Lo Mai Kai 糯米鸡

 

Chinese Version 

1) 腌鸡肉

去骨鸡腿2个（切小块）

1.5汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

1汤匙（TBSPOON）酱油

1汤匙（TBSPOON）绍兴酒

少许黑酱油

少许胡椒粉

少许盐

做法：将全部腌料把鸡肉拌均匀放进冰箱腌隔夜。

2）糯米

½ KG糯米（一定要浸隔夜）

1汤匙（TBSPOON）蒜米

1汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

1汤匙（TBSPOON）酱油

少许黑酱油

少许盐

做法：糯米沥干水，热一汤匙的油爆香蒜米然后加入糯米炒一炒。再加入调味料炒2-3分钟即可。

3）汤汁

500 ML水（不要吓倒，真的就那么多需要，我本身有再加一点点）

1汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

2汤匙（TBSPOON）酱油

少许黑酱油

少许胡椒粉

做法：将刚才炒米的锅（不用洗），把调味料和水一起煮滚备用。（也可以把腌鸡肉剩下的汁一起煮滚）

最后最后最后-----〉把冬菇（浸过，切片；CL  TAN的食谱里没有这个）和 鸡肉铺在铁碗内再加入炒好的糯米。我有压平一下（因为我发现煮好后，那个SIZE有点涨一点点）。 然后，再把汤汁淋进米内（汤汁要改过米）。把已准备好的碗拿去蒸熟，大约50分钟（我本身只用了40分钟）。

English Version 

1) Marinate the chicken 

Boneless drumstick (chop into pieces) 

1.5 tablespoon of oyster sauce 

1 tablespoon of soy sauce 

1 tablespoon of shao xing wine

1 tablespoon of sesame oil

Little black thick soy sauce 

Little pepper 

Little salt 

Instruction: Marinate the chicken with all the materials listed above overnight. 

2) Glutinous rice 

1.5 kg of glutinous rice (must be soaked overnight) 

1 tablespoon of chopped garlic

1 tablespoon of oyster sauce 

1 tablespoon of soy sauce 

1 tablespoon of sesame oil 

Little black thick soy sauce 

Little salt 

Instruction: Drain the water from the glutinous rice. Heat up the garlic with slow fire (make sure it down't turn brown or else it will make the lo mai kai tastes bitter). Stir fry the glutinous rice for a while. Pour in the mixture of sauces into the glutinous rice and stir fry for another 2-3 minutes. 

3) Soup 

500 ml of water 

1 tablespoon of oyster sauce 

2 tablespoon of soy sauce 

1 tablespoon of sesame oil 

Little black thick soy sauce 

Little pepper 

Instruction: Use the wok to stir the glutinous rice earlier. Heat up the mixture of sauces to make them turn to soup. You can also put in the remaining marinated sauces into the mixture. Turn off the fire when it is boiled.

4) Assemble 

Simmer mushrooms into hot water. When they turn soft, take them out from the water to be cut into slices. Place mushroom and marinated chicken slices in the bottom of the bowl. Fill it with glutinous rice. Lastly, pour the soup into the bowl. Make sure the soup covers the rice. Tips to make your lo mai kai to be moist: You may add some soup 5 minutes before you switch off the fire. After assembling all the ingredients, put the bowls to be steamed for 40-50 minutes. 

One night before you start cooking. 

View from left to right. 

* Do not stir fry your garlic like mine - I over fried it. 

View from left to right.