After A Long Break - Homemade Lor Mai Kai

After a long break, I finally come back to update my cooking blog. Not that I didn't cook for the past 4 months (in fact, yes. I didn't cook for the 2 months holiday in Kuantan as I had my Dad to take care of this! )


Okay, let's start on the ingredients we need to make lor mai kai:-




1) Chicken fillets ( I use drumstick and deboned), cut into strips . Marinate chicken with seasoning sauce. set aside for an hour.
2) 500 g glutinous rice, soak for an hour and drained
3) oil
4) cloves of garlic (estimate), chopped finely
5) small shiitake mushrooms, soaked and removed stalks
6) 1 large onion, chopped finely
7) chinese sausage (lap cheong) (optional)
8) Roast pork (char siew)/ sliced (optional)


Seasoning for chicken

oyster sauce
rice wine (optional)
ginger juice
light soy sauce
dark soy sauce
sesame oil
sugar
a little of cornflour
water


Sauce ( to mix with glutinous rice)

oyster sauce
light soy sauce
sesame oil
fine sugar
thick black soy sauce
1 cup water



soak glutinous rice in warm water for an hour and drained. Steam for 45 minutes. Set aside until ready to use.


Method:

1) Heat oil in wok over medium fire. Stir fry garlic until fragrant. Add mushroom and continue to stir fry. Remove and set aside.

2) Heat oil in the same wok and stir fry onion until fragrant, add steamed glutinous rice and sauce. Stir to mix well. Turn off fire.


3) Lightly grease 10 rice bowl (same as below) with oil. Put in the mushroom, chicken, and others meat into each bowl.




4) Fill glutinous rice until 3/4 full. Press rice firmly into bowl.


5) Steam over boiling water for about 40 minutes. It's best when serve with chili sauce.