Now glutinous rice isn’t exactly my favourite because I always find myself being very bloated after eating it. But the Lor Mai Gai is one such exception that I simply can’t resist. Furthermore with it being such a small serving portion usually, extra mouthfuls of it just only make me crave for more ! And what’s better than a freshly steamed Lor Mai Gai that’s piping hot and served to you instantly once it is made !!
Most of the Lor Mai Gai we had are by far made in factories, chilled and usually re-heated and served only upon ordering. Not sure if it’s only me, I do find lor mai gai served in this state, pretty oily and kind of salty though it can be very fragrant too. And most of the ones that we had are usually served in white glutinous rice.
So when I was attempting this dish, I added some dark soy sauce to enhance the look and taste slightly. Also, I added more water to make it more soggy as what I like it to be. Compiled with a “secret and very tasty” marinade for the chicken which I should give all the credits too as it lifts up the extra aroma in entirety !!
Get your fresh boneless chicken from PurelyFresh to serve up this very mouth-watering dish today !! Enjoy !!
- 2 pcs boneless chicken leg, cut into smaller pieces
- 4 dried mushrooms (soaked till soft and sliced, reserve the water used to soak the mushrooms)
- 1 pc taiwan sausage, sliced
- 3 pcs pandan leaves
- 1 tbsp cooking oil
- 1 tbsp minced garlic
- 1 tsp grated ginger (from below)
- 200g glutinous rice
- 3 pcs of pandan leaves
- 150ml water (you can reduce the water if you prefer the rice to be more grainy than soggy)
- 1 tsp dark soya sauce
- 1 tsp chicken powder
- 1½ tsp sesame oil
- 1 tsp hon mirin (it's a kind of japanese sweet cooking vinegar, if you do not have this, you can replace with 1 tsp sugar.)
- dash of pepper
- 1 tbsp oyster sauce
- 1 tbsp ginger juice (you can get ginger juice by grating ginger and squeezing out the juice with hand, reserve the grated ginger for stir frying the chicken.)
- 1 tsp light soya sauce
- 1 tsp sugar
- 1 tsp shaoxing wine
- 1 tsp sesame oil
- 2 tsp corn flour
- 1½ tsp sesame oil
Marinade the boneless chicken with the chicken marinade and set aside for around 2 hours in the fridge.
Soak the glutinous rice in water overnight. Drain well and add the pandan leaves.
Add in 150ml of water (or less if you prefer less soggy) and steamed over medium-high heat for around 30-35 minutes until the rice is cooked.
Add in the rest of the seasoning for the rice and stir to mix well so that the colour from the dark soya sauce will be evenly distributed on the rice.
Heat up a wok with 1 tbsp of cooking oil. Add the minced garlic and ginger and saute till fragrant. Add in the sliced mushrooms and chicken and 3 tbsp of the water used to soak the mushrooms. Stir fried till the chicken is cooked and fairly dry.
Place a layer of chicken, mushrooms and taiwan sausage on the bottom of some disposable aluminium cups. Topped with the glutinous rice from Step 4 and press the rice down firmly using a rice scope till it fills the entire cup. (if you are not using disposable cups, you will need to grease the cups to ensure it does not stick to the cups after cooking.)
Add ½ tsp of sesame oil to each cup.
Cover the cup with a cling film and steam over medium-high heat for 20 minutes.
Serve hot only.
