loh mai kai

just felt like cooking today... it's therapeutic, and well good for procrastinators like me too. bored of studying, just cook. found this recipe on lily wai sek hong. that woman can really cook. just click on her link on the right if you wanna look at more recipes.

Ingredients:
250g glutinous rice2 cups water/chicken stock100g chicken meat
100g Char Siew(bbq pork) - slice1 Chinese sausage (lap cheong), - didn't use these but would prob taste better if you do.
slice10g black Chinese mushrooms, soaked and cut into thin slices

Seasoning (A):
1 tsp light soy sauce - used superior mushroom black sauce instead
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice - i used slice ginger
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine - dry sherry will do as well, i added 4 tbs. smell nicer.
1 tsp oil
1 tsp tapioca flour - didn't have this so omittted.

Seasoning (B):
1 1/2 tsp light soy sauce - used superior mushroom black sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder - if you don't have this, you can make your own (providing you have a herb grinder) recipe from http://www.foodreference.com/html/five-spice-powder.html

Method:
Wash glutinous rice, then soak it for two to three hours.Steam it for 30 minutes. - I used normal long grain rice. cook the rice bit soggier.
Cut chicken into slices. Marinate with seasoning (A) for about one to two hours. I cooked chicken in a small pot together with mushrooms.
Heat oil in big glass bowl and microwave for 2 minutes.
Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more.
Mix cooked glutinous rice and seasoning (B) - cooked the rice together with seasoning. the taste absorbs into the rice.
Grease six small-size rice bowls.Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices.Top up with glutinous rice and press down with a ladle.
Fill the bowls with water/chicken stock, make sure the water level is above the rice.Steam for 30-40 minutes. - easier, put in microwave for 30 secs. just put 2 0r 3 tbs of chicken stock if you using microwave.
Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes.
Repeat with the other 3 bowls.
Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.
Loh Mai Kai can be eaten with chilli sauce.