This post is a little behind. I actually made this Dim Sum on last Friday night. Lor Mai Kai is one of my hubby's favourite Dim Sum. One little plate costs me $1.50 to buy from outside, so I thought it would be a better idea to try to make it.
Only manage to get 5 Lor Mai Kai yesterday using the small aluminium tray. It tasted quite good though I would prefer the rice to be a little softer. Adding a little ginger juice would definitely spice up the taste. But the weather is so hot nowadays and the kids are not quite well (darren recovering from his long cough, olina still on mc this week for her lung infection, karina seems to be losing appetite ), so I decided to omit that. I've followed the method in KC closely.
Lor Mai Kai
Yields 5 servings
2 boneless, skinless chicken thighs, cut into big chunks
5 preserved chinese mushrooms, soaked to soften
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp Hua Diao Chinese Cooking Wine（花雕酒）
1 tsp ginger juice (optional)
300g glutinous rice, washed and soaked for at least 4 hrs
2 tbsp sesame oil
2 tbsp light soy sauce
2 tsp sugar
1. Marinate the chicken pieces with the seasoning for at least 2 hours.
2. Heat up some oil in a wok. Fry the chicken over high heat for about 2 mins. Add the mushrooms and fry for another 2 mins till the chicken are semi-cooked or just cooked. Remove and set aside.
3. Add a little more oil into the wok. Fry the rice with the rice seasoning till the rice gets sticky (about 5-8 mins). I added a little water along the way to simmer the rice a little and to prevent it from sticking to my wok. I will probably add more water the next round to soften the rice more.
4. To assemble, place 2-3 pieces of chicken and a piece of mushroom into a round aluminium tray or small bowl. Top up with rice and press the rice down.
5. Steam over high heat for 45 mins.
6. Invert the tray/bowl onto a plate to remove the Lor Mai Kai before serving.