• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. 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.
  4. Arrange on a steamer and steam lor mai kai over rapid boiling water for 40-45 minutes. Remove and serve immediately.
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