Friday, March 21, 2008

Lor Mai Kai

Pork-free Lor Mai Kai (Pork-free Steamed Glutinous Rice with Chicken)

  • 400g glutinous rice, rinsed, soaked overnight and drained
  • 600g chicken, chopped into bite-sized pieces
  • 25g dried Chinese mushrooms, soaked and quartered
  • 3 shallots, sliced
  • 3-4 tbsp oil

    Marinade (A)

  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ¾ tsp thick soy sauce
  • 1 tbsp ginger juice
  • 1 tsp sesame oil
  • ¾ tsp sugar
  • ¼ tsp pepper
  • 1 tsp cornflour

    Seasoning (B)

  • 1 tsp salt
  • ¾ tsp thick soy sauce
  • 1 tsp Chinese five spice powder
  • 350-400ml water

    Season chicken and mushrooms with marinade (A) for more than 30 minutes. Steam glutinous rice in a steamer for 40 minutes. Remove and set aside.

    Heat oil in a wok and brown shallots or until fragrant. Add the pre-steamed glutinous rice and seasoning (B). Stir-fry well then pour in water to mix. Cover the wok and cook for 5-10 minutes. Dish out and leave aside.

    In the meantime, lightly grease 5-6 small rice bowls. Place some marinated chicken and mushrooms in the bottom of each bowl. Fill with glutinous rice. Press down with the back of a rice ladle to fill up to three-quarters of the rice bowl.

    Arrange on a steamer and steam lor mai kai over rapid boiling water for 40-45 minutes. Remove and serve immediately.

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