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.|
Ingredients & Method: (Yield 3 servings)
Prepare the rice:
130g Glutinous Rice
1/4 tbsp Dark Soy Sauce
|I use this, very dark in colour and not salty. |
1/2 tbsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tbsp Oyster Sauce
1/4 tsp Salt
1. Wash and soak glutinous rice at least 4 hours or overnight.
2. Drain. Stir in seasoning (A). Set aside.
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
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
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. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!