Lo Mai Gai | Steamed Glutinous Rice with Chicken

Lo Mai Gai | Steamed Glutinous Rice with Chicken
Lo Mai Gai is a classic Hong Kong dim sum that many people love. Many people think that making glutinous rice chicken is very complicated. In fact, it is not difficult at all to follow me, and there are almost zero failures. As long as the chicken and mushrooms are marinated and delicious, and the steamed glutinous rice is mixed with the mixed sauce, it can make a delicious glutinous rice chicken in a dim sum restaurant!
My portion here is 10 pieces of glutinous rice chicken. If you can't finish it, put it in the freezer, then take it out when you want to eat it, thaw it, steam it for 10 minutes, and you're ready to eat
Ingredients:
500g glutinous rice (soaked for 2 hours)
300g chicken breast
5 shiitake mushrooms (1 cut into 2 pieces)
1 chinese sausage (sliced ​​and fried)
3 tbsp shallot oil/lard
glutinous rice Seasoning:
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sugar
1 tsp salt
1 tbsp sesame oil
1 tsp dark soy sauce
1 teaspoon white pepper
3 tablespoons water, stir well, set aside
Marinade Seasoning: (Meat and Shiitake Mushrooms)
1 tbsp ginger juice
1 tablespoon light soy sauce
1 tbsp oyster sauce
1 teaspoon white sugar
a pinch of pepper
1 tablespoon cornflour
1 tsp sesame oil
1 tablespoon Huadiao wine
practice:
1. 500g glutinous rice and water (200ml) put it on a plate and steam for 25 minutes
After the rice is cooked, add 3 tablespoons of shallot oil and seasoning to mix well.
Prepare 10 small bowls, add the marinated ingredients, then fill the small bowls with rice, steam for 30 minutes, and you're done.
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Thank you 😊☺️😘😘
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