Ingredients:
- 200gm Glutinous Rice
- 2 Pieces Chicken Drumsticks - deboned and cut to smaller pieces
- 10 Pieces Shiitake Mushrooms - soaked
- 1 Piece Chinese Sausage - removed wax and sliced
- 6 Pieces Shallots - chopped
5 Pieces of Disposable Aluminium Glutinous Rice cases
Seasoning for Rice:
1 tbsp light Sauce
1 tsp Oyster Sauce
1/4 tsp Dark Sauce
Dash of pepper
Seasoning for Chicken
1 tbsp Oyster Sauce
1/2 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Dark Soy Sauce
1 thumb size ginger - chopped
** (Marinate the chicken for 2hours)
Method:
1. Rinse and soak glutinous rice for an hour, drain.
2. Season drained glutinous rice thoroughly.
3. In a heated wok, add in some oil, fry shallots till aromatic. Add in the glutinous rice. Stir-fry the seasoned rice evenly till fragrant.
4. Transfer the rice to a steaming dish plate. Add 100ml water into the glutinous rice and steamed over boiling water for 20mins.
5. Lightly brush the aluminium cases with oil. Assemble the chicken, mushroom and chinese sausages onto the cases. Scooped the cooked glutinous rice and top over. With the back of a spoon, even the top and packed tightly.
6. Place the aluminium cases onto a steaming rack. Drizzled one tbsp of water over each case.
7. Steam over medium fire for 20mins.
8. To serve, invert each case of the cooked glutinous rice (lo mai gai) and garnish with spring onion.
9. Enjoy
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