Recipe Ingredient
- 250g glutinous rice
- 2 cups water
- 100g chicken meat
- 50g lean pork meat
- 1 Chinese sausage (lap cheong), thinly sliced
- 10g black Chinese mushrooms, soaked and cut into thin slices
- 5 shallots, sliced
- Seasoning (A) :
- 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
- 1/2 tsp dark soy sauce
- 1 tsp oil
- 1 tsp cornflour
- Seasoning (B) :
- 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
Instructions
- Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
- Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
- Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
- Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle.
- Steam for 30-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.
Well balance in taste and flavour. All my family members from young to seniors love this when I cooked for them.