Lor Mai Kai (糯米鸡)- Glutinous Chicken Rice

Lor Mai Kai

This is Malaysian style glutinous chicken rice (Lor Mai Kai - 糯米鸡) that I grew up eating. In the old days, it was common to see a lot of small aluminium bowls sitting in the large steamer at the dim sum restaurants or stalls selling dim sum. When customers order it, seller will run a bamboo spatula around the bowl then invert the rice onto serving plate.

Lor Mai Kai

I ate quite a lot of lor mai kai when I was little, below 10 year-old if I remember correctly. One of our neighbours was doing dim sum business, and we always went to their house for watching TV or video. Before the show, sometimes I was asked to help them in washing aluminium bowls used for steaming lor mai kai. And, I was rewarded with lor mai kai and siew mai. By the way, we did not have electricity supply until I was around 15 year-old.

Lor Mai Kai

Lor mai kai is without salted egg yolk originally, but I added salted egg yolk as T loves salted egg yolk very much. Also, I have left out Chinese sausage this time, no stock on hand.

Ingredients (makes 6 servings):
3 cup glutinous rice, rinsed and soaked 4-5 hours or overnight
300gm boned chicken thigh, sliced
3-4 shiitake mushroom, soaked and shredded
1 Chinese sausage, thinly sliced (some people use char siew)

A
1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch

B
1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
*1 tsp dark soy sauce
*1 tbsp light soy sauce
*1 tbsp oyster sauce
*½ tsp salt (or to taste)
*½ tbsp sesame oil
*½ tsp ground white pepper
*Pinch of 5-spices powder
1 cup water

Methods:

  1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.
  2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
  3. Add in water and cook until all water is absorbed. Remove from heat.
  4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
  5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
  6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
  7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional).

Tips:
Soaked rice is very fragile, do not rub it to retain its nice grain shape.
Steamed lor mai kai can be kept warm in the steamer before serving.

Comments :

30 comments to “Lor Mai Kai (糯米鸡)- Glutinous Chicken Rice”
Kitchen Corner said...
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This Lor Mai Kai really make me hungry:P It's one of my favarite food. Must learn how to make it myself. Thanks for sharing this recipe. Cheers!

Piggy said...
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Your lor mai kai looks like the ones sold in dim sum restaurant! I'm drooling!

soo sean said...
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Have marked this page. Thanks for the recipe.

Ellie said...
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Wow!! I miss Lor Mai Kai so much. I can't get them here in Sydney. Thanks for the recipe, will try this weekend.

Lydia said...
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Grace,
It's time to make your own LMK, you will be surprise how easy to make it at home.

Piggy,
Please help yourself!

soo sean,
you are welcome.

Ellie,
Which part of sydney are you at? There are fews Dimsum restaurants in Sydney CBD and Chinatown. There is one named Regal on Sussex St (cnr Liverpool St), and another one at Market City which are popular with their dim sum. To me, the one at Market City is better. There are also dim sum restaurants in suburbs around Sydney CBD.

Happy hunting!!

Sarah's Daddy and Mommy said...
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Must try must try...:)
It looked so yummy!

Bibik Modern said...
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A big THANK YOU. You've made me so hungry and given me a superb idea. I will be making Lor Mai Kai this weekend using foilcups (meant for cakes);thus devouring some and bringing some to a potluck party on Monday (Memorial Day). I live in Florida and some American friends of mine is about to get to know what Lor Mai Kai is. :)

Audrey said...
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Nomnomnomnom...my 5 year old boy loves glutinous rice. Will make your version soon. Thanks.

Anonymous said...
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Do you need to cover up the top of the bowls while steaming. Thanks.

Lydia said...
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Joanne,
John loved it very much, perhaps you can try to give Sarah some.

Bibik Modern,
Welcome to MK. Over here, most store-bought lor mai kai is steamed in folicup but a little different from those meant for baking (it comes with a lid). Hope your friends enjoyed lor mai kai you made.

