Monday, 13 March 2017

Loh Mai Kai

Loh Mai Kai is a popular breakfast dish that are sold together with baos at coffeeshops or during yum char at restaurants. It's a glutinous rice dish steam together with marinated chicken, mushrooms and Chinese sausages. I like to serve this with chilli sauce at the side.

Loh mai kai ( 5 servings )


300 gms glutinous rice, soak for 1 hour and drained
300gms boneless chicken, cut to bite sized pieces
5 dried mushrooms, soaked till soft
1 Chinese sausage, sliced

Marinade for chicken and mushrooms:

2 tbsp soy sauce
1/2 tbsp dark soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbsp ginger juice
1 tbsp cornflour + 2 tbsp water

Marinade for rice:

2 tsp oyster sauce
1tsp dark soya sauce
1 tsp sesame oil
1tsp sugar
1 tsp pepper
1 tsp salt


Marinade chicken and leave aside for 1 hour.
Add marinade for rice and add enough water to cover rice and  steam for 15 - 20 mins.
Heat up 1 tbsp oil in wok and fry 1 tsp mince garlic till brown.
Add in marinated chicken, mushrooms and fry till chicken turns white.
If mixture is dry, pour in 50ml of water and mix well and let mixture comes to a boil.
Leave mixture to cool.
Place chicken, mushroom and sliced sausage at bottom of aluminum bowl.
Top with steam glutinous rice.
Flatten mixture with a spoon and cover with a piece of aluminum foil.
Steam over high heat for 20 mins.
Invert on a plate to serve. Garnish with spring onions and coriander.

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