Lo Mai Kai 糯米鸡

Every family will have their own traditional Chinese New Year celebrative dishes. What about my family? Every year, we would host about two celebrations at home and bring 1-2 signature dishes for potluck parties (see the previous post on Black Moss Oysters). Of the two home celebrations, one would be a steamboat meal (see the previous post on 3 Steamboat Dipping Sauces) and the other would comprises 8-9 cooked dishes. This year, the latter menu includes Smoked Salmon Yusheng, Thai Lime Chili Steam Fish, Samsui Chicken, Roasted Pork Belly, Herbal Drunken Prawns, Leek Tofu and Clams, Fish Maw Soup, Home-made Pineapple Tarts (see previous post) and Lo Mai Kai.

This post will show the recipe for Lo Mai Kai. Lo Mai Kai can be prepared in advance, chilled and then reheated for the CNY home parties. My elder boy loves Lo Mai Kai. He recently shared with me that he has been eating Lo Mai Kai from the school's Dim Sum Stall for almost every recess this year! Personally, I love glutinous rice too. The stickiness also signifies that the family will always stick together through thick and thin.




Ingredients:
- 10-15 dried mushrooms, soaked and sliced
- 5 Chinese sausages, sliced
- 3 pieces of chicken thigh meat, cut into small pieces
- 1 kg of glutinous rice (about 8 cups)
- light soya sauce, dark soya sauce, oyster sauce, five spice powder, pepper, sea salt, sesame oil, corn flour
- 1 thumb-size ginger, cut into shreds
- 200g of ikan bilis or dried shrimps, washed

Procedures:
1) Soak glutinuous rice for 2 hours. Drain the water away.
2) Marinate all mushrooms, chicken sausages and chicken with 3 tablespoons of light soya sauce, 1 tablespoon of dark sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of corn flour, 1 tablespoon of five spice powder, some pepper. Mix well.
3) Place the ingredients into 3 steaming trays (18 inch) and form a layer.
4) Stir fry shredded ginger and ikan bilis/dried shrimps until fragrant.
5) Add glutinous rice. Add 1 tablespoon of light soya sauce, dark soya sauce, oyster sauce each. Add some five spice powder, pepper and sea salt (1 teaspoon). Add 4 cups of water.
6) Place the glutinous rice in the steaming trays.
7) Steam for 30 minutes.
8) When serving, turn over the baking tray.


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