Lor Mai Kai is a popular dish you can find in many Dim Sum restaurant. This can also be found in some hawker stalls or coffee shops that sells steamed Pau.
Ingredients : (makes 4)
160g Glutinous rice
110g chicken (cut into small pieces)
4 medium chinese dried mushroom, soaked
20g Chinese sausage (Lap Cheong), sliced
5g dried shrimp, soaked & reserved the water)
1 shallots
1 clove garlic
150ml Water (include water from soaking Dried Shrimp)
Marinate Mushroom:
1 tsp Light soy sauce
1/2 tsp Sugar
1/2 tsp Oyster sauce
Marinate Chicken:
1/2 tsp Oyster Sauce
1 tsp Corn Flour
1 tsp Light Soy Sauce
1/2 tsp Sesame Oil
1 tbsp Chinese Cooking Wine
dash of white pepper
Seasoning for rice :
1 1/2 tbsp Cooking Oil
1/2 tsp Sesame Oil
1 1/2 Oyster sauce
1 tsp Chinese Cooking Wine
1 tbsp Sugar
2 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1 tsp Salt
Dash of White Pepper
4 Chinese Rice Bowl or Aluminium foil cups
Step By Step:
1. Soak glutinous rice in some clean water for overnight.
2. Marinate chicken meat & mushroom separately for overnight.
3. Chopped soaked dried shrimp, garlic & shallots finely.
4. Heat up pan with some cooking oil & sesame oil. Toss the chopped ingredients in #3 until fragrant.
5. Add in glutinous rice and all the seasoning for rice & mix evenly. Remove from heat & transfer to a big bowl/plate/pan for steaming.
6. Pour in 150ml water into the rice. Use a spoon to stir lightly.
7. Steam over rapid boiling water for 30 minutes.
8. Prepare chinese rice bowl by using a brush to oil the bowls. This is to prevent the rice from sticking to the bowl & easy to pour out later.
9. Then place marinated chicken, chinese sausage & mushroom on the base of the bowl.
10. Scoop the glutinous rice to the bowl. Press slightly when putting the rice, so that it will stick well after steaming.
11. Steam again for another 15 minutes over rapid boiling water.
12. Invert Lor Mai Kai onto small plate before serving. Serve hot.
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More details please visit: http://www.edgi.com.my