Saturday, March 16, 2024

Lo Mai Gai (糯米鸡)

Ingredients, makes 6 bowls

  • 300g or more boneless chicken thigh, cut into 12 pieces
  • 1 Chinese sausage (lap cheong) cut into thin slices
  • 6 pieces dried shiitake mushrooms, rehydrated
  • glutinous rice, pre-soaked (see below for quantity)
  • chicken stock 
  • ginger (optional)
  • garlic
  • shallots or green onion
  • cooking rice wine
  • light and dark soy sauce
  • oyster sauce
  • five spice powder
  • ground white pepper
  • cornstarch

Instructions - prep (several hours prior)

  • Wash and soak 300 to 350g glutinous rice 4 hours or overnight
  • Soak the shiitake mushrooms
    • likely needs 1-2 hours, less with warm water
    • is needed for the chicken marinade, below
  • Marinade the chicken for at least 1 hour or overnight:
    • 300g or more deboned chicken thigh, cut into 12 or more pieces
    • rehydrated shiitake mushrooms, sliced
    • 1 tbsp sesame oil
    • 1 tbsp cooking rice wine
    • 1.5 tbsp light soy sauce
    • 2 tbsp oyster sauce
    • 1 tsp cornstarch
    • 1/4 tsp ground white pepper (optional)
    • minced ginger (optional)
Instructions - cook (about 1.5 hours)
  • 1-2 cloves garlic, to taste, chopped
  • 1-2 green onions / shallots, to taste, chopped
  • Strain the rice
  • Soak 1-2 lap cheong in warm water, then peel off the skin
  • Slice peeled lap cheong on the bias, then stir fry a few minutes, reserving the oil
  • Set aside the cooked lap cheong for later.
  • Saute chopped shallots / green onions with the lap cheong oil (add oil more if needed) 
  • Add the chopped garlic, fry until aromatic
  • Add the strained rice and stir-fry over medium heat
  • Add to the rice as it cooks:
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 tsp Chinese five-spice powder
    • 300 mL chicken stock
  • Add 1/2 cup water and stir fry the rice over medium heat until most of the liquid has been absorbed
  • Add another 1/2 cup water. Turn off the heat. Stir to mix well.
  • Transfer the rice to a plate or bowl and steam over medium heat for 30 minutes, covered.


  • Stir-fry the chicken and mushroom marinade to brown
  • Add 1/2 cup water and cook another 5-10 minutes until gravy thickens
Combine and finish:
  • Divide chicken and lap cheong between 6 stainless steel or ceramic bowls 
  • Top with the steamed rice 
  • Cover each bowl with aluminum foil
  • Steam for 15 minutes
  • Serve (e.g. invert each bowl over a plate)


No comments:

Post a Comment