These lor mai gai are my favourite dim sum from my hometown and they are served in little aluminium bowls and usually there are pieces of chicken, chinese sausage and some mushrooms with the glutinous rice....
In Malaysia and Singapore, there are two varieties of lor mai gai . The first is the original Cantonese version and the other a takeaway style served at coffee shops and speciality local dim sum shops.
My parents would buy some for us to bring home after their morning exercise when we were younger and I would love to eat them for my breakfast in the morning....now, my son loves to eat them and I have learned from my mum how to make them at home so that I can make some for my own family.....
Here is my version of Lor Mai Gai which I had learned from my mum.....
Lor Mai Gai
Ingredients :
2 cups glutinous rice - soaked in water for 8 hours
2 shallots - chopped finely
2 garlic - chopped finely
1 tbsp Shao Xing cooking wine
1 tbsp soya sauce
1 tbsp cooking oil
1 tsp sesame oil
1/2 tsp salt
300 gms skinless chicken thighs - cut into small pieces
1/2 tsp salt
1 tbsp cooking oil
1 tsp sesame oil
1/4 tsp black pepper
1 tsp soya sauce
2 tbsps Shao Xing cooking wine
1 tsp sugar
1 tbsp black soya sauce
2 shallots - chopped finely
2 garlic - chopped finely
8 dried chinese mushrooms - hydrated in a cup of hot water (keep the mushroom water)
2 tbsps cornstarch mix with 1/4 cup water
salt and black pepper to taste
Method :
Marinade the skinless chicken thighs with 1/2 tsp salt, 1 tsp soya sauce , 1 tsp sesame oil and 1 tbsp shaoxing cooking wine overnight.
Heat a frying pan over medium heat and then add 1 tbsp cooking oil into it Fry the chopped shallots and garlic till fragrant. Then add the glutinous rice and fry for a few minutes. Add the soya sauce and Shao Xing wine and salt to taste. Stir fry for 5 minutes and then put it on a plate to cool.
Heat the frying pan with some cooking oil over medium heat. Fry the chopped shallots and garlic till lightly brown and then add the chinese mushrooms to fry till fragrant about 3 minutes.After that, add the chopped skinless chicken thighs into the pan. Fry for about 5 minutes and add the seasonings including salt,black pepper, sugar ,Shao Xing wine and black soya sauce. Stir fry for a few minutes and then add the reserved mushroom water.Bring the pan to a boil and turn the heat to low to simmer for about 30 minutes. Add the cornstarch mixture to thicken the sauce.
Prepare 4 rice bowls or stainless steel small bowls for the lor mai gai. First scoop some chicken thighs and mushrooms into the bottom of the bowl. Then use a tablespoon to scoop some glutinous rice on top of the chicken and mushrooms to cover it.
Continue doing it till you have used up all the rice bowls. Fill the wok with some water to bring to a boil to steam all the lor mai gai. Steam them at medium high heat for about 20 minutes depending on the size of the rice bowls. The larger bowls takes longer time. Serve them immediately.
In Malaysia and Singapore, there are two varieties of lor mai gai . The first is the original Cantonese version and the other a takeaway style served at coffee shops and speciality local dim sum shops.
My parents would buy some for us to bring home after their morning exercise when we were younger and I would love to eat them for my breakfast in the morning....now, my son loves to eat them and I have learned from my mum how to make them at home so that I can make some for my own family.....
Here is my version of Lor Mai Gai which I had learned from my mum.....
Lor Mai Gai
Ingredients :
2 cups glutinous rice - soaked in water for 8 hours
2 shallots - chopped finely
2 garlic - chopped finely
1 tbsp Shao Xing cooking wine
1 tbsp soya sauce
1 tbsp cooking oil
1 tsp sesame oil
1/2 tsp salt
300 gms skinless chicken thighs - cut into small pieces
1/2 tsp salt
1 tbsp cooking oil
1 tsp sesame oil
1/4 tsp black pepper
1 tsp soya sauce
2 tbsps Shao Xing cooking wine
1 tsp sugar
1 tbsp black soya sauce
2 shallots - chopped finely
2 garlic - chopped finely
8 dried chinese mushrooms - hydrated in a cup of hot water (keep the mushroom water)
2 tbsps cornstarch mix with 1/4 cup water
salt and black pepper to taste
Method :
Marinade the skinless chicken thighs with 1/2 tsp salt, 1 tsp soya sauce , 1 tsp sesame oil and 1 tbsp shaoxing cooking wine overnight.
Heat a frying pan over medium heat and then add 1 tbsp cooking oil into it Fry the chopped shallots and garlic till fragrant. Then add the glutinous rice and fry for a few minutes. Add the soya sauce and Shao Xing wine and salt to taste. Stir fry for 5 minutes and then put it on a plate to cool.
Heat the frying pan with some cooking oil over medium heat. Fry the chopped shallots and garlic till lightly brown and then add the chinese mushrooms to fry till fragrant about 3 minutes.After that, add the chopped skinless chicken thighs into the pan. Fry for about 5 minutes and add the seasonings including salt,black pepper, sugar ,Shao Xing wine and black soya sauce. Stir fry for a few minutes and then add the reserved mushroom water.Bring the pan to a boil and turn the heat to low to simmer for about 30 minutes. Add the cornstarch mixture to thicken the sauce.
Prepare 4 rice bowls or stainless steel small bowls for the lor mai gai. First scoop some chicken thighs and mushrooms into the bottom of the bowl. Then use a tablespoon to scoop some glutinous rice on top of the chicken and mushrooms to cover it.
Continue doing it till you have used up all the rice bowls. Fill the wok with some water to bring to a boil to steam all the lor mai gai. Steam them at medium high heat for about 20 minutes depending on the size of the rice bowls. The larger bowls takes longer time. Serve them immediately.