Growing up in KL, Malaysia, I have fond memories of the Pau man coming by our house in a bike, loaded with steamed buns (pau) with all sorts of fillings. Mum would often buy us some for our breakfast the following day, and she’d ask us what we want. I usually have moods for what I feel like having the next day, and some times, I choose to have the loh mai gai, which is glutinous rice with chicken.
We can’t find much of it here in Perth, I’ve only seen it at one of the stalls down at Spencer Village. The “loh mai gai” we get here is at the dim sum places, and its the Hong Kong (i guess) style, which comes wrapped in lotus leaf. So, when I felt like having some good old, brown coloured, non lotus leaf wrapped loh mai gai, I said to myself “I should try and make it myself”. So off I went to Dr. G, and I found some recipes. (I usually look up a few to compare ingredients, processes etc. and choose 1 that I can use/adapt).
So I found a recipe from Pig Pigs Corner. I used it as a reference for rice:water ratio, and also the steps involved. The others (ie amount of ingredients, sauces, flavorings etc.) was done pretty much by estimation and “feel” 😛
So 1st step was to prepare the ingredients. Soak the glutinous rice and the chinese mushrooms overnight. Also, you can marinade the chicken overnight, but I just let mine sit for about an hour. Marinate the chicken with garlic, oyster sauce, dark soy sauce, soy sauce and some soy sauce (basically the same as the rice seasoning)
The next day, put the seasoning for the rice – chicken stock, soy sauce, oyster sauce, shaoxing wine, sasame oil and dark soy sauce into a bowl with the rice and let it steam for about 15 minutes.
When the liquid is all soaked up by the rice, place the chinese sausages (lap cheong) on top of the rice, and let it steam for another 20 minutes or so (or until the rice is cooked).
While the rice is steaming, prepare the other ingredients. Slice the mushrooms and fry them off. Then fry the chicken until its cooked through.
After the rice is done, remove it from the steamer. Then its time to assemble it. start with greasing some rice bowls (we didn’t have many, so I used ramekins instead). Then divide up the chicken, mushrooms and sliced lap cheong among the bowls. Then pack in the cooked glutinous rice and put it back into the steamer for another 30 minutes.
When its done, overturn it onto a plate, and voila! utterly satisfying! 😀 A bit more laborious than the usual loh mai fan (糯米饭) I make, but oh so satisfying! 🙂
(NB: Excuse the slightly grainy iPod pics, as our resident photographer was a bit busy last weekend!)