Hot & Steamy Lo Mai Gai - Glutinous Rice with Chicken

I've been thinking about making this for a longgg time, but I kept having this mentality that's it' gonna be very hard and super tricky to do. After a long time of procrastination, I finally gathered the courage to do it and I lurve it :)

What you need

- 500g of glutinous rice (To soak overnight)

- Chicken thigh meat (cut to smaller pieces and marinated overnight)

- 4 dried shitake mushrooms, add if desired (To soak overnight)

- 1 tablespoon of grinded garlic

- Small round aluminium trays

Seasoning the rice

- 3 tablespoons of oyster sauce

- White pepper

- 1 teaspoon of sesame oil

- 1 teaspoon of fine sugar

- 1/2 tablespoon of light soya sauce

- I cup of water

Marinating the chicken meat

- Sesame oil

- White pepper

- Oyster sauce

- Some honey

Method

- Pour away the overnight water from the rice and wash a couple of times

- Pour away the overnight water from the mushrooms, cut away the stalks and 

  slice thinly

- Add in all the seasoning into the rice & mix well

- Steam the rice for 15mins

- Bring out the rice from the steamer and fluff it up with two forks

- While steaming the rice, prepare the chicken and mushroom to be used

- Heat up 1/2 tablespoon of cooking oil in your HCP, sauté the garlic till fragrant

- Add in the mushroom slices and stir-fry for 10mins

- Add 1 tablespoon of dark soya sauce (thick & good quality one)

- Add in ½ teaspoon of sugar & a dash of white pepper

- Add in the chicken and cook for another 10mins

- Set aside 

Prepping the Lo Mai Kai

- Put a layer of the chicken & mushrooms at the bottom of the tray

- Spread some rice on top of the ingredients till the top is even

- Sprinkle 2 tablespoons of tap water on every tray

- Steam the rice for another 15mins

  Steam longer and sprinkle abit more water if you prefer your rice to be gooey

Serve hot!