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Tuesday, July 22, 2014

Lo Mai Gai (Chicken Glutinous Rice)

This dish has been my son's favourite. He simply loves glutinous rice. So decided to make him this. Be warned that the ones sold in shops are really oily. So don't expect that when you make it at home. This is a healthier version since you get to choose what kind of chicken part you want and how much seasoning to add. It is basically quite a straight forward dish to prepare. Have fun!

What you need
- Chicken fillet / De-boned Chicken thigh
- small aluminium trays to put it in
- glutinous rice
- chicken stock
- dried mushrooms/ Chinese sausage (optional)

Marinade the chicken
- sesame oil
- soya sauce
- oyster sauce
- corn flour
- white pepper

Seasoning water for rice just before steaming
- sesame oil
- light soya sauce
- salt
- chicken stock
- water

1) Rinse and soak the glutinous rice for at least 2 hours
2) Slice the chicken and marinade it
3) After soaking the rice, discard the water
4) Layer the chicken (and dried mushrooms/Chinese sausage) inside the tray first as the first layer
5) For the next layer, cover the tray with rice, packing it tightly
6) Put the seasoning water in the tray till it covers the rice
7) Finally steam it

If you find the chicken dry, I suggest you either use chicken thigh (since it is more tolerant to heat) or steam the glutinous rice first before you assemble into the tray

Some recipes soak the glutinous rice overnight together with the seasoning water in it already. I haven't tried that but I can imagine the rice to be darker in colour and more tasty.

Anyway, just grasp the main idea and tweak it to whatever suits you and how much time you have!