Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, lo mai gai - chinese glutinous rice with chicken-mushrooms. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lo mai gai (Chinese: 糯米雞; Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha. The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan jyu gai (Chinese: 珍珠雞; Cantonese Yale: jān jyū gāi. Lor Mai Gai is a traditional Cantonese dish, usually eaten as dim sum which is also known as snack. I guess authentic Lor Mai Gai is usually wrapped with.

Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have lo mai gai - chinese glutinous rice with chicken-mushrooms using 22 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms:

1. Make ready A. Chicken - Marinated
2. Get 600 g chicken - cut into small bite-sizes
3. Take 1/4-1/2 tsp white pepper powder
4. Make ready 1 tbsp light soy sauce
5. Take 1 tbsp dark soy sauce
6. Take 1 tbsp sesame oil
7. Make ready 1 tbsp corn flour
8. Get 2 tbsp sweet soy sauce
9. Make ready 2 tbsp Oyster Sauce
10. Prepare 2 tbsp Chinese cooking wine
11. Make ready B. 12 - 14 Dried Shiitake mushrooms
12. Prepare C. Glutinous/Sticky Rice
13. Prepare 3 C Glutinous rice
14. Get 4 tbsp cooking oil
15. Make ready 1 tsp crushed & minced garlic
16. Make ready 3 tbsp dried shrimps - soaked and finely chopped
17. Get 1 tsp dark soy sauce
18. Take 1-2 tsp chicken seasoning powder or chicken bouillon
19. Make ready 1/2 tsp Chinese Five Spices
20. Make ready 1/2 C water
21. Get 👉🏻 water + reserved water/liquid used to soak the mushrooms
22. Prepare D. 3 tbsp store-bought fried Shallots

The amazing flavor came through beautifully with the combination the chicken, Chinese sausage, and dry shiitake mushrooms, which is the tested combination in traditional Chinese cuisine. The taste of the glutinous rice hence is unbeatable after infused with all. 'Lo mai gai' or chinese steamed glutinous rice with chicken, mushrooms and Chinese sausages is a common dim sum dish. Thank you Grace for the recipe on chicken lo mai kai. I wanted to try wrapping up like a dumpling.

Steps to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms:

1. A - Use any preferred part of the chicken (boneless). Cut into small bite-sizes. Marinate chicken with everything in A for at least an hour. You can also leave the chicken to marinate overnight & use it the next day. We prefer overnight marination. Prepare everything the night before and refrigerate.
2. B - Soak dried mushrooms in hot water to soften. Keep this water used to soak mushrooms (optional), you can use some of it to cook the rice later. Then slice them thinly. Alternatively, these too, can be left soaked (in water) to soften overnight.
3. C - Soak glutinuos rice in tap water overnight. You can prepare the rest of the ingredients the night before too. Soak dried shrimps for 10mins or until they are soft. Drain the water, chop roughly and keep aside. Crush and mince garlics. Keep in the same small container with chopped shrimps.
4. Cooking and steaming LO MAI GAI - prepare the steamer, filling it with enough water and leave it to boil.
5. In the mean time, prepare 👉🏻 C. Drain water from your rice. Then, Heat 4 tablespoons of cooking oil in a deep pan or a wok. Next, add garlic & chopped shrimps. Sauté over medium heat until aromatic. Add glutinuos rice & the rest of the ingredients in C. Stir gently for 1-2 minutes; until everything is well-mixed. Add 1/2 cup of water. Stir for a minute or two. Turn off the heat. Add store-bought fried shallots to the rice. Stir again until well mixed. Remove from the heat.
6. Transfer this glutinous rice mixture to a steaming pan. Steam for 30-40 minutes.
7. Next, while waiting for the rice, prepare your filling. Heat 3 tablespoons of cooking oil in a wok. Next, add everything in A and B (thinly slice mushrooms). Simmer over medium low & Cook until chicken is done. Add 1/4 cup of water if necessary. Stir well to avoid from sticking to the wok. Sauce will eventually thicken. Remove from the heat and leave to cool slightly.
8. Once glutinous rice & chicken filling are cooked, now it's time to assemble these two. Spoon desired amount of filling to your small steaming bowls, ramekins, aluminum tins, or anything small you can use for steaming. Place just enough chicken and mushrooms to cover the bottom of each steaming bowl. Add a tsp or two of sauce or gravy from the chicken. After that, top each bowl with cooked glutinous rice.
9. Place all the bowls in a steamer and steam for 20-30mins. To serve, invert lo mai gai onto serving plates. Y o u can serve lo mai gai as it is or with some sweet chilli sauce. Serve warm.

Thank you Grace for the recipe on chicken lo mai kai. I wanted to try wrapping up like a dumpling. Couple of ingredients which I don't have but I substitute with what I can. Lo Mai Gai (糯米雞) is a savoury steamed glutinous rice dish which are commonly found in dim sum restaurants. I have kept it simple and just used chicken and Chinese mushrooms only.

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