For about 20 small bowls
500 gm glutinous rice
300 gm boneless chicken thigh meat
5 pieces of Shitake mushrooms
2Tbsp of chicken lard or cooking oil
2 clove mince garlic
2 big bowl of water( depend how much sauce you want)
1 chinese sausage ( cut into slice)
1 tbsp corn starch and 1 tbsp water and mix
marinate for chicken:
1tbsp dark sauce( adjust to the colour you want)
4tbsp soy sauce
1tbsp sesame oil
2 tbsp oyster sauce
1tbsp sugar
2tbsp Hua Tiew wine
Dash of white pepper
Preparation
Soak rice overnight or a minimum of 4 hours.
Marinade the chicken for overnight or 4 hours
Soak mushroom until soft then drain away the 1st round of water. Then soak again after cut into half and keep the water to use as sauce.
Then pour away the glutinuous rice water and splatter on a big plate and steam it for 45 minutes. After 20 min over turn the steam rice so that it will steam properly and sprinkle 2 tbsp water on the rice so that it be more soft.
While steaming rice heat up the wok and add the lard/oil.
Add in the mince garlic. Fry until aromatic.
Add the mushrooms. Fry for about 2 minutes and add the mushroom water and the 2 bowl water and simmer for 5 minutes. Check the taste and adjust accordingly. Then pour in the mix cornstarch and quickly stir. Switch off the fire. Drain the mushrooms and leave the sauce in the wok.
After the rice is steamed (45 minutes), then scoop in the sauce from wok and pour into the steam rice and mix until all well combine. . Using a rice ladle, gently stir and mix the rice.
There are some balance sauce.
Prepare the bowls. For each, add 2 slices of sausage, 2 pieces of mushroom and chicken at the bottom. Then scoop some balance sauce.
Scoop in the rice and press firmly with the back of the tablespoon to flatten it. Then pour some sauce on the rice of each bowl.
Steam the bowls for 20 minutes. If you are using ceramic bowl, you may have to steam longer.
Use a tablespoon to gently dislodge the rice and present it inverted.
Serve the Lor Mai Kai warm with chilli sauce
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