Tuesday, December 2, 2008

Sticky Rice with Chicken (Lo Mai Gai)

For those of you who love Chinese dim sum, this is a slightly different, fuss-free version of a perennial favorite known as Lo Mai Gai (in Cantonese). You can get pretty much everything you need below at an Asian grocery store and prepare this in 20 minutes flat. Enjoy!

1 1/2 c. white sticky rice (also labelled as sweet rice or glutinous rice)
1 3/4 c. water
1 lb. chicken thigh, deboned, sliced
1 chinese preserved sausage, sliced
1 tbsp. fresh ginger, julienned
2 tbsp. oyster sauce
2 tbsp. sesame oil
1 tbsp. soy sauce
1/2 teaspoon ground white pepper
1 lb. chinese kale or bok choy


Marinate the chicken and sausages with the ginger, 1 tbsp. of sesame oil, oyster sauce, soy sauce, and pepper. Leave aside.

Wash the rice with cool tapwater and steam in a microwave rice cooker with 1 3/4 c. of water and 1tbsp of sesame oil for 6 minutes (may differ depending on your microwave). Give it a good stir with a pair of chopsticks. Then top it with the marinated meat on top of the rice. Steam for 6 more minutes in the microwave.

Steep the vegetables in boiling water for 2 minutes. Then top with 1 tbsp. of oyster sauce and mix well. Serve on the side.

This should leave you with enough Lo Mai Gai for two people, and for a unique variation, you may also add in Shitake mushrooms or slices of barbecued pork (char siew) to the marinated meats.

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