A friend of mine (Teoh Moi See….where are you now, I wonder), when I was studying at Che Tom Secondary School in Sungei Petani, often used to bring in her grandmother’s Lor Mai Kai and share it with me. It was divine. I have never been able to capture the taste but my version, adapted from Amy Beh at STAR KUALI isn’t bad, if I may say so. I used Char Siew in my recipe and omitted the Lap Cheong (Chinese Sausage) because no one likes them (except me) in my house.
There is also a vegetarian (SEE HERE) and pork free version (SEE HERE). Check it out.
I normally make around a dozen of these and freeze them for my lunches at work. Wrap in freezer bags to freeze and to serve, prick some holes with a fork and microwave or steam until warm.
Ingredients (makes 12 small chinese rice bowls)
6 cups uncooked glutinous rice (see Glossary post on GLUTINOUS RICE), rinsed and soaked for at least 4–5 hours or preferably overnight
200g chicken, chopped into bite-sized pieces
100g Char Siew (see recipe HERE)
4 Chinese mushrooms, soaked and sliced
3 cloves chopped garlic
1/2 tbsp chopped ginger
1 tbsp sesame oil
1 cup light chicken stock
3 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp thick soy sauce
2 tsp Chinese cooking wine
Salt and pepper to taste
3/4 tsp sugar or to taste
½ tsp Chinese 5 spice powder
Drain soaked glutinous rice in a colander.
Heat sesame oil and fry ginger and garlic until fragrant. Add chicken, mushrooms and seasoning ingredients. Toss well to combine. Add glutinous rice to mix. Pour in stock and cook until water is absorbed into the rice.
Arrange a few sliced char siew into each deep bowl. Spoon glutinous rice into the bowl (making sure the chicken and mushrooms are evenly distributed at the bottom of the bowls) until almost full to the brim. Press slightly. Steam the filled bowls over a medium heat for 30–35 minutes or until rice is done. Turn out the rice and serve immediately with chilli sauce.
PS: I prefer to eat this with Sriracha Hot Chilli Sauce (available at most Asian grocers in Canberra).