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Lor Mai Kai/”Steamed Chicken Glutinous Rice”

We had this for dinner so I served it up with some stir-fried spinach with garlic & home-made sweet chilli sauce.
Lor Mai Kai is actually part of the ‘dim sum’ range and normally eaten over breakfast/lunch/brunch but it is also often eaten as a light supper nowadays.



1 tsp chopped garlic

3 Tbsp oil + extra 1 tsp oil

200g glutinous rice

8 dried black mushrooms

100g Chinese BBQ pork (char siew)

20g Chinese sausages

150g deboned chicken, cut in bite size pieces

2/3 cup water 


1/2 tsp dark soy sauce

1 tsp light soy sauce

1 tsp Shaoxing wine

1 1/2 Tbsp oyster sauce

1/2 tsp sugar


  • Wash glutinous rice in a strainer and soak in clean water for 4 hours
  • Soak dried black mushrooms in a bowl of cold water
  • Slice BBQ Pork/Char Siew and Chinese sausages to 1/2 cm thickness
  • Marinate chicken pieces with half of the combined seasoning mixture
  • Heat up a wok with 3 Tbsp oil and add in chopped garlic
  • Add glutinous rice, remaining seasoning and 2/3 cup water 
  • Stir to mix evenly for about 5 minutes then turn off flame and set aside
  • Put the mushrooms with 1 tsp oil in a small caserole and microwave on power HIGH for 1 1/2 minutes, uncovered and set aside
  • Heat up a big steamer or wok with water on high flame
  • Divide the seasoned chicken pieces and all other prepared ingredients (including the rice mixture) into 4 portions by layering these ingredients in the base of 4 small bowls/pyrex cups in the following order : seasoned chicken, mushrooms, BBQ pork/char siew, Chinese sausages and lastly, top with the half-cooked rice
  • Carefully place these 4 filled bowls/cups onto the steamer and steam on high flame for 15 – 20 minutes until rice/chicken pieces are cooked through
  • Turn bowls/cups over onto a serving plate, remove bowls/cups and serve up with sweet chilli sauce + some green vegetables, if preferred.

3 responses »

  1. shawn.leishman

    Another have of mine!


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