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Loh mai kai recipe by amy behnke

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Loh mai kai recipe by amy behnke

250g glutinous grain
2 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, drenched and reduce thin slices
5 shallots, sliced

1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon ginger root juice
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Shao Hsing Hua Tiau wine
1/2 teaspoon dark soy sauce
1 teaspoon oil
1 teaspoon cornflour

1 1/2 teaspoon light soy sauce
1 teaspoon pepper
1 teaspoon sugar

1/2 teaspoon salt
2 Tablespoons of oil
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1/2 teaspoon Chinese five spice powder

Wash glutinous grain, then soak it for 2 to 3 hrs. Steam it for half an hour.

Cut chicken and pork meat into slices. Marinate with seasoning (A) for around one or two hrs.

Heat oil inside a wok and saute shallots till aromatic. Add mushroom slices and stir fry rapidly then dish up. Add cooked glutinous grain and seasoning (B) and water. Stir fry well for 5 minutes.

Grease four medium-size grain bowls. Then add fried shallots and mushroom slices, a couple of slices of Chinese sausages and seasoned chicken and pork slices. Fill with glutinous grain and press lower having a ladle.

Steam for 30-40 minutes. Start the grain bowl onto a plate and serve Loh Mai Kai with chilli sauce.

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