Lo Mai Kai by Sharron WeelettesMum

Lo Mai Kai by Sharron WeelettesMum -
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2 chicken thigh
8 chinese mushrooms
2 chinese sausage
3 cups glutinous rice

Seasoning for chcken
minced garlic
Pinch of salt and pepper
1 tsp sesame oil
2 tsp oyster sauce
Some cornflour

Seasoning for rice
2 Tbsp oyster sauce
2 Tbsp light soya sauce
1/2 Tbsp sesame oil
1 tsp dark soya sauce salt& pepper
1/2 tsp five spice powder
1 cup water
Mince garlic

Method (for chicken)
1. remove skin and Debone chicken. cut into preferred bite size pcs
2. Soak chinese mushrooms with some water and slice thinly
3. steam ( abt 15mins) and slice chinese sausage
4. Marinate chicken with seasoning above for at least an hour for flavour

Method (for rice)
1. Soak glutinous rice for 6hrs or overnight.
2. Mix seasoning for rice together with water and Stir well.
3. Heat some oil in wok and fry minced garlic till fragrant.
4. Add rice into wok and stir fry
5. Add water with seasoning into wok and mix well with rice.
6. Keep frying till water dries up. Remove from heat.

Assembling
1. Place some chicken, mushrooms and chinese sausage at the bottom of a rice bowl.
2. Top with rice till 3/4 full.
3. Place in steamer/ wok and steam for 30 mins
4. Run a butter knife around the bowl and invert onto plate. Serve while hot! ( be careful of the steaming hot bowl when inverting!!)