Loh Mai Kai

Made Loh Mai Kai day before yesterday and it was a hit. I didn't have Char Siu so I just made it with chicken, chinese mushroom and the little bit of "lap cheong" (whatever I had in the fridge). Instead of using individual small bowls, I just used a round baking tin.

Okay, so this is how I made it:

THE CHICKEN:

Debone the chicken and cut into bite size.

Marinate with soy sauce, dark soy sauce (or thick soy sauce), oyster sauce, hoisin sauce, sesame oil, ginger juice, little bit of sugar.

Soak the chinese mushroom in hot water until soft. Then put together with the chicken marinate.

Cut the "lap cheong" (chinese sausages) into slices.

After a few hours (2-3 hours), cook the chicken, mushroom and "lap cheong" in the wok and add a little bit of cornflour to thicken whatever little bit of sauce there is.

Put chicken aside.

THE RICE:

Soak the glutinous rice overnight.

Steam the glutinous rice for about 30 minutes.

Make seasoning for the rice - soy sauce, dark soy sauce, lard (pig's oil), sugar, pepper, dash of salt, and little bit of 5 spice powder.

Fry garlic and shallots (plenty to make the rice fragrant) until golden brown and then add in the glutinous rice.

Add the rice seasoning and stir until all parts are covered with the sauce.

PUT TOGETHER:

Lay out the chicken, mushroom and "lap cheong" at the bottom of the pan / bowl / dish (whatever you are using lah).

Put the rice on top and kinda squish it down with a spoon until compact.

Add little bit of water (not too much, just moisten it a bit) and steam for another 30 minutes or so.