Singapore LOH MAI KAI | Steamed Glutinous Rice with Chicken | Lo Mai Gai | Dim Sum Recipe

Chinese sausage

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner, while pork belly can be more affordable than specialty sausages.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello offers a similar texture, while button mushrooms are widely available and cheaper.

glutinous rice

🥗Healthier: quinoa

💰Cheaper: jasmine rice

Quinoa is a healthier grain option, while jasmine rice is often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin provides a similar sweetness, while soy sauce is a more budget-friendly alternative.

Soak shiitake mushrooms in hot water and set aside.

Soak glutinous rice in water for at least 3 hours or overnight.

Prepare the marinade by mixing chicken thigh with light soy sauce, dark soy sauce, oyster sauce, sesame oil, ginger juice, cooking wine, sugar, white pepper, and cornstarch. Cover and marinate for at least 30 minutes, reserving the marinade mixture for later.

Cook Chinese sausage in a pan for 2 minutes or until fragrant, then transfer to a clean bowl or plate.

Sauté garlic and ginger until fragrant.

Add the seasoned glutinous rice to the pan and stir-fry on medium-low heat, stirring continuously to prevent burning and sticking, until the marinade is absorbed and the rice becomes sticky.

Arrange the marinated chicken, shiitake mushrooms, and Chinese sausage in a heatproof bowl.

Cover the filling with sautéed glutinous rice, gently pressing and distributing it evenly.

Add 3 tablespoons of the reserved chicken marinade on top of the rice.

Place the assembled Loh Mai Kai into the steamer, covering it.

Steam for 40 minutes on medium heat.

Transfer the steamed Loh Mai Kai onto a clean tray or plate and carefully invert the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens