Lo Mai Kai 糯米鸡

Lo Mai Kai 糯米鸡

Lo mai kai, literally translated to glutinous rice chicken, is a classic dum sim dish commonly served in Chinese restaurant for breakfast. Usually, it is kept in a aluminum bowl, with chicken chunks, lap cheong (Chinese sausage), and mushroom at the bottom. To serve, simply overturn the bowl and tadah! Those delicious ingredients now become the topping. Arrange your ingredients nicely and you got some artistic pieces there!

I didn't really like to use aluminum bowl, so instead, I used my remekins and some small borosilicate glass bowls which I bought from Lock & Lock. No disposables are used, absolutely environmental and palate friendly.   

Lo Mai Kai
Makes 8

  • 400g glutinous rice
  • 250g chicken (deboned), cut into 16 chunks
  • 8 mushroom (small size), soaked
  • 1 chinese sausage, sliced
  • 2 tbsp dried shrimp, washed
  • 4 cloves garlic
  • 2 tbsp sesame oil
  • 2 tbsp oyster sauce
  • 8 tbsp ABC kecap manis
  • 2 tbsp light soy sauce
  • few dashes pepper
Cooking Directions
  1. In a frying pan, heat oil and stir fry dried shrimp and garlic until fragrant.
  2. Add chicken, mushroom, chinese sausage and all the seasonings. Stir to coat and let it simmers for a few minutes.
  3. Remove chicken, mushroom and chinese sausage, set aside.
  4. With the remaining sauces in the frying pan, add in glutinous rice. Stir to coat well.
  5. Distribute chicken, mushroom and chinese sausage to the bottom of 8 small bowls. Top up with glutinous rice.
  6. Fill in water until just level with the glutinous rice.
  7. Steam for 45 minutes.

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  • 400克糯米
  • 250克鸡肉(去骨),切成16块
  • 8朵香菇(小),泡软
  • 1条中国香肠,切片
  • 2汤匙虾米,洗净
  • 4瓣大蒜
  • 2汤匙香油


  • 2汤匙蚝油
  • 8汤匙ABC Kecap Manis
  • 2汤匙酱油
  • 少许胡椒粉


  1. 在一个炒锅,热油炒香虾米和大蒜。
  2. 加入鸡肉,蘑菇,中国腊肠和所有的调味料。搅拌均匀,略略翻抄几分钟。
  3. 将鸡肉,香菇和中国香肠盛出,待用。
  4. 把糯米加入煎锅中剩余的酱汁,搅拌均匀。
  5. 分别将鸡肉,蘑菇和中国香肠分放到8个小碗的底部。用糯米盖满。
  6. 在碗里装水,装到糯米的水平线就好。
  7. 蒸45分钟。


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