Skip to main content
logo
Food Advertising by

Steamed Loh Mai Kai


'Steamed Loh Mai Kai'.  This 'loh mai kai', literally translated as " chicken glutinous rice" is different from the normal loh mai kai that is available at the dim sum restaurants.  This is not served in dainty bowls but it's a whole chicken stuffed with semi-cooked savoury glutinous rice and steamed ....... served as a meal on its own!   When I cooked this dish I was juggling with the idea of what, how to name it, but then since there's chicken, glutinous rice and the method is by steaming, so logically, it's just simple 'Steamed Loh Mai Kai'.













You get to have more bite of chicken with this version of  'Loh Mai Kai'....... yummy!

Recipe for Steamed Loh Mai Kai

Ingredients
  • 1 free-range chicken
  • 300 gm glutinous rice
  • 5 dried shitake mushrooms - soaked, stemmed and diced
  • 50 gm dried chestnuts - soak for about 15 mins.
  • 1 small can green peas - drained
  • 3/4 cup water
Seasoning for glutinous rice
  • 1/2  Tbsp dark soya sauce
  • 3/4  Tbsp light soya sauce
  • 1.1/2  tsp sugar
  • 1/2  tsp sea salt
  • 1.1/2  cups chicken stock
Sauce
  • 1.1/2  cups chicken stock
  • 2  tsp oyster sauce
  • 1  tsp dark soya sauce
  • 1/2  tsp each of :   sea salt, sugar and light soya sauce
  • 2  tsp cornflour + 2 tsp water to thicken
Preparation
  1. Wash and soak the glutinous rice for 7 to 9 hrs.  Drain.
  2. Poach the chicken in a wok of boiling water, turning it now and again till 3/4 done, about 20 mins.
  3. Remove, drain and when cooled, rub sea salt inside out, set aside.  Keep the chicken stock aside.
  4. Heat up the wok with some oil and stir-fry the diced mushrooms and chestnuts.  Add in 3/4  cup water and let it simmer under low heat for 15 mins.
  5. Mix in the drained glutinous rice, stir-fry and add in the seasoning, fry for a while and add in 1/2  cup chicken stock.  Test for taste.
  6. Place the chicken on a plate and stuff the glutinous rice mixture into the cavity.
  7. Heat up a steamer and place the stuffed chicken onto a big bowl.
  8. Steam under rapidly boiling water for 1.1/2 hours.  Check whether the glutinous rice is soft.
  9. Meanwhile, prepare the sauce with the chicken stock.  Add in the sauces and thickening.  Test for taste and toss in the green peas.  Turn off heat.
  10. Transfer the chicken and rice onto a serving plate and ladle the sauce over the chicken.
  11. Serve immediately.


I'm linking this to  Muhibbah Malaysian Monday.  Do check it out  'Here'.

Comments

  1. Great idea ! but you and hubby can finish the whole chicken ? And the glutinous rice is quite a lot too :) I am drooling...can imagine how delicious this is ! Thanks for sharing :)

    ReplyDelete
  2. I'm actually having a lunch right now and your version of LMG making me wanting more. :o)
    Enjoy your day!
    Kristy

    ReplyDelete
  3. The chicken looks so succulent and tender! Bet the rice stuffing tastes even better!

    ReplyDelete
  4. Mouthwatering..wanting..oh my god this looks so yummy:))

    ReplyDelete
  5. Oh my! So delicious, the chicken looks so tender....drooling leh!

    ReplyDelete
  6. This looks so delicious! Never had loh mah kai steamed in a chicken before! Wish I could have some right now!

    ReplyDelete
  7. I like this version of Loh Mai Kai. They look so delicious especially will the rice spilling out cavity. But do you think I can wrap this in foil and bake it instead of steaming as Carlos is not a fan of steam chicken.

    ReplyDelete
  8. Cheah, First time I seen this type of Steamed Loh Mai Kai. The chicken looks so tender and I definitely want to eat more than one portion.

    ReplyDelete
  9. Elin
    Kept leftovers for lunch the next day. The rice was more tasty overnight.

    Kristy
    Too bad you can't join me.

    Angie
    Frankly, I prefer the rice more than the chicken.

    Dzoli
    Thank you. Giver it a try.

    yummylittlecooks
    Thank you.

    ReplyDelete
  10. kitchen flavours
    Thought I'd make something different.

    ICook4Fun
    I think so too. Why not?

    Anncoo
    Yes, I like glutinous rice but then must discipline myself not to overindulge!

    ReplyDelete
  11. wow, cheah glad i didnt miss this post of yours. this is really so gooood! i love your version of this loh mai tai kai!

    ReplyDelete
  12. Lena
    Thank you. Yes, it's 'loh mai tai kai'.

    ReplyDelete
  13. I like the fact that is it chicken wrapping the rice! So yummy!

    ReplyDelete
  14. I've actually never had this..it looks delicious though!

    ReplyDelete
  15. What a great idea to steam the rice in the chicken. I am going to copy ok?

    ReplyDelete
  16. Great combination of ingredients Aunty Cheah. Have a great weekend!

    ReplyDelete
  17. tigerfish
    Yes, you're right.

    Smoky wok
    It's more or less like the normal loh mai kai except this has more gravy and more chicken.

    Penny
    Sure, please go ahead and let me know whether you like it.

    Shirley
    Thank you. You too have an enjoyable weekend with your family.

    ReplyDelete
  18. First time i see loh mai kai 料 more than rice. Yours definitely beat any others hands down.

    ReplyDelete
  19. I love this! stuffed chicken with loh mai...must taste so good! Plenty of chicken to eat:D

    ReplyDelete
  20. This is definitely the most unique loh mai kai that I have seen - ingenious! Thank you for visiting and your kind comments on my jelly post competition. We will have a new recipe everyday for the month of October.

    ReplyDelete
  21. Such an interesting way to make Lo Mai Kai!! ;)

    ReplyDelete
  22. Mary
    Thank you.

    Edith
    Thanks so much for your sweet comment.

    Jeannie
    This is what I call 'yat wok sook'!

    chopinandmysaucepan
    Thanks. Yes, I'll diligently follow your blog and admire your creations with the jelly moulds.

    mycookinghut
    Thanks, just something different from the norm!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function