Loh Mar Kai (chicken w glutinous rice)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 400g | glutinous rice, rinsed, soaked overnight and drained |
| 600g | chicken, chopped into bite-sized pieces |
| 25g | dried Chinese mushrooms, soaked and quartered |
| 3 | shallots, sliced |
| 3-4 tbsp | oil |
| Marinade, (A) | |
| 2 tbsp | oyster sauce |
| 1 tbsp | light soy sauce |
| ¾ tsp | thick soy sauce |
| 1 tbsp | ginger juice |
| 1 tsp | sesame oil |
| ¾ tsp | sugar |
| ¼ tsp | pepper |
| 1 tsp | cornflour |
| Seasoning (B) | |
| 1 tsp | salt |
| ¾ tsp | thick soy sauce |
| 1 tsp | Chinese five spice powder |
| 350-400ml | water |
Method
Season chicken and mushrooms with marinade (A) for more than 30 minutes. Steam glutinous rice in a steamer for 40 minutes. Remove and set aside.
Heat oil in a wok and brown shallots or until fragrant. Add the pre-steamed glutinous rice and seasoning (B). Stir-fry well then pour in water to mix. Cover the wok and cook for 5-10 minutes. Dish out and leave aside.
In the meantime, lightly grease 5-6 small rice bowls. Place some marinated chicken and mushrooms in the bottom of each bowl. Fill with glutinous rice. Press down with the back of a rice ladle to fill up to three-quarters of the rice bowl.
Arrange on a steamer and steam lor mai kai over rapid boiling water for 40-45 minutes. Remove and serve immediately.
Recipe uploaded with Shop'NCook for iPhone.
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