Lo Mai Gai - Picture of Full Yuen Seafood Restaurant, Toronto. Lo mai gai - sticky rice - Yelp. Lotus leaf sticky rice: Doesn't quite cook through - Home Cooking. Maple Yip in Scarborough Famous Lo Mai Gai and Winter Melon. Lo mai gai - Wikipedia. Auntie Ruby's Loh Mai Kai - Steamed Glutinous Rice with Chicken. Delicious homemade Lo Mai Gai, a popular dim sum dish of steamed glutinous rice topped with lap cheong, dark soy sauce chicken and mushrooms.

Lo Mai Gai is a popular dish in Hong Kong style dim sum restaurants. The steamed glutinous rice is soft but chewy and has a touch of ginger. The marinated chicken and mushroom as well as the slightly sweet lap cheong complement the taste of the Lo Mai Gai.

Making your own Lo Mai Gai at home is quite easy. The cooked Lo Mai Gai can be frozen for later consumption. Whenever you want to enjoy, just steam again for 15-20 minutes and it is ready to be served!

CHINESE VERSION: 软Q糯米鸡

Lo Mai Gai (Steamed Glutinous Rice Chicken) | MyKitchen101en

Serve: 8

Preparing the ingredients:

1 Chicken meat: Add in all seasoning and mix well.

2 Mushroom: Add in all seasoning and mix well.

3 Glutinous rice: Heat the wok, add in cooking oil. Add in garlic and ginger, cook over medium low heat until fragrant. Add in soaked glutinous rice and mix well. Mix seasoning with water, then add to glutinous rice and cook until fragrant.

4 Divide all ingredients into 8 equal portions.

Making Lo Mai Gai：

1 Brush the bowl with some oil.

2 Arrange the chicken, lap cheong and mushroom at the bottom of the bowl.

3 Add in glutinous rice, press down with wet hand until the rice is firm.

4 Add in 2 tablespoons of plain water (or mushroom soaking water).

5 Arrange the bowls in steaming racks.

Resep Lo Mai Kai Hong Kong

6 Bring the water of steamer to the boil, turn to medium heat, steam for 50 minutes.

7 After 50 minutes, the Lo Mai Gais are ready to be served!

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?

Watch our full video to see how we prepared this yummy dish: https://youtu.be/rRVXAJJZY3Q

Alternatively, see ingredients below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Resep Lo Mai Kai Xiang

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Jamie
on behalf of Spice N’ Pans

Malaysian Lo Mai Kai Recipe

Ingredients:
Makes about 6 portions

Resep Lo Mai Kai Ni

Marinate for Chicken
—————-
1 piece boneless chicken thigh
6 pieces of mushrooms – halved
18 pieces of Chinese sausage
1 tablespoon of sesame seed oil
1 tablespoon of Chinese cooking wine or 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
A few dashes of pepper

Glutinous Rice
————–
2 cups of glutinous rice – wash & soak overnight
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

1/2 cup of water
1 tablespoon of concentrated chicken stock
Salt per your desire