Steamed Glutinous Rice With Chicken (Lor Mai Kai)

Weather for Te Awamutu today

Season :
Summer
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Chance of Rain
Temp : 30°C | 13°C
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Mostly Clear 
Temp : 17°C

Salam, Kia Ora...

I remembered when I was still in SG, I used to stock up the freezer with frozen lor mai kai bought from NTUC.  The portion were small and I will usually heat up 2 pieces at a time in the microwave.  Add heaps of white pepper and enjoy them while they were still pipping hot...yummmy ;)

For fresh dumplings and baos, I usually just head to the 7/11 stores to buy them.  A few times when I went there the food warmers were empty but when they were filled I will definitely buy the bbq chicken baos, prawn siew mais & LMK made by HongKong DimSums as I simply luv them.  Its been awhile now that I last indulged in those yummy dumplings....booo hooo 

Anyway, I'm so used to the frozen LMK whereby the glutinous rice is white and not black.  Yesterday, I googled for the recipe and was disappointed when all the recipes I stumbled upon features the black glutinous rice.  Nonetheless, I decided to give this recipe a try.  I followed the recipe for the chicken marinade and omitted mushrooms bcos I simply hate them and adjusted the glutinous rice seasoning ingredients so that the glutinous rice remains white.  I'm glad this recipe produces yummy LMK.....really satisfy my cravings of LMK!! yummmmmzzz ;pppppp 

Recipe adapted from Seasaltwithfood. Recipe below has been amended by me.  This recipe produces 8 bowls for me.  I had 2, Jannah had 1 and I froze the rest ;)

Steamed Glutinous Rice With Chicken

Ingredients For Glutinous Rice :

2 Cups Glutinous Rice, soaked overnight and drained
1 1/2 Tbsp Peanut Oil
8 Small Ramekins or 4 stainless steel bowls (5” diameter)
Seasoning
2 tsp Salt
½ tsp Sesame Oil
2 tsp Sugar
A few dashes of White Pepper

Marinate For Chicken :

1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2 tsp Dark Soy Sauce
½ tsp Minced Ginger
2 tsp Sugar
½ tsp Sesame Oil
1 tsp Corn Flour
A few dashes of White Pepper

300 g Chicken Thigh, boneless and skinless
150 g Chicken Breast, boneless and skinless


Method

Cut the chicken into small bite-size pieces and marinate for at least 30 minutes.

Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside.

In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes and remove from the heat.

Lightly oil the ramekins or bowls and divide the chicken evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 30 to 35 minutes. Remove from the heat and serve immediately.

Back to watching Korean dramas now, bye bye everyone...


Me Te Aroha...With Love,
Anie ;)