Loh Mai Kai by Jaimy Chan

Makes 4
Ingredients:
200g glutinous rice, rinsed and soaked 4-5 hours or overnight
2 chicken wings
8 shiitake mushrooms, soaked
1 lap cheong, boiled, skin removed, cut into 8 slices and the rest cut to bits

Ingredients A
½ cm ginger, minced
1-2 cloves garlic, minced
½ tsp. sugar
½ tsp. sesame oil
½ tsp. vinegar
½ tbsp. oyster sauce pinch of salt
½ tbsp. corn starch

Ingredients B
1 tbsp. cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
½ tsp. dark soy sauce
½ tbsp. light soy sauce
½ tbsp. oyster sauce
½ tbsp. sesame oil pinch of ground white pepper
Pinch of 5-spices powder
100ml water

Method:

1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.

2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and remaining of ingredients B. Stir until rice is coated with the sauce evenly. 

3. Add in water and cook until all water is absorbed. Add lap cheong bits. Remove from heat.

4. In each steaming bowl, add 1/2 chicken wing, 2 mushrooms and 2 slices of lap cheong. Next, fill in glutinous rice until three quarter full.

5. Steam in electric steamer for 40 minutes or until the rice is cooked.

6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.

7. Run a spatula or knife around the bowl then invert loh mai kai onto a plate and serve warm with some chopped spring onion.

Tips:

Soaked rice is very fragile, do not rub it to retain its nice grain shape.

Steamed loh mai kai can be kept warm in the steamer before serving.