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Loh Mai Kai (Steamed Glutinous Rice with Chicken)

By Celia Lim
Loh mai kai is a popular snack served at Chinese dim sum. Made with flavoured glutinous rice, topped with delicious chicken chunks, fried shiitake mushroom and sliced Chinese sausages, this homemade version is easy to make and always turns out amazing!
4.75 from 4 votes
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Prep Time 1 hr 30 mins
Cook Time 1 hr 30 mins
Total Time 3 hrs
Course Desserts
Cuisine Chinese
Servings 10 servings
Calories 298

Ingredients
  

  • 500 g glutinous rice
  • 500 g boneless chicken thigh
  • 8 dried Chinese or shiitake mushrooms
  • 4 shallots
  • 1 Chinese sausage
  • 4 tbsp oil

Marinade for chicken:

  • 2 tbsp oyster sauce
  • 2 tsp rice wine
  • ½ tsp thick dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp ginger juice
  • ½ tsp sesame oil
  • ½ tsp sugar
  • ¼ tsp ground pepper
  • ¾ tsp corn flour

Seasoning for the rice:

  • ½ tsp thick dark soy sauce
  • ¾ tsp five-spice powder
  • 1 tsp salt
  • 2¼ cups chicken stock 2 tsp chicken seasoning powder dissolved in 2 ¼ cups water

Garnishing (Optional)

  • 1 red chilli seeded and sliced
  • 1 sprig Chinese coriander or cilantro leaves roughly chopped

Instructions
 

Marinate the chicken:

  • Dice the chicken into 1½-cm (½-inch) cubes. Place into a bowl and add the marinade ingredients. Mix thoroughly to coat well. Cover with cling wrap and let marinate for 1 hour.

Prepare the rice and other ingredients:

  • Set up steamer. Wash and drain glutinous rice. Once water in steamer is rapidly boiling, steam rice for 45 minutes.
  • Meanwhile, soak the dried mushrooms in warm water until softened, about 15 to 20 minutes. Discard the stems and slice thinly.
  • Peel and slice shallots thinly. Slice the Chinese sausage thinly at a slant.

Fry and flavour the rice:

  • Heat up oil in a wok or skillet until very hot. Fry mushrooms for 1 to 2 minutes or until very soft. Remove from the oil with a slotted spoon. Set aside.
  • In the same hot oil, stir fry shallots until lightly browned. Put in glutinous rice, thick dark soy sauce, salt and five-spice powder. Stir fry for 1 minute to mix well.
  • Add chicken stock (or water), stir to mix well and allow to come to a simmer. Cover with lid, and let simmer gently for 5 to 10 minutes. Halfway through, give the rice mixture a couple of stirs in the wok.
  • Once the rice has absorbed all the water, turn off heat. Transfer to a tray and cover with a damp tea cloth to prevent it from drying out.

Put it together and steam:

  • Brush the steaming cups with some oil.
  • Put in seasoned chicken, fried mushrooms and sausage slices at the bottom of each cup. Fill with glutinous rice and press with the back of a spoon to fill ¾ of the cup.
  • Refill the steamer if you need to. Once the water in the steamer comes to a rapid boil again, steam for 45 minutes. Steam in batches if you need to.

Garnish and serve:

  • To release, run a small knife around the edges of the cup. To serve, turn over the glutinous rice onto a serving plate.
  • Garnish with chillies, coriander leaves and serve with chilli sauce on the side.

Nutrition

Serving: 1servingCalories: 298kcalCarbohydrates: 20gProtein: 20gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 77mgSodium: 821mgFiber: 2gSugar: 3g
Did you make this recipe? I'd love to see!Don't forget to mention @foodelicacy or tag #foodelicacy!