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Steamed Loh Mai Kai


'Steamed Loh Mai Kai'.  This 'loh mai kai', literally translated as " chicken glutinous rice" is different from the normal loh mai kai that is available at the dim sum restaurants.  This is not served in dainty bowls but it's a whole chicken stuffed with semi-cooked savoury glutinous rice and steamed ....... served as a meal on its own!   When I cooked this dish I was juggling with the idea of what, how to name it, but then since there's chicken, glutinous rice and the method is by steaming, so logically, it's just simple 'Steamed Loh Mai Kai'.













You get to have more bite of chicken with this version of  'Loh Mai Kai'....... yummy!

Recipe for Steamed Loh Mai Kai

Ingredients
  • 1 free-range chicken
  • 300 gm glutinous rice
  • 5 dried shitake mushrooms - soaked, stemmed and diced
  • 50 gm dried chestnuts - soak for about 15 mins.
  • 1 small can green peas - drained
  • 3/4 cup water
Seasoning for glutinous rice
  • 1/2  Tbsp dark soya sauce
  • 3/4  Tbsp light soya sauce
  • 1.1/2  tsp sugar
  • 1/2  tsp sea salt
  • 1.1/2  cups chicken stock
Sauce
  • 1.1/2  cups chicken stock
  • 2  tsp oyster sauce
  • 1  tsp dark soya sauce
  • 1/2  tsp each of :   sea salt, sugar and light soya sauce
  • 2  tsp cornflour + 2 tsp water to thicken
Preparation
  1. Wash and soak the glutinous rice for 7 to 9 hrs.  Drain.
  2. Poach the chicken in a wok of boiling water, turning it now and again till 3/4 done, about 20 mins.
  3. Remove, drain and when cooled, rub sea salt inside out, set aside.  Keep the chicken stock aside.
  4. Heat up the wok with some oil and stir-fry the diced mushrooms and chestnuts.  Add in 3/4  cup water and let it simmer under low heat for 15 mins.
  5. Mix in the drained glutinous rice, stir-fry and add in the seasoning, fry for a while and add in 1/2  cup chicken stock.  Test for taste.
  6. Place the chicken on a plate and stuff the glutinous rice mixture into the cavity.
  7. Heat up a steamer and place the stuffed chicken onto a big bowl.
  8. Steam under rapidly boiling water for 1.1/2 hours.  Check whether the glutinous rice is soft.
  9. Meanwhile, prepare the sauce with the chicken stock.  Add in the sauces and thickening.  Test for taste and toss in the green peas.  Turn off heat.
  10. Transfer the chicken and rice onto a serving plate and ladle the sauce over the chicken.
  11. Serve immediately.


I'm linking this to  Muhibbah Malaysian Monday.  Do check it out  'Here'.

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Comments

  1. ElinSeptember 29, 2011 at 11:00 AM

    Great idea ! but you and hubby can finish the whole chicken ? And the glutinous rice is quite a lot too :) I am drooling...can imagine how delicious this is ! Thanks for sharing :)

    ReplyDelete
  2. My Little SpaceSeptember 29, 2011 at 11:38 AM

    I'm actually having a lunch right now and your version of LMG making me wanting more. :o)
    Enjoy your day!
    Kristy

    ReplyDelete
  3. Angie's RecipesSeptember 29, 2011 at 12:09 PM

    The chicken looks so succulent and tender! Bet the rice stuffing tastes even better!

    ReplyDelete
  4. AnonymousSeptember 29, 2011 at 1:10 PM

    Mouthwatering..wanting..oh my god this looks so yummy:))

    ReplyDelete
  5. yummylittlecooksSeptember 29, 2011 at 2:16 PM

    Oh my! So delicious, the chicken looks so tender....drooling leh!

    ReplyDelete
  6. kitchen flavoursSeptember 29, 2011 at 6:43 PM

    This looks so delicious! Never had loh mah kai steamed in a chicken before! Wish I could have some right now!

