LO MAI KAI RECIPES

Steps:

• To Prep In two separate bowls, soak dried shiitake mushrooms and glutinous rice for a minimum of 5 hrs. Keep the water used to soak the dried shiitake mushrooms. Slice rehydrated mushrooms into half. In a bowl, combine chicken and rehydrated mushrooms with marinade. Add 10 tbsp of leftover mushroom water. Set aside. To Cook Using a wok or large pan, heat up oil and sauté shallots and garlic over medium heat until aromatic. Put in glutinous rice and remaining seasoning ingredients and fry, stirring constantly to combine all the ingredients well. Dish out glutinous rice mixture to a large plate. Drizzle over about 6 tbsp mushroom water. Place in a steamer and steam for 45 mins. Once the glutinous rice is almost done, heat up some oil in the wok or pan and stir fry the marinated chicken and mushrooms. Add in Chinese sausages and sauté for 1 min. Thicken the sauce with corn flour slurry if necessary. Using rice bowls or small soup bowls, place pieces of chicken, mushrooms and Chinese sausages into each bowl and spoon in some gravy. Fill up each bowl with glutinous rice. Cover the bowls with aluminium foil and place them back into the steamer. Steam for another 30 mins. Remove and serve hot.

Steps:

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.