Loh Mai Kai – Steamed Glutinous Rice with Chicken

By Margarita Lee

Ingredients A:
* 500g glutinous rice, soaked for at least 4 hours
* 300g boneless, skinless chicken thighs, cut into bite-size pieces
* 300g Char Siu (Chinese BBQ pork), sliced thinly (Optional or substitute with Chicken Char Siu : Recipe here :
* 10 small dried mushrooms, soaked in warm water for at least 30 minutes (reserve water for later use)
* 1 Chinese/Cantonese sausage link, casing removed and sliced thinly (Optional) or order Halal Lap Cheong from Shopee  (see below)
* 5 hard-boiled eggs, shelled and halved

Ingredients B (Marinade):
* 3 tbsp light soy sauce
* 3 tbsp Chinese cooking wine or Shaoxing wine (Optional)
* 2 tbsp oyster sauce
* 2 tsp dark soy sauce
* 2 tbsp ginger juice, freshly squeezed
* 1 tsp sugar
* 1 tsp cornflour
* 1/2 tsp white pepper powder
* 1 tbsp sesame oil

Ingredients C (Sauce):
* 2 tbsp oyster sauce
* 2 tbsp light soy sauce
* 2 tsp dark soy sauce
* 2 tsp sugar
* 1/2 tsp white pepper powder
* 1/2 tsp salt
* 1/4 tsp Chinese five spice powder
* 3 tbsp fried shallots
* 2 tbsp shallot oil


  1. Rinse soaked glutinous rice with cold water and drain well. Soften the mushrooms in warm water for at least 30 minutes, then remove the mushrooms and slice thinly. Reserve the mushroom water for later use. Cut the Chinese sausage and Char Siu into thin slices.
  2. Marinate the chicken and mushrooms with Ingredients B for at least 1 hour. Reserve some marinade after marinating the chicken and mushrooms.
  1. Prepare a steamer and bring the water to a boil. Add the drained glutinous rice and steam for 45 minutes or until fully cooked. In a separate bowl, mix together Ingredients C and toss well with a spatula. Add the cooked rice to the bowl and mix well with the sauce.
  1. Arrange 2 pieces of chicken, 1 mushroom, 2 slices of sausage, 2 slices of Char Siu, and half of a hard-boiled egg in the bottom of each rice bowl or ramekin. Spoon in the steamed rice and divide into 10 equal parts, pressing the rice down with the back of a spoon. Spoon 1 tablespoon of the reserved chicken marinade and 1 tablespoon of mushroom water over each bowl of rice.
  1. Place the bowls in the steamer, cover with a lid, and steam for 30 minutes.
  1. Remove the bowls from the steamer and let cool for 5 minutes. Invert the Loh Mai Kai onto small plates and serve immediately.

Halal Chinese Sausage : To Buy

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