Lor Mai Kai is a Cantonese word for Glutinous Rice with diced chicken..and its steamed.
This recipe was created for Microwave ovens. If you want to use the wok or steamer, read notes below.
Serves 2 persons
Ingredients
1 cup of glutinous rice
1 pc of boneless chicken thigh with skin(diced)
4 pcs preserved chinese mushrooms(soften in water, cut into quarters)
3 tbsp onion oil(or corn oil)
seasoning to be mixed together
3 tbsp oyster sauce
1 tsp sugar
1 tbsp sesame oil
120 ml water
Method
1. Soak rice in tap water for at least 4 hours. Wash and drain, set aside.
2. Heat up wok with onion oil and add mushrooms to fry.
3. Add chicken and seasonings to fry over high heat for 1 min.
4. Remove mushroom and semi cooked chicken leaving the sauce behind.
5. Add rice and fry till the sauce dries up.
6. Arrange chicken and mushrooms on a small bowl, piled up with rice.
7. Spray the top of the rice with water
8. Microwave on HIGH (100%) for 5 mins.
9. Over turn bowl on a plate and serve warm.
Notes on steaming using wok or steamer
1. Steam over high heat for 25 mins.
Very Important Notes
When using this with Microwave ovens, do not use aluminium disposal cups. use only glassware or stone/earthern ware.
You can use ramekins(used for making Souffle) for this.
When using with Microwave ovens, remember to add a bit more water. Because the oven will evaporate every drop of water.
When you do it by steaming, water vapour is trapped inside the wok, under the cover. the water vapour will turn into water again and moisten the rice. Thus, with old fashioned steaming, you do not need to add water.
