Lor Mai Gai (using Chicken Rice Premix)
Lor Mai Gai is 糯米鸡 in Cantonese which literally means glutinous rice chicken. We, Singaporeans enjoy Lor Mai Gai as a quick breakfast or as a snack because they are commonly sold at most coffeeshops in Singapore. The ones that you get from coffeeshops in Singapore are usually more peppery. Our version was made with Dancing Chef Chicken Rice Premix. Not so peppery but really yummy. Imagine eating Hainanese chicken rice but instead of jasmine rice, you’re eating glutinous rice. You should try making it. Even if you prefer jasmine rice, Dancing Chef Chicken Rice Premix is a really easy and yummy choice.
Here’s our recipe to making this yummy Lor Mai Gai.
Ingredients listed here is good for 6 portions of Lor Mai Gai.
1 packet of Dancing Chef Chicken Rice Premix Paste
1 piece of boneless chicken thigh – about 250g
6 pieces of Chinese mushrooms
18 slices of Chinese sausage
1 tablespoon of oyster sauce
1 tablespoon of Huatiao wine or Chinese cooking wine
1.5 teaspoons of cornflour
1 teaspoon of salt
500g of glutinous rice
1 tablespoon of dark soya sauce
- Soak glutinous rice overnight or at least 4 hours.
- Soak Chinese mushrooms and cut them in halves.
- Cut chicken into 6 pieces.
- Marinate #2 & #3 with 1 tablespoon of Dancing Chef chicken rice premix paste, oyster sauce, Huatiao wine and cornflour.
- Mix rice with remaining Dancing Chef chicken rice premix paste, salt and dark soya sauce.
- Fry #5 in pan and mix well. Add 0.5 cup of water and fry till dry.
- Mix rice with 0.5 cup of water and spread rice on a steaming tray or plate. Steam rice for 0.5 hours.
- Pan fry Chinese sausages to get rid of excess oil.
- Fry marinated chicken and mushrooms with the excess oil from the Chinese sausages for about 8 – 10 minutes. Add 0.5 cup of water and continue to cook. Cover and simmer for about 10 minutes. Scoop out when done.
- Prepare 6 empty bowls and place 3 pieces of Chinese sausages, 2 pieces of mushrooms and 1 piece of chicken into each bowl. Top each bowl up with rice and drizzle some of the remaining gravy from the chicken onto the rice. Repeat this step until all the bowls are filled.
- Cover each bowl with a sheet of aluminum foil. This is to protect the rice from getting wet when steaming.
- Steam the bowls of rice in a steamer for about 15 minutes and serve when done.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans