1/2 kg glutinous rice - soak half hour
400gm chicken breast - slice
2pcs lean chinese sausages - diced
10pcs dried mushrooms (wash & soak till soft)- cut into half
1tbsp light soya sauce
1/2 tbsp dark sauce
1tbsp oyster sauce
1/2 tbsp chinese cooking wine
1/4 tbsp sesame oil
1tbsp ginger juice
1tsp sugar
pepper n salt
1 tbsp corn flour
Marinate the chicken and mushrooms with the seasoning at least 4hours.
Season rice with 1tbsp light soy sauce
1tbsp dark sauce
1tbsp oyster sauce
1/4 tbsp sesame oil
2tbsp sugar
salt n pepper taste
Method
Mix all the rice seasoning with glutinous rice, add in 450ml water and put to cook in a pot till, about 30mins or less.
Once cooked, used a chopstick to loosen the rice.
In a aluminium mould, place diced chicken, mushroom n chinese sausage and follow by steamed glutinous rice. Press firmly.
In a big pot with some boiling water, place individual aluminium mould, cover and steam over med fire for about half an hour
Turn Lo Mai Gai on a plate and serve hot
Enjoy
Bon appetit
I used this aluminium moulds bought from Phoon Huat.
