Lor Mai Kai is one of the famous dim sum. I think almost everyone like it! If we go to dim sum restaurant, sure Lor Mai Kai is one of our orders. We like the soft sticky rice, aromatic smell of the combination of chicken, mushroom and chinese sausage. I even put in some dried scallop too!
I never make this before, so I have to search on internet for this recipe, refer here and there. Finally, I make this Lor Mai Kai by testing it with a cup of Glutinous rice. I manage to make 3 bowl of Lor Mai Kai out of a cup of Glutinous rice. Luckly all three turn out nice and delicious. Although the first one of the rice was a bit1 hard. For me it was worth a try and now I know how to steam Glutinous rice in a correct way!
Ingredients: (make 3 small bowl)
1 cup Glutinous rice
1/8 cup water
3 chinese mushroom (cut to 2 pcs )
1 chinese sausage
chicken meat (cut to cube or strips)
1 tbsp dried scallop
1 tsp oyster sauce
1/2 tsp dark soy sauce
Seasoning:
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sesame oil
1 1/2 tsp sugar
1/2 tsp Rose distilled spirits 玫瑰露酒
1/2 tsp Shaoxing Wine 绍兴酒
1/2 tsp five spice powder
some pepper
- wash Glutinous rice and drain, soak rice over night with water.
- marinate chicken meat and dried scallop with seasoning. Marinate over night or at least 1 hours.
- next day, drain marinated chicken meat and scallop. Remaining marinate sauce set a side.
- drain glutinous rice, pour marinate sauce into drain glutinous rice. Add 1/2 tsp of dark soy sauce & 1 tsp oyster sauce to darken the rice like mine.
- arrange chicken meat, scallop, mushroom and sausage into bottom of the rice bowl.
- then fill the top with glutinous rice. Add remaining sauce & water into each bowl equally.
- steam Lor Mai Kai for at least 40 minutes or more.
- serve delicious Lor Mai Kai with your favorites chili sauce. (malaysian style)
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