Lo Mai Gai
This traditional dim sum dish of steamed glutinous rice with chicken is popular in Chinese cuisine worldwide, and makes a tasty lunch!
Let's start cooking!
Step 1 - Slice and marinate chicken
Slice chicken into strips and add into a mixing bowl.Chicken thigh is the best choice due to its tenderness, but you can use chicken breast at a pinch.
In the same bowl, add 1 Tbsp sesame oil, ½ Tbsp Shaoxing wine, 1½ Tbsp light soy sauce, 1 Tsp cornstarch, 2 Tbsp oyster sauce, ginger, and ½ Tsp white pepper. Mix well, cover and set aside to marinate in the fridge for 30 minutes. For best results, marinate overnight.
Step 2 - Stir-fry rice
- In a deep pan on medium heat, add 3 Tbsp vegetable oil. When hot, add shallots and fry for 30 seconds until fragrant, then add garlic, drained rice, 1 Tbsp light soy sauce and 1 Tbsp dark soy sauce.
- Stir-fry until well combined, then add chicken stock and cook for 45 minutes. Remove from heat and set aside.
Step 3 - Boil and slice lupcheong
- In a pot of boiling water, boil lupcheong for 5 minutes. Remove from water and place lupcheong on a clean working surface.
- Peel away lupcheong skin with the help of a knife and slice diagonally.
Step 4 - Stir-fry lupcheong, mushrooms and chicken
- In a separate pan on medium heat, heat up 2 Tbsp vegetable oil. Once hot, fry lupcheong for 2 minutes until lightly crisp. Remove from pan and set aside.
- In the same pan, fry shiitake mushrooms for 3 minutes. Remove from pan and set aside.
- In the same pan, heat another 1 Tbsp vegetable oil. Once hot, fry marinated chicken for 5 to 7 minutes until completely cooked. Remove from pan and set aside.
Plate and serve!
Remove the aluminum foil and unmold the lo mai gai onto a plate. Serve hot.