• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About

Recipe Pocket

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Savory Snacks

    Apr 9, 2018 · Modified: Nov 24, 2022 by Harriet

    Steamed Glutinous Rice With Chicken (Lo Mai Gai)

    Jump to recipe card

    Steamed glutinous rice with chicken (Lo Mai Gai) is one of the many Chinese foods that we enjoy at yam cha. If you would like to make your own glutinous rice with chicken, you should try this recipe, it’s not as complicated as you might think. Just follow the recipe step by step and you will soon be sitting down and enjoying this delicious Asian snack food.

    Steamed glutinous rice with chicken - Lo Mai Gai
    Jump to:
    • Tips for Making This Recipe
    • 📋 Recipe Card

    Tips for Making This Recipe

    1: Containers

    Stainless steel bowls used for steaming.

    You will need two types of containers to make this recipe:

    • A large container to steam the rice for the first time.

    You will need a large heat proof container to steam the rice in, before it is divided into smaller portions. A deep round 22cm metal cake tin is large enough for rice in this recipe.

    • 8 Small containers to make individual servings

    We use small stainless-steel bowls to make the glutinous rice with chicken. The bowls are about a ¾ cup size and are thin and light (see picture above).

    You could use any container that can stand heat, however, I would not recommend using melamine bowls or ceramic rice bowls.

    The melamine tends to crack over time due to the excessive heat, and the ceramic bowls are bulkier, taking up more room in the steamer and can be a little difficult to lift out from the steamer when hot.

    2: Steamer

    Large steamer pot.

    You will also need a steamer to steam the rice in. You really don’t need any fancy equipment – even a saucepan steamer will do. However, do make sure that the containers you use for the rice will fit inside the steamer.

    If you liked this rice recipe you might also like this slow cooker chicken rice soup or this tomato pulao or this recipe for chicken pulao.

    Image showing ingredients list for lo mai gai.

    CONNECT WITH RECIPE POCKET

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter


    SUBSCRIBE TO OUR NEWSLETTER!

    📋 Recipe Card

    A plate of sticky chicken rice.

    Steamed Glutinous Rice With Chicken (Lo Mai Gai)

    This steamed glutinous rice with chicken recipe might look long and complicated, but it’s not. Just follow it step by step and you will be sitting down and enjoying this dish in next to no time.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 1 hr
    Cook Time : 2 hrs
    Total Time : 3 hrs
    Cuisine: : Chinese
    Course : Mains, Snacks
    Servings : 8 servings
    Calories : 481 : kcal
    Author : Harriet

    EQUIPMENT

    • 8 small metal bowls (about ¾ cup size) or something similar.
    • A deep heat proof container large enough hold the 500 grams of rice. Make sure that it can fit into the steamer you are using – a cake tin will do.
    • Steamer

    INGREDIENTS

    • 500 grams white glutinous rice

    CHICKEN MARINADE

    • 380 grams boneless chicken thigh fillets – skin and fat removed
    • 1 tablespoon rice wine
    • 1 tablespoon oyster sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon light soy sauce
    • ½ teaspoon ginger powder
    • 1 teaspoon fresh ground white pepper
    • 1 tablespoon cornflour

