Fool proof recipe. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Recreate this dim sum favourite with our Sticky Rice with Chicken Recipe! Stir them together and make sure the chicken is evenly coated. I will definitely try it out this weekend! Your lo mai Kai recipe is really great. Just double wrap the Lo Mai Gai and keep them frozen. Dot. Two pieces of chicken will be used for each Lo Mai Gai. I may receive commissions for purchases made through links in this post. If you can’t get your hands on either, don’t worry! Tag me on Instagram at. You can leave the chicken skin on or discard it. I love the picture of sticky chicken with sesame seeds on top of it. Can I substitute or omit oyster sauce as most Canadians (that I know) don’t take seafood? Hope you enjoyed it though! There is no need to defrost them first. Thank you for letting me know – N xx. It is easy to make, nearly foolproofed, and can be done in advance. This recipe was delicious. I soaked my rice the whole day and cooked it for dinner. The vegetables I used were the ones I happened to have. When they are ready, remove the packages from the steamer and let them cool for 10 minutes. Recreate this dim sum favourite with our Sticky Rice with Chicken Recipe! Scatter with shallots/scallions and sesame seeds. When you see the casing of the sausage puff up, remove the sausage from the water and discard the casing. Please make changes as you wish to suit your taste buds. The bamboo basket goes straight onto the table. There are two variations of the glutinous rice with chicken. Hi Nicia! I am sure I will offend purists! Bring to boil, then turn down heat to low and simmer until all the water is absorbed (8 to 10 minutes). Steam over medium heat for half an hour, covered. Let me show you how to prepare Lo Mai Gai step by step. Sticky Rice with Chicken. . This was fantastic! Place rice and water in a medium saucepan. Place about ½ cup of sticky rice mixture in the center of each lotus leaf. Pace two pieces of the mushroom and two piece of chicken and three slices of Chinese sausages at the bottles of the bowls. Add the marinated chicken and mushroom into the pan with the sausage oil. This type of Dim sum is what we called Lo Mai Gai over here. Cut off the twine and serve hot. You just need to cook clever and get creative! Oh gosh, I hope your friend is ok You’re so sweet to be so helpful! You can also make it from scratch on the day, but you will need at least 20 minutes marinating time as well as cooking the rice. It’s all I have on hand. thanks for the recipe. Dice the Chinese sausage (lap cheong) and the rehydrated mushrooms. Do you think it would make any difference to the flavour if I use a metal steamer rather than a bamboo one? Thanks for trying out the recipe. Whoot! Meant for breakfast this morning, but they finished it for supper. I have a question about the tomato sauce; is it tomato sauce that I would use for Italian recipes, or is it what we North Americans call Ketchup? Add half a cup of water and cook for another ten minutes or until the gravy thickens. But you will only need 1 1/2 cups of cooked rice. Here’s something different for you! Some people prefer to cut the chicken thigh with skin-on, bone-in. Note: The recipe says to cook 1 cup of rice which yields 3 cups of cooked rice. I made this last night and it was such a hit! Add the bok choy stems, cook for 30 seconds. Yes, it’s true. As the name goes, chicken is the main ingredients for Lo Mai Gai (sticky rice with chicken). I ended up adding them with the corn and peas. You only need 1 1/2 cups of cooked rice for this recipe. Scoop another ½ cup of sticky rice directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the filling. Hi Nagi – I’m trying to make some freezer meals for a friend just diagnosed with ovarian cancer and I want to make meals she can just reheat. There isn’t any flavour/fragrance as far as the bamboo steamer I have. Hi KP Kwan, I’m a Malaysian living in Sask Canada. Remove the chicken from the marinade and add it to the pan. It is my secret ingredient in my Asian style marinades that I want to be glazed, like my Sticky Chinese Chicken Wings. Hi Gemma, With two other small children I know I won’t have the ability to cook like I’m used to. Join my free email list to receive THREE free cookbooks! Required fields are marked *. That’s because it is made using leftover rice from the day before, refrigerated overnight. 4 lotus leaves or 4 sheets of 2-foot-long parchment paper, ½ pound skinless, boneless chicken thighs. , Looks delicious! Soak the glutinous rice overnight instead of 4 hours. I miss Malaysian, true Chinese food ha ha … many thanks for your recipes! This recipe is the authentic Lo Mai Gai (Steamed sticky rice with chicken) famous in Malaysia and Singapore. , cut into 1cm/1/3" slices (or canned or frozen corn) (see notes), chicken stock powder or crumbled bouillon cube. Peel and smash the garlic clove using the side of the knife. Hi Judy, Thanks for picking that up Jessica! Hi Sinbe, Thank you for your step by step instructions. Hi KP Kwan, Thank you!!! So colorful too, and I eat with my eyes first. If you need to microwave the rice to defrost it, make sure you remove the cover otherwise it will steam and become mushy which is not suitable for making fried rice. So I add some water to cook further. By freezing rice, you get the same result. N x. I am trying to prep me and my husband’s lunches in advance, so we thought we’d try this out. Can I substitute chicken thighs for breasts? Add 1/2 tbsp oil to wok and return to stove, still on high heat. What makes sticky rice with chicken so recognizable is it’s lotus leaf wrap. The video mentions 1 tablespoon of cornflour but the recipe reads 1 teaspoon. Sometimes the amount of chicken stock is not enough to cook until the rice turns soft. Traditionally called lo mai gai, this dish consists of steamed glutinous rice with chicken, Chinese sausage, Chinese mushrooms, dried scallops and sometimes dried shrimp.It is similar to the zongzi dumpling which is glutinous rice with a variation of fillings, The Malaysian called this version as Lotus Leaf Rice or 荷叶饭. Add in the dark soy sauce, light soy sauce and oyster sauce. Place fried rice into bowls and top with the sticky chicken. Traditionally called lo mai gai, this dish consists of steamed glutinous rice with chicken, Chinese sausage, Chinese mushrooms, dried scallops and sometimes dried shrimp.