Lo Mai Kai by Sharon Foo -
https://www.facebook.com/groups/platepalate/permalink/837847832936185/
https://www.facebook.com/groups/platepalate/permalink/837847832936185/
https://www.facebook.com/groups/platepalate/permalink/837847832936185/
https://www.facebook.com/groups/platepalate/permalink/837847832936185/
3 chinese sausage( slice into small pieces)
500gm chicken thigh meat( cut into med size)
10mushroom (cut into half)
500gm chicken thigh meat( cut into med size)
10mushroom (cut into half)
Marinate the above with 2tbsp sesame oil, 2tbsp soya sauce, 1tbsp dark soya sauce, 2tbsp oyster sauce, 2tbsp hua diao jiu, 3 tbsp sugar, 1tsp pepper. Overnite
Soak your 500gm glutinous rices for like 2- 3hrs
I will stir fry garlic with the glutinous rice with 1/2 tsp dark soya sauce, 1 tbsp soya sauce, 1tbsp oyster sauce, some pepper n 1tbsp sesame oil. Slowly add 1 cup water at a time to cook till like its half cook. I find it more fragrantšYou display the chicken, mushroom n sausage n top rice onto it. Steam it at high heat 30mins n done.
Soak your 500gm glutinous rices for like 2- 3hrs
I will stir fry garlic with the glutinous rice with 1/2 tsp dark soya sauce, 1 tbsp soya sauce, 1tbsp oyster sauce, some pepper n 1tbsp sesame oil. Slowly add 1 cup water at a time to cook till like its half cook. I find it more fragrantšYou display the chicken, mushroom n sausage n top rice onto it. Steam it at high heat 30mins n done.
You can reduce or add in more seasoning depending on your tastebud.
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