Lo Mai Kai by Evelyn Lim

Lo Mai Kai by Evelyn Lim -
https://www.facebook.com/photo.php?fbid=712915802116886&set=gm.733573556696947&type=1&theater

Ingredients...
3 cups glutinous rice
(Buy long type which no need to soak)
3 pcs big deskin drumstick (slice to bite size)
2 pcs lapcheon bg
5-6 big Dried mushroom
(wash n soak in warm water till expanded n soft, cut or slice to pcs, water dun discard keep for cooking g/rice)
🍶Seasoning
2 tbsp oyster sauce
1tbsp dark soya sauce
1tbsp light soya sauce
1tsp sugar
1/2 tsp salt
1/4 tsp 5 spice powder
1,1/2tbsp huat tio jiu
1tbsp corn flour
🍶Marinate : mixed well seasoning in a bowl n put in chicken n mushroom to marinate for 1-2 hr.
Step :
🐥1) Heat wok with 1 tbsp oil with mild flame stir fried lapcheong till fragrance. Put aside
🐥2) add in well marinated chicken n mushroom stir fried till chicken just cook. (Marinate sauce dun add in keep for cooking G/rice)
🐥3) scoop out the chicken n mushroom put aside without the sauce.
🐥4) wash 3 cups glutinous rice n use 3 cups of mushroom water with the remaining sauce taste to your taste.. put in rice cooker n cook.
🐥5) once rice is cook. Place and arrange lap cheong, chicken n mushroom into the aluminium foil bowl or u may use small rice bowl.
🐥6) steam it with big flame for half an hour.
🐥7) unmould n serve with chilli sauce.
🍴Bon appetite! !🍴