Lo Mai Kai (Glutinous Chicken Rice)

Homemade Lo Mai Kai
Recipe inspired from : YUM YUM Cookbook

What you need:-
4 cups glutinous rice (soaked overnight)
2 pcs of whole legs deboned (cut small)
2 lap cheong (sliced and pan fried a while)
15 pcs chinese mushroom (soaked until soft and cut half)

Seasoning A
1 tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp dark soya sauce
A little sesame oil
Some pepper
1 tbsp of shao xing wine
2 tbsp of ginger juice
1 tbsp of corn flour
1 tbsp of garlic powder

Seasoning B
1 tsp salt
2 tbsp light soya sauce
1 tbsp sugar
2 tbsp dark soya sauce
1 tbsp sesame oil
Dash of pepper
4 tbsp of fried shallot oil

Method :-
1) Marinate the chicken and mushroom with Seasoning A and leave it overnight
2) Drain the glutinous rice and steam for 30 mins. Dish out and pour in the seasoning B and mix all over. Then steam again for another 20mins.
3) Arrange the chicken, lap cheong and mushroom in a ramekin, top the cook glutinous rice until full. Cover with aluminium foil and steam for 30 mins.

I fold my own cover using aluminium foil. Easy for me to deliver to my customer later and more hygienic.