Loh Mai Gai (Steamed Sticky Rice with Chicken)

This month Aspiring Bakers is going for... Dim Sum Affair! Dim Sum is refers to Chinese food that is prepared in small individual portions. It is traditionally served in small steamer baskets or some of it on small plates. The food can be steamed, baked or even deep dried. If you are Cantonese you will like to refer eating Dim Sum as "Yum Cha" (drink tea)

  

Eating Dim Sum at restaurant was one of my family weekend morning activities when I was young. My mum who is Cantonese and my father who is Hokkien love Dim Sum very much. So until now, Dim Sum is still our first choice. I have many favourites Dim Sum dishes :) One of it is Loh Mai Gai (Steamed glutinous rice or steamed sticky rice with chicken), love the Loh Mai Gai that is wrap in the lotus leaves. However, I couldn't get my hands on any lotus leaves at the time of preparing my Loh Mai Gai, I subsituted it with bamboo leaves.   

Thanks Kristy from My Little Space for this beautiful recipe.

Recipe from My Little Space with minor changes
Ingredients:
1 stick of chinese sausage, sliced
4 stalks of dried mushrooms, soaked, sliced
100g chicken breast fillet, sliced
1.5 cups glutinous rice, washed and soaked overnight.
10 pcs of dried chestnuts, cleaned and boiled for 20 mins.
5 pcs of bamboo leaves, washed and soaked with hot water

Seasoning for chicken and mushrooms
3 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp rice wine
1 tbsp ginger juice (omitted)
1 tsp sugar (omitted)
2 tbsp sasame oil
a pinch of white pepper

Seasoning for glutinous rice
3/4 cup water
1/2 tsp chinese five spice
2 tbsp oyster sauce
1 tsp dark soy sauce
2 tsp light soy sauce
a pinch of white pepper
3 tbsp fried garlic oil
1 tsp sesame oil

Step:
1. Combine all seasoning for glutinous rice with the glutinous rice in a steaming plate, steamed for 30 mins. or until glutinous rice is cooked.

Assemble:
1. Roll up a piece of bamboo leave and place into the prepared cup. Place the marinated chicken, mushroom, chinese sausage and chestnut into the base. Fill with a layer of cooked glutinous rice.
2. Place another layer of chicken, mushroom, chinese sausage and chestnut. Fill with another layer of cooked glutinous rice. Press the rice to level.
3. Place all the cups into steamer, steam for 30 mins over high heat.
4. Just overturn the cup to remove the Loh Mai Gai. It will be in a nice cylinder shape, you may tie it with hemp strings for table presentation.

Serve a cup of chinese tea with Loh Mai Gai will make a wonderful meal.

I am submitting my post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker