Aaron Can Cook: Lou Mai Kai 糯米鸡

Lou Mai Kai is a popular Dim Sum dish and it is actually steamed glutinous rice topped with marinated chicken and mushrooms.

Lou Mai Kai is one of my favorite Dim Sum dish and I always complaint that the ones found in Singapore is not as nice as those in Malaysia because it seems that those in Singapore are factory made whereas Malaysia are home made. Singapore ones are lighter in color, light brown while Malaysia ones are dark brown. Heavier in oyster and dark sauce flavor which suits my taste more.

Marinating all the seasoning to the chicken

Ingredients:
2 Chicken Thigh

300g of Glutinous Rice
3 Pieces of Chinese Dried Mushroom (soaked and sliced)
3 Gloves of Garlic (cut into small pieces)
2 Pieces of Chinese Sausages (optional)

Seasoning: (chicken)
1 tsp Five Spiced Powder
2 tsp Dark Sauce

2 tbsp Oyster Sauce
2 tsp Dark Sweet Sauce
Pinch of Salt

Seasoning: (Glutinous Rice)
1/2 cube of chicken stock
Dark Sauce

Directions:

Preparations:
Marinate the chicken with all the seasons and leave it for at least 2 hours
Soak the glutinous rice in water for 4 hours
Soak the mushroom in a bowl of water till soft (approx 1 hour)

Slicing of the mushroom

Simmer the chicken for approx. 15~20 mins

1. Heat up wok with oil under medium heat
2. Sauteed the garlic till light brown
3. Place the marinated chicken in the wok and stir fried under high heat
4. Add in the mushroom
5. Add in water to simmer the chicken for approximately 15 to 20 minutes
6. Get a large flat bowl and placed the cooked chicken in it. (Spread it across the bowl evenly)

7. Add in the glutinous rice into the wok and stir around with the remnants sauce around the wok
8. Add in chicken stock and black sauce and stir evenly
9. After 3 mins, scoop up the rice and place it on top of the chicken inside the flat bowl
10. Add some water till it forms a thin layer of water above the rice