Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lo mai gai - chinese glutinous rice with chicken-mushrooms. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have lo mai gai - chinese glutinous rice with chicken-mushrooms using 22 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms:

1. Prepare A. Chicken - Marinated
2. Prepare 600 g chicken - cut into small bite-sizes
3. Take 1/4-1/2 tsp white pepper powder
4. Make ready 1 tbsp light soy sauce
5. Prepare 1 tbsp dark soy sauce
6. Make ready 1 tbsp sesame oil
7. Take 1 tbsp corn flour
8. Take 2 tbsp sweet soy sauce
9. Get 2 tbsp Oyster Sauce
10. Get 2 tbsp Chinese cooking wine
11. Prepare B. 12 - 14 Dried Shiitake mushrooms
12. Make ready C. Glutinous/Sticky Rice
13. Prepare 3 C Glutinous rice
14. Make ready 4 tbsp cooking oil
15. Prepare 1 tsp crushed & minced garlic
16. Make ready 3 tbsp dried shrimps - soaked and finely chopped
17. Make ready 1 tsp dark soy sauce
18. Take 1-2 tsp chicken seasoning powder or chicken bouillon
19. Prepare 1/2 tsp Chinese Five Spices
20. Get 1/2 C water
21. Make ready 👉🏻 water + reserved water/liquid used to soak the mushrooms
22. Make ready D. 3 tbsp store-bought fried Shallots

Steps to make Lo Mai Gai - Chinese Glutinous Rice with Chicken-Mushrooms:

1. A - Use any preferred part of the chicken (boneless). Cut into small bite-sizes. Marinate chicken with everything in A for at least an hour. You can also leave the chicken to marinate overnight & use it the next day. We prefer overnight marination. Prepare everything the night before and refrigerate.
2. B - Soak dried mushrooms in hot water to soften. Keep this water used to soak mushrooms (optional), you can use some of it to cook the rice later. Then slice them thinly. Alternatively, these too, can be left soaked (in water) to soften overnight.
3. C - Soak glutinuos rice in tap water overnight. You can prepare the rest of the ingredients the night before too. Soak dried shrimps for 10mins or until they are soft. Drain the water, chop roughly and keep aside. Crush and mince garlics. Keep in the same small container with chopped shrimps.
4. Cooking and steaming LO MAI GAI - prepare the steamer, filling it with enough water and leave it to boil.
5. In the mean time, prepare 👉🏻 C. Drain water from your rice. Then, Heat 4 tablespoons of cooking oil in a deep pan or a wok. Next, add garlic & chopped shrimps. Sauté over medium heat until aromatic. Add glutinuos rice & the rest of the ingredients in C. Stir gently for 1-2 minutes; until everything is well-mixed. Add 1/2 cup of water. Stir for a minute or two. Turn off the heat. Add store-bought fried shallots to the rice. Stir again until well mixed. Remove from the heat.
6. Transfer this glutinous rice mixture to a steaming pan. Steam for 30-40 minutes.
7. Next, while waiting for the rice, prepare your filling. Heat 3 tablespoons of cooking oil in a wok. Next, add everything in A and B (thinly slice mushrooms). Simmer over medium low & Cook until chicken is done. Add 1/4 cup of water if necessary. Stir well to avoid from sticking to the wok. Sauce will eventually thicken. Remove from the heat and leave to cool slightly.
8. Once glutinous rice & chicken filling are cooked, now it's time to assemble these two. Spoon desired amount of filling to your small steaming bowls, ramekins, aluminum tins, or anything small you can use for steaming. Place just enough chicken and mushrooms to cover the bottom of each steaming bowl. Add a tsp or two of sauce or gravy from the chicken. After that, top each bowl with cooked glutinous rice.
9. Place all the bowls in a steamer and steam for 20-30mins. To serve, invert lo mai gai onto serving plates. Y o u can serve lo mai gai as it is or with some sweet chilli sauce. Serve warm.

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