Saturday, 25 August 2007

Loh Mai Kai
















Ingredients:

  • 250g glutinous rice-washed and soaked for 4 hours, steam for 30 minutes
  • 11/2 cups of water
  • 150g chicken meat
  • 15g chinese mushroom, soaked and cut into thin slices
  • 1 chinese sausage (lap cheong), optional
  • 4 shallots, sliced
Seasoning (A):


  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger juice
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp dark soy sauce
  • 1 tsp oil
  • 1 tsp corn flour
Seasoning (B):


  • 11/2 tsp light soy sauce
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1 tsp dark soy sauce
  • 1/2 tsp Five Spice powder (ng heong fun)
Method:


Cut chicken into slices. Marinate with seasoning (A) for 2 hours.

Heat oil in a wok and saute shallots till soft and fragrant. Add mushroom slices and stir-fry quickly, then dish up.


Add cooked glutinous rice and seasoning (B) and water. Stir fry well for 5 minutes.

Greased a bowl that big enough. Put in fry shallots, mushroom slices, chinese sausage and seasoned chicken. Fill up with glutinous rice and press down the rice. This is to compact the rice.


Steamed for 45 minutes. Then turn over the rice bowl onto a plate and serve with chilli sauces.

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