Lo Mai Kai

Yummy Lo Mai Kai anyone?

Recipe yields about 4 share...
Ingredients:
250g glutinous rice
2 cups chicken stock
100g chicken meat
1 Chinese sausage (lap cheong)
10g black Chinese mushrooms, soaked and cut into thin slices

Seasoning (A) with Chicken and put aside for 2hours
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1 tsp oil
1 tsp tapioca flour

Seasoning (B) with steam glutinous rice (Look below for details)
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

Method
-Wash glutinous rice, then soak it for two to three hours. Pour away water, steam it for 30 minutes.
-Cut chicken into slices. Marinate with seasoning (A) for about two hours.
Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more.
-Mix cooked glutinous rice and seasoning (B)
-Grease four small-size rice bowls. Arrange mushroom slices, a few slices of Chinese sausages ,chicken.
-Top up with glutinous rice and press down with a ladle.
-Fill the bowls with chicken stock, make sure the water level is above the rice.
-Steam for 30-40 minutes.
-Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.

***Loh Mai Kai taste great with chilli sauce.