Glutinous Rice With Chicken (Lor Mai Kai)

Some of you may like to eat glutinous rice or lor mai kai very much. You can eat it at breakfast tim sum restaurant. You can try to prepare it at home during your spare time when your children are at home to give a helping hand. Here I use chicken fillet and Chinese dried mushrooms as fillings. The mushrooms have to be well soaked until soften for smoothness.

Ingredients:

glutinous rice, shoaked for 1 hour and drained
500 gm chicken fillet, chopped to bite-sized pieces
100 gm of Chinese mushroom, soaked until soft and smooth
2 tablespoon chopped garlics
1 large big onion, chopped finely
5 tablespoon Canola oil

Seasoning for Chicken:

1 tablespoon ginger juice
2 tablespoon rice wine
2 tablespoon oyster sauce
1 tablespoon light soya sauce
1 teaspoon dark soya sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon cornflour mixed with 2 tablespoon water

Sauce to Combine:

2 tablespoon light soya sauce
1 taespoon black soya sauce
2 tablespoom oyster sauce
1 tablespoon fine brown sugar
1 cup water

Method:

Steam glutinous rice over hot water for 45 minutes. Set aside until ready to use. Marinate chicken with seasoning ingredients for 1 hour before use. Clean mushroom and cut a way the stalks. Cut mushroom into half-sized.

Add 1 tablespooon oil in the wok over medium heat and stir-fry the garlic until fragrant. Add in the mushrooms and stir-fry for 2 minutes. Dish out and put aside.

In the same wok, add the remainder oil and stir-fry onions until fragrant. Add in rice and the combined sauce. Mix well and turn off the fire.

Lightly greased 10 to 13 bowls with vegetable oil. Put one or two mushrooms and two slices seasoned chicken. Then fill with glutinous rice until 3/4 full. Press rice firmly into bowl. Steam over boiling water for 40 mins. Turn over bowl upside down and garnish with chopped parsley and spring onion. Serve glutinous rice hot with chilli sauce.