Pin It


Steamed Sticky Glutinous Rice With Chicken (糯米鸡, Lo Mai Kai)

Monday, 6 July 2009

This is a classic dim sum dish which is normally seen wrapped in lotus leaf. In Malaysia, apart from the usual lotus leaf version, we have the take-away version which is normally sold in steel bowls (as seen here) or aluminium foil (as seen here). We normally get these at local coffee shops or even night markets and have them for breakfast. Tasty stuff!

Here in the UK, there's no such thing as take-away
lo mai gai in foil, so if I crave for it, I will have to make some myself. It takes some time and effort to make, but it's all worth it! These are usually served in tiny portions with only one layer of sausages/chicken/mushrooms on top (as seen here). I don't have tiny bowls to prepare them in, so I used larger bowls and filled them with more sausages/chicken/ mushrooms as I personally prefer less glutinous rice.

Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 8

Steamed Sticky Glutinous Rice With Chicken 糯米鸡

Printable recipe
Adapted from Ponikuta's recipe
By Pig Pig's Corner

Prep time: 15 mins
Marinade time: Overnight
Cook time: 1 hr 10 mins
Yield: one 0.75 L and one 1.25 L Pyrex casserole round dishes, serves 5-6

For chicken & mushrooms:
  • 700g chicken - chopped
  • 10 Chinese mushrooms - soaked until softened and sliced
  • 3 cloves garlic - pressed
  • 2 tsp sesame oil
  • 2 tbs light soy sauce
  • 1 tbs Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce)
  • 3 tbs oyster sauce
  • 2 tbs Shaoxing wine
  • 3 tsp sugar
  • 1 tsp white pepper powder
For glutinous rice:

The day before:
  • Mix all ingredients/ seasonings for chicken and mushrooms in a bowl and leave to marinade in the fridge overnight.
  • Wash glutinous rice, add enough water to cover all the rice and leave to soak overnight.
On the day:
For glutinous rice:
  • Drain glutinous rice and mix with 1 cup of water and other ingredients/ seasonings.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 1
  • Place this in a lightly greased steaming bowl.
  • Steam over medium-high heat for 15 mins.
  • Fluff the rice with a fork.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 2
  • Place Chinese sausages on top of rice.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 3
  • Continue steaming for a further 20 mins or until rice is cooked.
  • Remove sausages and slice.
  • Place steamed rice and sausages aside for later use.
For chicken and mushrooms:
  • Heat up a little bit of oil in a pan.
  • Pour in chicken and mushrooms and stir-fry until chicken is cooked.
  • Add more seasonings to suit your taste.
  • Place aside for later use.
To assemble:
  • In lightly greased bowls, place a layer of sausages, chicken and mushrooms.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 4
  • Cover with glutinous rice.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 5
  • Place another layer of sausages, chicken and mushrooms.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 6
  • Cover with rice.
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 7
  • Steam over medium-high heat for 30 mins.
  • Turn out steamed rice onto a plate and enjoy!
Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 9

Steamed Sticky Glutinous Rice With Chicken Lo Mai Kai 10

47 oink oinks...:

Leela said...

Lo Mai Gai is one of my top 10 favorite Chinese dishes! Can't wait to try making this.

lisaiscooking said...

Looks delicious! The seasonings in the rice and the marinated chicken and mushrooms sound great.

katie said...

mmmm. I recently had some in a deep fried chicken...

I make mine a bit differently. I stir fry all my ingredients in a wok and then I add the rice (pilaf style).

My dad says that people who do it really well don't even have to steam the rice. That the rice should be able to take up enough water, after soaking, that frying it will plump it up. LOVE LOVE LOVE this rice.

Tangled Noodle said...

[Drooling] This is also my all-time, most favorite dim sum dish EVER!!!!! I need some of this right now.

mycookinghut said...

I love lor mai kai... you probably read my mind cos I was craving for it a few days ago! ;)

Rosa's Yummy Yums said...

Mouthwatering! That's a dish I really love! So flavorful!



Ben said...

This sounds like a very interesting dish and something I'd love to try now that I am discovering Asian cuisine. I love the way you arranged the plate.

Chrystal & said...

Would love to try this. Looks really good.

Su-Lin said...

Oh, I love lo mai kai - and thank you for the step by step photos! It's always the glutinous rice that intimidates me.

Natashya said...

That looks so good!
I see Chinese sausages in recipes, but I have never seen them here.

Soma said...

Wow wrapped in Louts leaf. Nice authentic dish.

♥peachkins♥ said...

WOW! This is my kind of dish!

Hummingbird Appetite said...

I've never tried this before. It looks delicious!

email2me said...

