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Lor Mai Gai (Glutinous Rice Chicken)

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Ingredients
  

  • 250 g chicken meat thigh or breast sliced thinly 1/2 inch by 1 inch
  • 2 cups glutinous rice
  • 1/2 cup of stock or 1/2 cup of water and 1/2 cube of bullion
  • 1/2 cup of Chinese sausages
  • 6 dried whole shitake mushrooms reconstituted
  • 3 hard boiled eggs sliced into halves (it takes more than 9 minutes to cook a hard boiled egg) or use 3 salted egg yolks sliced into halves
  • 5 cloves of garlic
  • 1 thumbsize Ginger finely julienned
  • 2 Tbsp cooking oil
  • Seasoning
  • 1 Tbsp rice wine
  • 1 Tbsp ginger juice use the mortar and pestle on ginger until all broken down, then squeeze the juice
  • 1 tbsp light soya sauce
  • 1 tsp ground white pepper
  • 1 Tbsp sesame oil
  • Garnish
  • Coriander leaves
  • Fried shallots
  • Sliced chilies

Instructions
 

  • Wash the rice three times and soak it with water for at least 4 hours.
  • Put all the ingredients of the seasoning together and mix well.
  • Divide the sauce into two portions, and season the chicken with one portion of the sauce.
  • Season the rice with the other half of the sauce.
  • Set the chicken aside.
  • Heat up a wok and then add the cooking oil.
  • At medium heat, fry the garlic and the ginger.
  • Fish out the garlic and ginger and set them aside as toppings later.
  • Add the rice and stir fry until it becomes sticky.
  • Add the stock into the rice and stir until the water is absorbed.
  • Arrange the mushroom, egg or salted egg yolk, sausages and chicken in six bowls equally and be artistic about it!
  • Divide the glutinous rice into the six bowls.
  • Cover the bowls with foil and steam for 45 minutes.
  • To serve, remove the foil and turn the bowl upside down onto the plate and release the food.
  • Serve with toppings!