Audrey,
Thanks for dropped by. Hope your boy likes it.

Anonymous,
Do not need to cover the bowls, only need to cover the steamer.

Sarah's Daddy and Mommy said...
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I tell you, Sarah loves Glutinous rice a lot.
I will do this very soon. Tomorrow will buy the glutinous rice.

Lydia said...
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Joanne:
She must loved the lor mai fan on her first birtday then. John had it on his first birthday, mom cooked it, with dry oyster and roasted peanuts.

Hope she will like those tender chicken in lor mai kai... yumm... thinking of it, should I make it again tomorrow?

Sarah's Daddy and Mommy said...
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Lydia,
Loh Mai Fan for kiddo's birthday? Ei, I did not know it is one of the chinese custom leh. Thanks for the info.

If my loh mai kai really worked this time, then I will make the loh mai fan for Sarah's second birthday.

Make again lah...Since you have a great big fan at home to eat the meal.

Lydia said...
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Joanne,
In my family, Lor mai fan is only for full-month and 1st birthday.

Sarah's Daddy and Mommy said...
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I see. I thought I can do that for Sarah's 2 yrs old birthday.

Anyway, may I check with you.
6 servings in your recipe, is that means that 6 bowls of loh mai kai?

Sarah's Daddy and Mommy said...
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Lydia, I have just tried this recipe. I have managed to make 5 bowls of loh mai kai.

I wonder why the rice taste quite blunt?

Lydia said...
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Joanne,
Sorry, didn't have time to respond to comments. The serving size is based on muffin pan size, if using other mould or bowls, the no. of serving will be different.

Not sure if you omitted any seasonings, or perhaps it was because of different brand of sauces we used? I have to admit that I use less amount of salt in all my cooking. Next time, adjust the seasoning n taste as you cook.

Also, stir-fry the glutinous rice will help to bring out its aroma too.

Sarah's Daddy and Mommy said...
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It is okay for the late reply. I am glad to see your comment.
I have served the loh mai kai in rice bowl. It can make about 5 bowls. I think is because it is bigger size than the muffin pan size.

Maybe we both are using diff brand of seasoning, so the outcome is diff too.
But it is okay will try the recipe once more.

Thanks!

Anonymous said...
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thanks very much for sharing the recipe,it's very kind of you..i have always loved lor mai kai since i was a kid,can't wait to make my own..cheers!

Anonymous said...
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Hi Lydia

1 cup here refers to 1 rice cup?

Lydia said...
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Anonymous,
Yes, it's the cup came with the rice cooker.

Geet said...
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Trying out the recipe today. Hoping it would turn out as yummy as yours. Btw your picture looks really tempting.

Anonymous said...
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hello! can you tell me approx how many ml the aluminum bowls are? i am trying to find similar bowls where i live. its actually difficult using regular search terms. maybe difficult to find!

thank you so much!

Anonymous said...
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found them. in america you can more easily find them if you search "custard cups". still, it would be nice to see how many ml yours are. thanks in advance either way. your site is LOVELY.

Anonymous said...
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hi.. i'. trying to make LMK..but i couldnt find the 5 spices powder..what can i use as a substitute for it?

Anonymous said...
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hi.. what is 5 spices powder?what can i use for substitute?this is my first time to make lmk..wish me luck and thanks you very much for the recipe... :))

Lydia said...
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Five-spice powder is 五香粉 (read as wu xiang fen) in chinese. You can omit it if could find any, since only small amount is used.

esneo said...
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Thanks for sharing.I have tried your recipe, look great!

San AnnaMe said...
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Wouw...thanks for the recipe I was wondering how to make LMK...cus I missed it so much...last time I ate it when I was in SG..But now Im in indonesia I can't find this dises nearby...so I'll make it myself..

Kaven Kan said...
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I made in Vancouver for my sister today. She and the family have been missing Malaysia food so much. Thanks!

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