Monday, May 18, 2009

Loh Mai Kai (Glutinous Rice with Chicken)

Loh Mai Kai can be bought from dimsum shops. It's terribly oily however and the filling of 1 chicken, 1 pork, 1 chinese sausage slice and 1 mushroom slice leaves a lot to be desired. So I decided to make my own with plenty of meat and mushrooms, with less oil!

250g glutinous rice
1/3 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp cornflour

Seasoning (B):
1 1/2 tsp light soy sauce
1/4 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

1) Wash glutinous rice, then soak it for two to three hours.
2) Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
3) Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
4) Grease four medium­-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and enough water to barely cover the rice and press down with a ladle.
5) Steam for 30­-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.


  1. You know how sometimes, you try to go to bed even though you're feeling a little hungry, and tell yourself that hey, it's just a few hours till breakfast? Thanks to your loh mai kai recipe ... I've failed miserably! Though there's nothing in my fridge as delectable as that :)

    You're spot on about the store-bought LMK though. The fillings are getting really skimpy except for the high-end places like Reunion in Bangsar where one LMK can cost more than a KFC dinner place :(

    Some varieties of LMK I've had add in those canned pacific clams (is it just us weird Central Peninsula folks?) though the texture is not exactly to everyone's liking. I don't mind 'em though but prefer mine with just chicken, Chinese sausage and mushroom (gasp, horror, yes ... I'm cool even if it's without chunks/slices of pork ... surprising, no?).

  2. No pork?? that's definitely not something I'd ever hear you say.

    Yes. KL, especially shops in swanky areas, like to put additional or other ingredients in traditional food. Penang does less of that. I think mainly coz we don't like change that much when it comes to food.