Lor Mai Gai (糯米鸡）
These days, when I searched around for this steamed glutinuous rice chicken dish, all of them look so different from what I understand it to be. Kind of strange…
I remember it is supposed to be a simple dish, sold in coffee shops, always white in colour, and always just topped with chicken. In today’s cook, I must have gotten influenced and added in the mushrooms and chinese sausage like everybody else. When I made them decades ago, it was a much simpler affair.
So this is a documentation of my version of this steamed glutinuous rice. It is simple, with simpler ingredients and less jelak compared to the many I see online.
食谱
Lor Mai Gai
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
Glutinuous Rice and seasoning
- 4bowls of glutinuous rice, soaked overnight in cold water
- 1 TbspSoya Sauce
- 1 tspGround white pepper
- 1 TbspSesame oil
- Salt to taste
Chicken and seasoning
- 4Chicken Thighs, deboned, skinned and cut into strips of 1 cm each
- 1 TbspOyster sauce
- 1 TbspSesame Oil
- 1 TbspChinese Wine
- Salt to taste
- Optional: Chinese sausages, 2 will be enough, steamed, salted egg yolk, dried mushroom (reconstituted)
- 2 cupsof chicken stock
做法
- 01Season the rice that was soaked overnight with its seasoning.
- 02Season the chicken with its seasoning.
- 03Arrange a layer of chicken and any optional ingredients into a small rice bowl.
- 04Top that with glutinuous rice to mid way.
- 05Lay another layer of chicken and atop the rice.
- 06Fill with the glutinuous rice to about two-thirds full.
- 07Top this with chicken stock, to just covering the rice.
- 08Steam covered in a steam oven for 30 minutes or until the rice no longer tastes grainy.