Loh Mai Kai2012-12-16
- Servings : 4
- Prep Time : 4:15 h
- Cook Time : 25m
- Ready In : 0m
This recipe is courtesy of Elaine Ho, the author of Chopstick Diner
Delicious doesn’t even begin to describe it. The intricate set of flavours present in good ‘Loh Mai Kai’ will be able to perk your sense of taste while building your appetite. Make it a day earlier and when you want to eat it for brekkie, just steam it for 25-30 minutes.
Consisting of steamed glutinous rice filled with chicken, juicy mushrooms and Chinese sausages, “Loh Mai Kai” is usually wrapped up in dried lotus leaves before the parcels are steamed. The close proximity of the ingredients with each other inside the protective wrapping of the lotus leaf allows their flavours to seep into the glutinous rice and impart them with their richness, even as their individual flavours heightens during the steaming process. The best part about making them at home is you’re able to heap up on those ingredients accompanying the glutinous rice, unlike the ones served in foil or steal bowls in restaurants. These sometimes have a very small serving of chicken and mushrooms, it really makes you wonder if buying them was the right decision at all.
As the main ingredient in this dish, the glutinous rice has to be prepared perfectly for that optimum eating pleasure. Also known as ‘sticky rice’, they belong to the short-grained Asian rice category. Contrary to popular belief, glutinous rice does not contain any gluten. Their name actually originates from the fact that they have a ‘glue-like’ consistency, lending them a chewy texture. They are usually available in three different colours- white, meaning they have been hulled, or brown and deep purple-black, for the unhulled variety. Apart from their role in satisfying your tummy, glutinous rice is also popular due to their medicinal qualities. In Oriental medicine, glutinous rice is prized for their ability to treat frequent diarrhoea and weak stomach problems, especially those linked to digestive functions. This rice variation is also known for its high thiamine and iron content.
“Loh Mai Kai” is usually served for breakfast, which makes sense really. Glutinous rice has the ability to keep you feeling full for a longer period of time, so this dish would be a good way to fuel your day. Along with some yummy chicken, mushrooms and Chinese sausages, can you really say no to this breakfast?
- 2 cups glutinous rice, soaked in water for 4 hours or overnight then discard water
- 4 pieces chicken fillets, cut into bite size
- 5 pieces of shiitake mushrooms, soaked in some water until mushrooms are soft then remove stems and sliced thinly
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons ginger juice *
- 1 tablespoon vegetable oil
- 1 tablespoon Lee Kum Kee XO sauce
- a dash of pepper
1. Marinade chicken pieces and mushrooms with light soy sauce, dark soy sauce, sesame oil, sugar, pepper and ginger juice for about 2 hours
2. Heat a clean wok over high heat then add vegetable oil and XO sauce and fry for a few seconds. At the same time, add some water into a steamer and put over high heat until steam is formed.
3. Add rice and continue frying for another minute or so until rice is well coated
4. Meanwhile, using some vegetable oil coat 4 small porcelain or stainless steel soup bowls
5. Add marinaded chicken pieces and mushrooms evenly into the 4 bowls
6. Top chicken pieces and mushrooms with rice. Press rice with the back of a spoon until evenly leveled
7. Pour extra marinade sauce onto rice
8. Repeat step 6 and 7 for the other 3 bowls
9. Place bowls in a steamer and cover. Steam for 25 minutes
10. Serve immediately or alternatively keep uncooked glutinous rice in the refrigerator and steam glutinous rice only when you want to have it for breakfast. You should be able to keep it in the refrigerator for up to 3 days
* Ginger juice is derived from minced ginger and extracting the juice by squeezing it with a muslin cloth
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