Today I am going to make Loh Mai Kai aka glutinous rice chicken. It’s another dish that disappeared with my old blog and now that we are in lock down and it’s too cold to go into my garden yet, I will update to this new blog.
I make this dish once or twice a year only, hence it is not worth it for me to buy the proper bowls. Now that was before. I have since been given a set of stainless steel bowls especially for making this dish. I do not like using tin foil either so stainless steel bowls it is! If you do not have any then using rice bowls is all right too. I will never order or eat this dish outside, especially in London because I do not know how many times they have been steamed and re- steamed nor how long and how many days they have been kept. Have they been kept safely and hygienically and so on.
Once in a blue moon I will order at Dim Sum restaurants just to try but am too often disappointed with the soggy soft mess. I much preferred my glutinous rice to be al dente aka with a bit of a bite. Plus the fact my home made ones has more ‘liew’, toppings.
Mushrooms should be plum thick and saucy, chicken should taste of chicken which one can only get from chopping a whole chicken yourself. The Chinese sausage should be thin but not too thin with a bite to them, not soft so one can taste the different texture.
I always like to serve my home made Loh Mai Kai 糯米鸡 with spring onions and crispy garlic. Freshness from the spring onions and crunch form the crispy garlic, umami taste of the mushroom, sweet Chinese sausage, smell of sesame oil mingling with rice wine …………..
First updated on 19th April 2017 – Old lost blog
- Chicken pieces
- Shitake mushrooms
- Chinese sausages
- Glutinous rice
Marinate for Chicken
- Rice wine
- Light soy sauce
- Dark soy sauce
- Five spice powder
- Sesame oil
- Chicken powder
To thickens the sauce
- Soaked mushrooms water
- Corn starch slurry
- Salt & pepper
Marinate for the glutinous rice after soaking overnight
- Pork lard
- Caramel soy sauce
- Sesame oil
- Soy sauce
- Cooking sauce from chicken
Frying the chicken and shitake mushrooms
- Sesame oil
- Minced ginger
- Minced garlic
- Marinated chicken pieces
- Sat & Pepper (taste and season)
- TIP – Using a whole chicken bones in taste a lot better. I used some breast meat and middle wings and drumlets.
- TIP – Make extra sauce.
- TIP – Be generous with your Chinese sausages, slice thinly but not too thin and add 3 slices to each bowl.
- TIP – Save the soaking mushroom liquid to add to sauce.
- TIP – Your chicken need to be a tad saltier and stronger in taste than normal dishes so as to flavour the rice
- TIP – I do not like to cook my Chinese sausages as I like them to be a bit firm and the colour to stay pink. The steaming is good enough to just cook them nicely.
- TIP – Steaming time varied on how high your heat is and also depend if you want to eat now or freeze some for later. If you want to re-steam later then don't steam too long. Taste your rice.
Update 30th March 2020 – the marinated soaked overnight glutinous rice, NO steam method. I much prefer this method. I find it easier to handle when packing into bowls in readiness for steaming. Although the steaming time is longer it taste better.
Updated a TIP 19/08/2020 – You need to bang bang the pots with rice on the table for a bit so the rice will fall into any open space (lubang lubang)