Lor Mai Kai is one of the favourite items while having dimsum breakfast. This is a Malaysian style glutinous rice with chicken, which tastes so good, when served with a pot of chinese tea.
Ingredients:
400g glutinous rice (rinsed and soaked for at least 5 hours or preferably overnight)
200g chicken thigh fillet, cut into bite-sizes
1 chinese sausage (Lap Cheong) (sliced)
2 chinese mushrooms (soaked and halved)
3/4 tbsp chopped garlic
1/2 tbsp chopped ginger
1 tbsp sesame oil
3/4 cup water
Seasoning:
2 tbsp oyster sauce
1 1/2 tbsp light soya sauce
2 tsp thick soya sauce
1 tsp Shao Hsing Hua Tiau wine (chinese cooking wine)
Salt and pepper to taste
3/4 tsp sugar
Method:
Drain soaked glutinous rice.
Heat sesame oil, fry ginger and garlic until fragrant.
Add chicken, mushrooms and seasoning.
Stir well, add glutinous rice and combine. Pour in water and stir until water is well absorbed into the glutinous rice.
Arrange a few slices of chinese sausage into each rice bowl. Spoon the glutinous rice into the bowl, press lightly with a spoon to flatten the surface.
Steam the glutinous rice over a medium heat, or in a steamer, for 40 minutes, or when the rice is done. Turn out the rice onto a plate, and serve while it's steaming hot. :)
*This can make 6 bowls of Lor Mai Kai.
by Aggie
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