Lo Mai Kai by Angela Seah Thulin -
https://www.facebook.com/groups/platepalate/permalink/837804019607233/
Ingredients -
480g chicken breast meat2 cups glutinous rice
5 big Chinese mushrooms
2 lup cheong
Marinade to meat & mushroom
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp corn flour
1/2 tsp pepper
Marinate to the rice
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp light soya sauce
1 tsp dark soya sauce
2 tsp chicken powder
Steps -
1. Wash the rice and then soak the rice with clean water and add seasoning in, soak for hours. I soaked for 3 hrs.
2. Cut the meat into bite sizes and the mushroom into slices. Then marinate both together for 3 hrs too or more.
3. Soak lup cheong in hot water for 10mins to remove wax paper. Then slice it.
4. Using aluminium disposal tray or any container, place the lup cheong below, follow by meat and mushroom then add rice and some water to it. The water level should just reach the brim of the container.
5. Steam for 20mins for small aluminium container. I use a bigger one so I steam for 30mins. What you can do is open up and see the surface - rice, you can tell when it's cooked. I use LC container - took me about 33mins.
Taste great when slightly cooled.
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