Tuesday 9 October 2012

Chicken Glutinous Rice 糯米饭 (Loh Mai Kai)

Chicken Glutinous Rice 糯米饭(cantonese called it Loh Mai Kai) is one of our favorite breakfast. My mum-in-law usually prepare the ingredients one day before. In the morning she will place them in small ricebowls and steam them for our breakfast.  Glutinous rice is always my favorite. In whatever style, whether is dumpling or those brown glutinous rice with dried shrimp and black mushroom, they are always my favorite. I love them but it is "heaty" and sometime it cause indigestion. I used to bring this chicken glutinous rice to my office. My colleagues love it . My mum-in-law is really good at making this, and I would prefer to eat those that she made. So until today I have not learn how to make this(i mean practical) because I still prefer my mum-in-law's chicken glutinous rice. However, my friends in a group saw my posting and  had requested for the recipe, and my mum-in-law is more than happy to share with us. This is how she make this dish ....

Ingredients A
2 cups of glutinous rice
1 1/2 tsp sugar
1/2 tsp salt
1 tbsp black soya sauce
1 tbsp of chopped small onion
1/2 tsp of chopped garlic
1-2 tbsp of cooking oil

Ingredient B
2 pcs of chicken breast meat (without bone n cut into bite size)
2 tbsp light sauce
dash of pepper
1/2 tsp cornflour/potato flour
1 tsp sesame oil

Method :
Part 1
Combine ingredients B. Mix and season them well and set a side in the fridge for later use. Season overnight.

Part 2
Wash glutinous rice. Place it into a round baking 20cm tray and soak with 2 cup of water for 1 to 2 hours.
After soaking, drain and pour away the water.
In a wok, fry the garlic and onion until it is light brown and fragrance
Add in the soaked rice. Add the rest of ingredients A. Stir and fry until they are well combine for about 2 to 3 min until a little dry. Off fire.
Remove and place them into the baking tray.
In a wok of boiling water, steam this rice for half an hour or until the rice is cooked and tender.
Remove from fire and let it cool down and set a side for use.

Part 3
Prepare 5 empty ricebowls.
In a wok, prepare water for steaming. Boil the water.
While waiting for water to boil, divide the well seasoned chicken meat into 5 portions and cooked glutinous rice into 5 portions. Place the chicken meat at the bottom of the bowl, then scoop the cooked glutinous rice and place it on top of the chicken. When the water is boil, steam for 20mins in high fire. Off fire and serve