Lo Mai Gai 糯米鸡 Chinese Glutinous Rice Chicken

🧂 Ingredients

• 500 g glutinous rice
• 300 g chicken thigh meat

  skinless and boneless
• 4-5 fresh Shiitake mushrooms

  if using dry mushrooms, hydrate by soaking till softened for about 30 minutes
• 1 tbsp dried shrimps
• ½ Chinese cured sausage
• 4-8 salted egg yolks
• 4-5 garlic cloves
• 4-5 shallots
• 1 tbsp sesame oil
• ½ cup water

  for cooking the chicken
• ½ cup water

  for cooking the rice
• 2 tbsp Chinese Hua Diao wine
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp white pepper powder
• 1 knob ginger
• 1 tsp corn starch

  or corn flour (in Asia)
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 1 tsp white pepper powder

Instructions

• 1 Rinse 500 g glutinous rice 2-3 times. Then soak the rice overnight at room
  temperature or for at least 6 hours. Make sure to add more water to fully cover
  the rice.
  
  Then drain off water and set the rice aside.
  
  Note: the longer you soak the softer the rice.
• 2 If using fresh salted eggs, wash off the black mud covering, then separate the
  4-8 salted egg yolks from the whites.
  
  Optional to cut the egg yolks into half, you can add one entire egg yolk into
  each lo mai gai.
  
  Note: If using ready-to-use egg yolks, you can skip the above.
• 3 Rinse and pat dry 4-5 fresh Shiitake mushrooms , trim off the stems and slice
  the mushrooms into thick chunks.
  
  Note: If using dried mushrooms, soak in water for 30 minutes until softened,
  then slice into thick chunks.
• 4 Peel off the skin of 1 knob ginger by scraping it with a spoon.
  
  Then grate the ginger to yield 1 tsp of grated ginger.
• 5 Remove the skin of the 1/2 Chinese cured sausage by cutting a slit and tearing
  the skin off. Then slice into 3mm thickness.
  
  Note: If the skin is difficult to tear off, soak the sausage in hot water for 15
  minutes, then tear off the skin.
• 6 Peel and mince the 4-5 shallots and 4-5 garlic cloves. 
• 7 Soak 1 tbsp dried shrimps in water for 30 minutes or until softened. Then drain
  off the water and mince the dried shrimps.
• 8 Remove skin, bone and fats of the 300 g chicken thigh meat. Then cut the chicken
  into chunks (about 2").
  
  Add the marinade (2 tbsp Chinese Hua Diao wine, 2 tbsp oyster sauce, 2 tbsp fish
  sauce, 1 tsp white pepper powder, 1 tbsp sesame oil, grated ginger, 1 tsp corn
  starch) and mix well with the chicken. Cover and marinate the chicken for 1 hour
  at room temperature.
• 9 In a non-stick pot over low heat, sauté Chinese sausage until the oil separates.
  Remove the Chinese sausage and set aside, leaving the oil in the pot.
  
  Note: Don't sauté for too long or the Chinese sausage turns hard.
• 10 Add 1 tbsp sesame oil in the same pan to warm up over low heat.
  
  Add half of the minced garlic and shallots and sauté until fragrant, about 1
  minute.
• 11 Increase heat to medium high. Add chicken and mushrooms and cook for about 1
  min.
  
  Add 1/2 cup water and bring to boil. Once boiled, reduce to simmer for another 3
  minutes.
  
  Once chicken cooked to about 60-70% cooked, remove and set aside.
• 12 Using the same pot over low heat, add 2 tbsp sesame oil to warm up.
  
  Add dried shrimps and the remaining minced shallots and garlic, and sauté until
  fragrant. 
• 13 Add the glutinous rice and all the seasonings (2 tbsp fish sauce, 2 tbsp oyster
  sauce, 1 tsp white pepper powder) and 1/2 cup water. Stir fry to ensure even
  coating of seasoning on rice. Turn off heat and set aside.
• 14 In separate small heat-proof bowls, place 2-3 pieces of chicken, half or whole
  salted egg yolks, 2-3 pieces of mushrooms and 2-3 sausage slices at the bottom
  of the bowl.
  
  Top with glutinous rice and press gently to even out the surface.
  
  Top with 2 tbsp sauce from chicken and mushrooms stew. 
• 15 Boil water in a steamer pot.
  
  Once boiled, place the glutinous rice bowls in, cover with aluminium foil to
  minimise moisture condensation on the rice bowls.
  
  Steam for 45 minutes on medium-high heat or until the rice is softened.
• 16 To serve, use a spatula to run around the edge of each bowl. Place a plate over
  each glutinous rice bowl and flip over. Remove the bowl and you get a nice domed
  shape glutinous rice Lo Mai Gai. 
  
  Best served warm.

Nutrition Info