like it!

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  10. Long time didn't eat lo mai gai already, that time of the year for glutinous rice dumplings to make an appearance, so I can cook this with leftover glutinous rice like I usually did every year! :D Your version looks soft and delicious!

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  11. Yen, this is one of my favourite dim sim dish! I like your LMK & the rice cooked to perfection. I believe that with just mushroom & chicken would still be enough to produce a great dish!

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  12. yeah, we really like it soft and sticky and yours look perfect! ok, going to like you in fb..!

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  13. Yen, I love lo mai gai and it is one of my dad's favourite dim sum selection! I love it with lots of chilli sauce :)

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  14. Hi Yen! Did you make this together wth Esther? They look equally yummy!

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  15. Just saw Copycat kitchen also cook glutinous rice, now you cook LMK, all are my favourite ler!

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  16. Loh Mai gai is one of those childhood comfort food that I absolutely love! Homemade is definitely better as the store bought ones tends to be on the oily side. Good one!

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  17. I got so excited when I saw this because this is one of the dishes that I crave the most! My grandmother used to make it for me! :D

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  18. Ah lo mai kai! One of the dish I like to order when we eat dimsum!

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  19. One of my fave dim sum ! I love the way you've cooked yours - no need to use lotus leaf to wrap it in :D

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  20. Yen, I just made this as well, wrapped in lotus leaves :)

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  21. What do you mean by soaking the glutinous rice for four hours?

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    Replies
    1. Hi Qi Ying, put the rice in a bowl and pour in enough cold water to cover the rice. Soak for 4 hours, then drain and it is ready for use.

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  22. Hi! Tried your recipe since lor mai gai is not easily available in London. O.M.G. Thank you! You have satisfied a two-month craving!

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    1. You're welcome! I'm so glad that you liked it :D

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  23. Hi, any other subsitute for chicken seasoning powder?

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    Replies
    1. Instead of water, you can substitute with chicken stock. If not, use a little more salt or light soy sauce. The function is to enhance the flavour.

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Please drop any comments or questions you may have here. Thank you so much for reading!

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