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)

 

Rice:

• 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 more cooking oil 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.
   

Chicken:

• 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)

Source

https://tasteasianfood.com/lo-mai-gai/