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.
Lor Mai Gai
Ingredients
Glutinuous Rice and seasoning
- 4 bowls of glutinuous rice soaked overnight in cold water
- 1 Tbsp Soya Sauce
- 1 tsp Ground white pepper
- 1 Tbsp Sesame oil
- Salt to taste
Chicken and seasoning
- 4 Chicken Thighs deboned, skinned and cut into strips of 1 cm each
- 1 Tbsp Oyster sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Chinese Wine
- Salt to taste
- Optional: Chinese sausages 2 will be enough, steamed, salted egg yolk, dried mushroom (reconstituted)
- 2 cups of chicken stock
Instructions
- Season the rice that was soaked overnight with its seasoning.
- Season the chicken with its seasoning.
- Arrange a layer of chicken and any optional ingredients into a small rice bowl.
- Top that with glutinuous rice to mid way.
- Lay another layer of chicken and atop the rice.
- Fill with the glutinuous rice to about two-thirds full.
- Top this with chicken stock, to just covering the rice.
- Steam covered in a steam oven for 30 minutes or until the rice no longer tastes grainy.
