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.