    FILLING INGREDIENTS

    • 25 grams dried shrimp
    • 25 grams shitake mushrooms

    GARLIC OIL

    • 4 garlic cloves – crushed and chopped finely
    • 4 tablespoons peanut oil

    ADDITIONAL

    • 2 tablespoons peanut oil

    FOR THE RICE

    • Peanut oil – for greasing steaming dish
    • 60 ml (¼ cup) water

    RICE FLAVOURINGS

    • 2 tablespoons garlic oil <-- see note 1 below
    • 120 ml water
    • 1 tablespoon sugar
    • 1 tablespoon oyster sauce
    • ½ tablespoon salt
    • 1 teaspoon chicken stock powder <-- see note 2 below
    • 1 tablespoon rice wine
    • 1 tablespoon dark cooking caramel sauce <-- see note 3 below
    • ½ tablespoon sesame oil
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • SOAK RICE
      - Wash and drain the glutinous rice 5-6 times. Place the drained rice into a container and cover with water. Soak for 2 hours.
      While the rice is soaking prepare the other ingredients.
    • MARINATE THE CHICKEN
      - Cut the chicken into tiny 1½ cm cubes and place into a small bowl with: 1 tablespoon rice wine, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon light soy sauce, ½ teaspoon ginger powder, 1 teaspoon fresh ground white pepper, 1 tablespoon cornflour, and mix until the chicken is well coated.
      - Cover and marinate in the fridge for 20 – 30 minutes.
    • SOAK THE DRIED SHRIMP AND MUSHROOMS
      - Place the dried shrimp in a large mug, cover with boiling water and allow to soak for 5 minutes. Remove the prawns from the water by straining the liquid into a small measuring jug. Reserve the liquid for later use.
      - Place the drained prawns on absorbent paper, pat dry, then leave to air dry on a piece of dry absorbent paper. Set aside for later.
      While the prawns are soaking you can soak the mushrooms.
      - Place the mushrooms in a large mug, fill with boiling water. The mushrooms will float to the top, place a small saucer on top of the mug to keep the mushrooms submerged in the hot water. Allow to soak for 5 minutes. Strain the liquid from the mushrooms into a small jug. Squeeze the mushrooms dry whilst still in the strainer by pressing down on them with the back of a spoon. Reserve the liquid for later use.
      - Remove and discard the stems from the mushrooms. Roughly chop the mushrooms into small pieces. Set aside for later.
      - Combine the reserved mushroom liquid with the prawn liquid in the measuring jug. You should have at least 350 ml of liquid or more. If you have less than 350 ml just top up with hot water to get the required amount. Set aside for later.
    • MAKE THE GARLIC OIL
      Heat 4 tablespoons of peanut oil in a small frying pan or wok add the 4 chopped garlic cloves and fry until crisp and brown. Turn off the heat and allow to cool and strain. Set aside for later.
    • MAKE THE FILLING
      - Heat 2 tablespoons of oil in a fry pan, add the prawns (from step 4), fry until the prawns become crispy.
      - Remove prawns from the hot oil (leaving as much of the oil in the pan as you can. You will use this to cook the chicken in). Drain the prawns on absorbent paper and allow to cool.
      - Roughly chop the cooled prawns. Set aside for later.
      - Using the fry pan that you used for the prawns, heat the oil that’s left in it, add all the chicken pieces and all the marinade, stir fry for 5-6 minutes until brown and cooked.
      - Add the chopped prawn pieces, the sliced mushrooms, the combined prawn/mushroom water (from step 7) and half a cup of water, bring to the boil and allow liquid to reduce a little. Remove from the heat, setting aside for later.
      PUTTING IT ALTOGETHER
    • COOKING THE RICE
      - Bring the water to boil in the steamer.
      - Oil the base and side of a large container that you intend to use for cooking the rice in.
      - Use a strainer to drain the soaked rice.
      - Place the drained rice into the well-oiled container, pour ¼ cup of water over the rice, then place into the boiling steamer, and steam for 25 minutes.
      While the rice is steaming prepare the flavourings for the rice.
      - In a small container mix together; 2 tablespoons garlic oil, 120 ml water, 1 tablespoon sugar, 1 tablespoon oyster sauce, ½ tablespoon salt, 1 teaspoon chicken stock powder, 1 tablespoon rice wine, 1 tablespoon dark cooking caramel sauce, ½ tablespoon sesame oil.
      - Once the rice has cooked remove from the steamer, pour in all the liquid (from step 17) into the hot rice and mix well.
    • ASSEMBLING THE STEAMED GLUTINOUS RICE WITH THE CHICKEN
      - Divide the meat mixture into eight stainless steel bowls, spoon over some of sauce the chicken was cooked in.
      - Add rice to the top of the chicken in each bowl. Fill it right to the top and press down with a spoon.
      - If you have any left-over sauce, add 1-2 tablespoons to the top of the rice. If you don’t have any sauce left-over use water.
      - Boil the water in the steamer, place the bowls uncovered in the steamer, and steam for 20 minutes.
      - Remove from the steamer with tongs.
      - Use a spatula to pry around the inside of the bowl, turn it upside down on a plate and remove. Enjoy

    Notes

    1. No need to buy garlic oil, you will be making this from scratch in this recipe.
    2. Try to use an Asian brand of chicken stock powder, the other brands have a slightly different taste, which does not really work with this.
    3. Dark cooking caramel sauce can be purchased from an Asian supermarket.
     
     
    Nutrition Facts
    Steamed Glutinous Rice With Chicken (Lo Mai Gai)
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    481
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    81
    mg
    27
    %
    Sodium
     
    911
    mg
    40
    %
    Potassium
     
    217
    mg
    6
    %
    Carbohydrates
     
    59
    g
    20
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    11
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    25
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Savory Snack Ideas

    • BBQ Chicken Sliders
    • 3 Ingredient Onion Soup Dip
    • Ground Beef Sliders With Onion Soup Mix
    • Puff Pastry Tomato Tartlets

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

    More about me →

    Popular

    • 39 Best Heart Shaped Cookies (Easy To Make)
    • Meatless Monday Recipes - 50 Easy Dishes
    • Starting from Scratch: Baking Equipment For Beginners
    • Strawberry Oreo Milkshake

    Trending

    • Crescent Roll Recipes
    • How To Use Instant Yeast
    • How To Make Instant Coffee Taste Better
    • Creamed Sweetcorn Fritters
    • Dry Buttermilk Powder Substitute
    • Gelatinous Bone Broth With Chicken Bones (Slow Cooker Recipe)

    Web Stories

    Recipe Collections

    • Yeast bread recipes
    • Overnight oats
    • Puff pastry appetizers
    • Banana breakfast recipes
    • Crescent roll recipes

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About/Contact
    • Image Use

    Copyright © 2023 Recipe Pocket