Recipe: Yummy Loh Mai Kai (Glutinous Rice with Chicken and Mushroom)Easy

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Loh Mai Kai (Glutinous Rice with Chicken and Mushroom) You bring about heating devil Loh Mai Kai (Glutinous Rice with Chicken and Mushroom) practicing 27 prescription and 6 moreover. Here you are cook.

modus operandi of Loh Mai Kai (Glutinous Rice with Chicken and Mushroom)

  1. also 2 cups of glutinous rice.
  2. then 2 of boneless thighs.
  3. This 6 of Chinese mushrooms.
  4. You need 1 of lapcheong (Chinese sausage).
  5. a little 2 cloves of garlic, chopped.
  6. Prepare 1/4 cup of oil.
  7. a little 1 of egg (optional).
  8. give of Glutinous Rice Seasoning.
  9. add 1 tablespoon of light soy sauce.
  10. also 1 teaspoon of dark soy sauce.
  11. give 2 teaspoons of salt.
  12. add 1 teaspoons of sugar.
  13. a little 1 teaspoon of sesame oil.
  14. add 2 tablespoons of fried shallot oil.
  15. This 1 teaspoon of white pepper.
  16. use 1/2 cup of water x2.
  17. a little of Chicken Marinade.
  18. add 1 tablespoon of oyster sauce.
  19. Prepare 1 tablespoon of corn starch.
  20. Prepare 1 tablespoon of Chinese cookong wine.
  21. use 1 tablespoon of ginger juice.
  22. a little 1 tablespoon of light soya sauce.
  23. This 1 teaspoon of dark soya sauce.
  24. give 1 teaspoon of 5 spice powder.
  25. also 1/2 teaspoon of white pepper.
  26. give 1/2 teaspoon of salt.
  27. add 1 teaspoon of sugar.

Loh Mai Kai (Glutinous Rice with Chicken and Mushroom) separately

  1. Rinse and soak glutinous rice for at least 6 hours, then drain. (Note: This helps to soften the rice).
  2. Marinate chicken, soak mushrooms. Slice mushrooms and lapcheong to stir fry in garlic and oil..
  3. Boil egg and slice into 6 wedges. Stir fry chicken with marinade..
  4. Heat up oil in pan to fry the glutinous rice in seasoning and 1/2 cup of water till fragrant. Add the other 1/2 cup of water at the end to stand for a bit..
  5. Put some chicken, mushrooms, lapcheong and an egg wedge into each bowl. Then add glutinous rice. Place bowls into steamer..
  6. Pour leftover sauce from chicken into each bowl and steaming for about 30 minutes. Topple bowl contents onto a plate to serve..