- Cooked Glutinous rice.
Chicken – chopped to bite size.
Mushrooms – soak overnite and destemmed.
Chinese sausages – Steam cooked, with skin detached and slice.
- Oyster sauce, Dark/Light Soy, Sesame oil, Shaoxing wine, Ginger strips, chopped Garlic, Salt, Sugar and White Pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Chicken with all the Marinating Ingredients – for at least a couple of hrs.
Saute the Chicken marinated with some chopped Garlic till aromatic. Add water (just abt cover the Chicken), bring to boil. Turn the heat down to low and simmer for abt 5 mins or till sauce thicken. Set aside.
Saute sliced Shallots till aromatic and Golden-brown with lots of oil. Set aside.
Steam the Sausages – Lightly score the surface of the Chinese Sausages with a sharp knife (this will create an opening for U to get the outer membrane off). Simply tear outer membrane off. Thinly slice the Sausages. Set aside.
Mix the cooked Glutinous rice thoroughly with a little Dark Soy (for coloring), Shallots oil, Salt and Sugar (U do need quite a bit to flavor the Glutinous) to taste. Set aside.
Place the Chicken, Mushroom (flat side up) and Sausage at the bottom of a whatever container U fancy. Cover with Glutinous rice, firmly pressed. Steam for about 30 mins or more – depending on how well-cooked the Ingredients are and ur preference of the softness of the Glutinous rice.
Let it rest for a while b4 serving, give a chance for the oil to settle. To serve, simply topple the bow over a plate. Viola !!! Delicious steamy sumptuous “Loh Mai Kai” is ready.
Do extra if U like, cos U can easily fridge it and re-steamed it b4 serving. Taste just as good, if not better !! Simply seal up the extras (after cooling down) with aluminium foil and U can fridge it for a few days. Simply re-steam and serve.