I started my first experiment making Lo Mai Gai in August 2014. That was after I saw a friend posted a photo of Lo Mai Gai on Facebook. I was tempted because I love Malaysian style Lo Mai Gai that is dark in colour that I couldn't find in Singapore. The very dark soy sauce added in the Lo Mai Gai gives a unique flavour to this dish.
|My first attempt in year 2014.|
|I use this, very dark in colour and not salty. |
Prepare the chicken:
70g Boneless Chicken Meat (cut into chunks)
2 small Shiitake Mushroom (or 1 large mushroom, cut into chunks)
1 tsp Fresh Ginger Juice
1 tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Dark Soy Sauce
1 tbsp Sugar
1 tsp Sesame Oil
3 Slices Chinese Sausage 腊肠
3 cloves of Garlic (Finely chopped, divide into 2 portions)
1 tbsp Chopped Spring Onion
Some oil for cooking
1 tsp Corn Flour (mix with 2 tsp water)
Some shallot oil/ sesame oil to grease the ramekins
150ml Hot Water, do adjust the amount to your preference
|Photo updated: September 2018|
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3. Place the chicken chunks and mushrooms in a bowl, pat dry with kitchen towels. Add in all seasoning (B) and mix well. Marinate at least 2 hours or overnight.
4. Heat oil in a skillet, add in 1 portion of garlic follow by spring onion, fry until fragrant. Add in chicken meat and mushrooms, reserve the marinades. Stir fry until almost cooked, add in marinades and corn starch solution. Mix to combine. When the sauce is thicken, remove from heat.
5. Heat oil in a skillet, add in the remaining garlic and fry until fragrant. Add in the glutinous rice. Stir fry until no more sizzling sound. Remove from heat.
6. Lightly grease 3 ramekins with shallot oil/ sesame oil. In each ramekin, place a slice of chinese sausage, some mushrooms and chicken chunks. Layer with glutinous rice and add hot water (about 50ml each). Cover with aluminium foil, steam for 40 minutes or until cooked through.
7. To serve: Place a plate on the ramekin, secure both sides and turn upside down, the steamed glutinous chicken rice will 'drop' out nicely. Serve right away.
By readers, some feedback from those who have tried this recipe:
|By Serene Siek|