I love Lo Mai Gai. Period. Need I say more? This Chinese Steamed Glutinous Rice is a favorite menu on Dim Sum table. You know who love Lo Mai Gai more than I do? My dad.

He used to work late, and my sister, and I’d stay late waiting for him to buy Lo Mai Gai or Char Siu Pao as supper from those late-night vendors. Three of us would happily eat away our Lo Mai Gai. I miss those good old days!

Whenever I make Lo Mai Gai, I must make in batch because it is a crowd pleaser and one is never enough for one person.

So, I hope you’d try my Lo Mai Gai Recipe and enjoy it as much as I do.


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Lo Mai Gai Recipe | 糯米鸡

Serve: make 10

Part A : Glutinous Rice

3.50 cup of Glutinous Rice (wash and soak overnight)
1 cup water

1 tbsp dark soya sauce
2 tbsp oyster sauce
2 tbsp sesame oil
2 tbsp Shao Xing rice wine
1 tbsp light soy sauce
1 tbsp sweet sauce
1 tsp five spice
1 tsp white pepper

Ingredients to prepare before start frying:
2 tbsp of dried shrimp
3 tbsp of minced garlic
4 tbsp cooking oil

1. Wash and soak overnight glutinous rice. Keep in fridge.
2. Next day, take out the glutinous rice. Drain and wash the rice gently. Transfer to a bowl.
3. Mix the seasoning with the rice. Mix well.
4. Soak 2 tbsp dried shrimp for 5-10mins. Then, drain and wash it. Minced the dried shrimp.
5. Minced 3 tbsp of garlic.
6. Heat up a wok and add 4 tbsp cooking oil.
7. Add garlic and sauté for 1-2 mins before adding minced dried shrimp. Sauté until fragrant for 1-2 mins.
8. Add rice and stir fried for 2-3 mins. Remove to a steaming bowl.
9. Steam glutinous rice for 20 mins.
10. Add 1 cup water and mix well. Continue steaming for another 25 mins.
11. Remove from steamer and using spatula loosen the rice. Set aside.

Part B: Filling

300gram chicken meat (thigh preferably, cut into bite size)
10 pcs of dried shiitake mushrooms
1 cup water
1 tsp cooking oil

1 tbsp Shao Xing rice wine
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour
1 tbsp grated ginger

Ingredients to prepare before start frying:
1 tbsp dark soy sauce
2 tbsp char siu sauce
½ tsp salt
1 tbsp minced garlic
150ml mushroom water
3 tbsp cooking oil

1. Soak Mushroom overnight with 1 cup of water. Keep in fridge.
2. Marinate chicken with seasoning overnight. Keep in fridge.
3. Next day, remove mushroom and chicken from the fridge.
4. Cut mushroom stem and squeeze out excess water. Leave mushroom water for later.
5. Marinate mushroom with 1 tsp cooking oil.
6. Get ready ingredients to start frying.
7. Heat up a wok. Add 3 tbsp cooking oil.
8. Add minced garlic and cook until slight brown.
9. Add chicken and stir fry 1-2 mins.
10. Add mushroom and cook for another 1-2 mins.
11. Add mushroom water. Braise for 5 mins in low heat.
12. Add dark soy sauce, char siu sauce and salt.
13. Cook until sauce become slight thicken. And transfer to a bowl.

Put together Lo Mai Gai:

2 Chinese sausages

Items to prepare: –
Heat up your steamer
10 bowl
Cut aluminium foil just enough to cover the bowl, cut 10 pieces
Water spray
Steam Glutinous Rice
Chicken filling

1. Remove skin of 2 Chinese sausages and slice thinly.
2. To put together lo mai gai, get ready all the ingredients.
3. In a bowl, add 2-3 slices of Chinese sausages. Follow by chicken filling and glutinous rice. Press down the glutinous rice.
4. Drizzle with some chicken filling sauce and spray twice with water.
5. Cover with aluminium foil.
6. Put in steamer and cook for 45-50 mins.
7. Remove and serve immediately.
8. Serve with chili sauce or hot sauce.

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