Recipe Ingredient
- 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
Instructions
- 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.
