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Ingredients and seasonings required exist in prepare

1. Prepare 2 cups glutinous rice
2. Prepare 2 boneless thighs
3. Take 6 Chinese mushrooms
4. Take 1 lapcheong (Chinese sausage)
5. Prepare 2 cloves garlic, chopped
6. Take 1/4 cup oil
7. Use 1 egg (optional)
8. Use Glutinous Rice Seasoning
9. Prepare 1 tablespoon light soy sauce
10. Prepare 1 teaspoon dark soy sauce
11. Prepare 2 teaspoons salt
12. Prepare 1 teaspoons sugar
13. Prepare 1 teaspoon sesame oil
14. Prepare 2 tablespoons fried shallot oil
15. Use 1 teaspoon white pepper
16. Prepare 1/2 cup water x2
17. Use Chicken Marinade
18. Prepare 1 tablespoon oyster sauce
19. Prepare 1 tablespoon corn starch
20. Prepare 1 tablespoon Chinese cookong wine
21. Use 1 tablespoon ginger juice
22. Prepare 1 tablespoon light soya sauce
23. Take 1 teaspoon dark soya sauce
24. Prepare 1 teaspoon 5 spice powder
25. Take 1/2 teaspoon white pepper
26. Prepare 1/2 teaspoon salt
27. Prepare 1 teaspoon sugar

Next, press down gently the glutinous rice with the back of a spoon. Place each portion in a bowl. Mix well, cover and keep refrigerated. Next day, heat up some oil in a pan, lightly pan fry the dried shrimps and scallops till fragrant, dish up.

Instructions to make Loh Mai Kai (Glutinous Rice with Chicken and Mushroom):

1. Rinse and soak glutinous rice for at least 6 hours, then drain. (Note: This helps to soften the rice)
2. Marinate chicken, soak mushrooms. Slice mushrooms and lapcheong to stir fry in garlic and oil.
3. Boil egg and slice into 6 wedges. Stir fry chicken with marinade.
4. Heat up oil in pan to fry the glutinous rice in seasoning and 1/2 cup of water till fragrant. Add the other 1/2 cup of water at the end to stand for a bit.
5. Put some chicken, mushrooms, lapcheong and an egg wedge into each bowl. Then add glutinous rice. Place bowls into steamer.
6. Pour leftover sauce from chicken into each bowl and steaming for about 30 minutes. Topple bowl contents onto a plate to serve.
7. Done and ready to serve!

Pan fry the chicken and mushrooms, add water and let it simmer till the chicken and mushrooms are cooked. Add in more cornstarch mixture to make more sauce. Spoon the steamed rice over the layer of chicken and mushroom. Spread out rice evenly and lightly press it flat. Scoop desired portion from tray and serve with garnishing and chilli sauce.

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