    ReplyDelete
  7. ICook4FunSeptember 29, 2011 at 7:58 PM

    I like this version of Loh Mai Kai. They look so delicious especially will the rice spilling out cavity. But do you think I can wrap this in foil and bake it instead of steaming as Carlos is not a fan of steam chicken.

    ReplyDelete
  8. ann lowSeptember 29, 2011 at 9:55 PM

    Cheah, First time I seen this type of Steamed Loh Mai Kai. The chicken looks so tender and I definitely want to eat more than one portion.

    ReplyDelete
  9. Sokehah cheahSeptember 29, 2011 at 11:49 PM

    Elin
    Kept leftovers for lunch the next day. The rice was more tasty overnight.

    Kristy
    Too bad you can't join me.

    Angie
    Frankly, I prefer the rice more than the chicken.

    Dzoli
    Thank you. Giver it a try.

    yummylittlecooks
    Thank you.

    ReplyDelete
  10. Sokehah cheahSeptember 30, 2011 at 12:14 AM

    kitchen flavours
    Thought I'd make something different.

    ICook4Fun
    I think so too. Why not?

    Anncoo
    Yes, I like glutinous rice but then must discipline myself not to overindulge!

    ReplyDelete
  11. lenaSeptember 30, 2011 at 9:32 PM

    wow, cheah glad i didnt miss this post of yours. this is really so gooood! i love your version of this loh mai tai kai!

    ReplyDelete
  12. Sokehah cheahSeptember 30, 2011 at 10:09 PM

    Lena
    Thank you. Yes, it's 'loh mai tai kai'.

    ReplyDelete
  13. tigerfishOctober 1, 2011 at 4:09 AM

    I like the fact that is it chicken wrapping the rice! So yummy!

    ReplyDelete
  14. Smoky Wok (formerly Tastes of Home)October 1, 2011 at 5:25 PM

    I've actually never had this..it looks delicious though!

    ReplyDelete
  15. penny aka jeroxieOctober 1, 2011 at 8:26 PM

    What a great idea to steam the rice in the chicken. I am going to copy ok?

    ReplyDelete
  16. ShirleyOctober 1, 2011 at 9:49 PM

    Great combination of ingredients Aunty Cheah. Have a great weekend!

    ReplyDelete
  17. Sokehah cheahOctober 1, 2011 at 11:42 PM

    tigerfish
    Yes, you're right.

    Smoky wok
    It's more or less like the normal loh mai kai except this has more gravy and more chicken.

    Penny
    Sure, please go ahead and let me know whether you like it.

    Shirley
    Thank you. You too have an enjoyable weekend with your family.

    ReplyDelete
  18. MaryOctober 2, 2011 at 1:12 PM

    This rice looks delicious!

    ReplyDelete
  19. EdithOctober 2, 2011 at 2:57 PM

    First time i see loh mai kai 料 more than rice. Yours definitely beat any others hands down.

    ReplyDelete
  20. JeannieOctober 3, 2011 at 12:32 AM

    I love this! stuffed chicken with loh mai...must taste so good! Plenty of chicken to eat:D

    ReplyDelete
  21. chopinandmysaucepanOctober 3, 2011 at 12:42 AM

    This is definitely the most unique loh mai kai that I have seen - ingenious! Thank you for visiting and your kind comments on my jelly post competition. We will have a new recipe everyday for the month of October.

    ReplyDelete
  22. mycookinghutOctober 3, 2011 at 1:35 AM

    Such an interesting way to make Lo Mai Kai!! ;)

    ReplyDelete
  23. Sokehah cheahOctober 3, 2011 at 11:25 AM

    Mary
    Thank you.

    Edith
    Thanks so much for your sweet comment.

    Jeannie
    This is what I call 'yat wok sook'!

    chopinandmysaucepan
    Thanks. Yes, I'll diligently follow your blog and admire your creations with the jelly moulds.

    mycookinghut
    Thanks, just something different from the norm!

    ReplyDelete
  24. Jobless GirlOctober 3, 2011 at 3:04 PM

    looks delicious.

    ReplyDelete

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