OMG! Your Lor Mai Kai is da bomb! Eventhough I just had it over the weekend, yours definitely is the best! Just look at those fillings. Nothing beats a home cook version. The one I had just a little piece of chicken and a cut of mushroom. Not the whole piece some more. :P~~~

Jenn said...

One of my top favs is Chinese sausage. I'd eat that over any sausage any day!

I love how the dish resembles the shape of the bowl.

Elra said...

Delicious and mouth watering! Sticky rice is my favorite!

Angie's Recipes said...

It has been long since I had some good Lo Mai Kai!

Angie's Recipes

Ellie said...

Lo Mai Kai!! You just made me craving for one now!

Ellie said...

Lo Mai Kai!! You just made me craving for one now!

Taste Buddies said...

A beautiful dish and one of my favorites.

The Little Teochew said...

I just had my dinner but I would wolf down a plate of that Lo Mai Kai if you put it in front of me now!!! *drool* It looks amazing, and I am sure, tastes fantastic too.

Janet @Gourmet Traveller 88 said...

Hmm, I miss this too, I want some now!!!!!!

Robin Sue said...

This looks like a very hearty dish and so good too. The step by step is very helpful!

Reeni♥ said...

This looks so delicious! I've never had Chinese sausage - never seen them here. I'd love to try this!

KennyT said...

This lomaikai looks even more stylish than the one wrapped in lotus leaf, haha.

Bob said...

Looks fantastic, but I've never seen a steam bowl before. Could something else be used?

Cathy said...

I would love this dish and all the wonderful flavors you combined. Looks delicious.

Big Boys Oven said...

hey morning greetings from KL, since my mum is now staying with us, I would definitely suggest to her to make this Loh Mai Kai this coming weekend after the baking classes! :)

Beachlover's Kitchen said...

LMK!! yummy!! wish I can have one right now:)

Sharon said...

Oh boy, these look good! My mom makes something similar but she calls it bak chang (sp?). I definitely want to try this!

noobcook said...

looks so incredibly yummy! I love sticky rice ... wish I can steal a bite ;p

pigpigscorner said...

Thanks for all your lovely comments =)

katie: Sounds interesting, will try cooking the rice just by stir-frying! hmm...but won't the rice gets too sticky?

Natashya: You should be able to find them in Oriental supermarkets or in Chinatown.

Ken: Yes, home-cooked is definitely the way! i can put however much fillings I want =)

Reeni: It taste very different from other sausages, It's worth a try! You can get it from any Chinese supermarkets.

Bob: I used Pyrex bowls for steaming. You can actually use any bowls that can withstand the heat.

BBO: hehe...just give mum the menu heh ;-p

Sharon: Yes, it's something similar, bak chang is more skilfully wrapped in lotus leaf and it's normally with pork, chestnut and salted egg yolk.

Donna-FFW said...

Oh, that marinated chicken, the spices and the sticky rice have me so wanting to try this delight!

Kristin said...

this looks great! I love a meal all in one bowl. Thanks for your comment!

Tien said...

I had something similar once at a birthday party. I am glad to find this recipe. By the way, I had a chance to look at your wedding pictures and honeymoon pictures. They were amazing!!!! -Tien :)

Chef E said...

If this was not Asian I would have to say...Jamaican me crazy with your food posts! That was just what popped in my head :)

If I took this photo there would be a missing bite out of that sausage :)

Kelly said...

Thank you for posting this! I LOVE this when we go for Sunday Dim-Sum, but my attempts at home have been in the class of EPIC FAIL. This looks amazing!

Jo said...

You've read my mind! I have been thinking about making this for a few weeks now. Probably get down to it next weekend. However I do it slightly differently by steaming the rice with the ingredients.

Sam said...

I love everything about this dish, it looks amazing!

Jude said...

I just had the lotus wrapped version at dim sum last weekend. Easily the top 2 or 3, with har gau being on top, of course :)

Little Corner of Mine said...

Wow, so fulled of flavors and ingredients! Delicious!

Mike said...

Looks great! We make other kinds of sausages, and it has been suggested to us that we should try making lap cheong. If we do, I've got a fun recipe to try!

Anonymous said...

Thank you for this delicious recipe. I tried this yesterday, it came out really good, both its color and its taste, yummy =). I only omitted sugar from the chicken and rice recipe, since I don't like it too sweet.

Anonymous said...

Thank you for this all time fav Loh Mai Kai. I made this for dinner tonight and it is so yummy :D been craving for LMK for awhile..i am very satisfied..Thanks again!! Good recipe..just delicious :)

pigpigscorner said...

Thanks for trying out my recipe and glad you liked it =)

YJ said...

Tried this today and my hubby and i thoroughly enjoyed it !Best Lo mai Kai ever!! thanks so much for the recipe!

Shu Han said...

this looks so yummy!! (:

Post a Comment