Friday, 30 November 2012

Glutinous Rice Chicken ( Loh Mai kai ) 糯米鸡

Glutinous Rice Chicken ( Loh Mai Kai) 糯米鸡


   Tasty loh mai kai for dim sum


The loh mai kai is popularly eaten for breakfast. It is sold at most coffee shops run by the Chinese. However, the loh mai kai sold at most coffee shops are average in taste only, while the ones sold at dim sum outlets fare better. I remember it used to cost slightly more than a ringgit (dollar) to buy one from the shop but now it costs three ringgit just for one loh mai kai and most often the taste of the store-bought ones is not totally satisfactory. 

SK made one batch last week but he did not want to post it yet as he thought he could improve on the basic recipe before sharing it here. This improved version is so much tastier than the batch last week. We gave this the thumbs up!



600g glutinous rice( soaked for 3 hours )
2 chicken drumsticks ( chopped into bite-sized pieces )
10 dried mushrooms ( soaked and halved )
4 Chinese sausages ( sliced diagonally )
4 tbsp cooking oil for oiling the bottom of the rice bowls
500 ml water

N.B. I used the Hong Kong lap chai sausage (香港粒仔蜡肠)


Chicken Marinade


1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp ginger juice
1/2 tbsp sesame oil
1/2 tsp sugar
1/2 tsp pepper
1/2 tsp dark soy sauce

Mushroom Marinade


2 tbsp shao hsing wine
2 Chinese soup spoons cooking oil
1 tsp soy sauce
2 tsp sugar

Squeeze out the water from the mushrooms. Place marinade ingredients in a bowl and mix well then add in the mushrooms and mix thoroughly.

Seasoning For The Glutinous Rice 


1 1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp soy sauce
2 tbsp shallot oil
1 tsp salt
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp pepper
1/2 tsp shao hsing wine

 Marinated chicken pieces

 Sliced Chinese sausages

 Marinated mushrooms

 Left : teaspoon (tsp). Right : Tablespoon (tbsp)

 The loh mai kai covered with an aluminium foil



1.  Drain the glutinous rice, add in 500 ml of water and steam for 25 minutes. Stir in the seasoning whilst still hot. Mix well and set aside.
2.  Marinate the chicken pieces for 1 hour
3.  Marinate the mushrooms for 1 hour
4.  Oil the bottom of a porcelain Chinese rice bowl. Place in 1 piece each of the chicken, mushroom and sausage.
5.  Spoon glutinous rice on top and press it down and level the glutinous rice over the chicken, mushroom and sausage with the back of the spoon
6.  Cover the bowl with aluminium foil and steam for 25 minutes

Note :
1)  You can read up on how to make shallot oil
2)  You can read up on the technique of steaming food here


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