Lor Mai Gai is a traditional Cantonese dish, usually eaten as dim sum which is also known as snack. I guess authentic Lor Mai Gai is usually wrapped with lotus leaf but in Singapore, we usually eat it straight out from the plate. In English, this dish is literally known as Glutinous Rice with Chicken or Steamed Sticky Rice with Chicken. The base for Lo mai gai is usually glutinous rice, chicken, Chinese mushrooms, Chinese sausage, scallions and at times even dried shrimp or salted egg. What you add to your Lo Mai Gai is entirely up to you. Isn't that the beauty of homecooking?
See ingredient list below or go here http://wp.me/p8NIeJ-53 for your future reference:
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Ingredients:
Makes about 6 portions
Marinate for Chicken
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1 piece boneless chicken thigh
6 pieces of mushrooms - halved
18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs)
1 tablespoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing huatiao wine)
1.5 tablespoons of light soy sauce
1.5 teaspoons tapioca flour or cornflour
2 tablespoons of oyster sauce
1 thumb size ginger - grated (use the juice only)
A few dashes of pepper
Glutinous Rice
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2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup)
3 cloves of garlic - chopped
5 pieces of shallots - chopped
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of 5 spice powder
1 tablespoon of concentrated chicken stock
1/2 cup of water
+
1/2 cup of water (this is not a typo - you need to add 1/2 cup first then fry for a while followed by adding another 1/2 cup just before you dish the rice out for steaming.
