Steamed Sticky Glutinous Rice With Chicken aka Lo Mai Gai 糯米鸡

Steamed Sticky Glutinous Rice With Chicken aka Lo Mai Gai 糯米鸡 - A classic Dim Sum dish and these are the comfort food of many especially those residing in Singapore and Malaysia. The recipe shared in this blog post is the Malaysian style Lo Mai Gai. So tasty, moist and flavourful. 

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. 

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Ingredients & Method: (Yield 3 servings)

Prepare the rice:

130g Glutinous Rice

(A) Seasoning:

1/4 tbsp Dark Soy Sauce

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)

(B) Seasoning: 

1 tsp Fresh Ginger Juice

1 tsp Oyster Sauce

1 tsp Soy Sauce

1 tsp Dark Soy Sauce

1/2 tsp Sugar

1 tsp Sesame Oil

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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

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.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


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 followed 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 has thickened, remove it 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.

Prepare for steaming:

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.

Steamed Lo Mai Gai using Ninja Foodi,
this time I made four as per my kid's request for extra servings.
If you do not want to use aluminium foil,
alternatively you can use stainless steel bowl with cover.
Photo updated: May 2022

Appliance: Ninja Foodi OP350

The Ninja Foodi that I'm using is a combination of a pressure cooker and air fryer in one appliance, it's super-efficient and time-saving. Besides pressure cooking and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, dehydrate, sous vide, yoghurt, and keep warm. This cooker helps prepare quick meals without hassle, which I highly recommend to everyone who loves easy and hassle-free cooking with fewer pots and pans to wash. I've attached the details and links below for easy reference.

SINGAPORE:

Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

MALAYSIA:

Ninja Foodi can be purchased via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.

<< Read more about Ninja Foodi >>

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. 

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Enjoy!

By readers, some feedback from those who have tried this recipe:

By Serene Siek

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