Loh mai gai (steamed sticky rice with chicken)

Ingredients

• 1 stick of chinese sausage, sliced
• 4 stalks of dried mushrooms, soaked, sliced
• 100g chicken breast fillet, sliced
• 1.5 cups glutinous rice, washed and soaked overnight.
• 10 pcs of dried chestnuts, cleaned and boiled for 20 mins.
• 5 pcs of bamboo leaves, washed and soaked with hot water
• Seasoning for chicken and mushrooms
• 3 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp rice wine
• 1 tbsp ginger juice (omitted)
• 1 tsp sugar (omitted)
• 2 tbsp sasame oil
• a pinch of white pepper
• Seasoning for glutinous rice
• 3/4 cup water
• 1/2 tsp chinese five spice
• 2 tbsp oyster sauce
• 1 tsp dark soy sauce
• 2 tsp light soy sauce
• a pinch of white pepper
• 3 tbsp fried garlic oil
• 1 tsp sesame oil
• Recipe from My Little Space with minor changes

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Preparation

• Step:
  1. Combine all seasoning for glutinous rice with the glutinous rice in a steaming plate, steamed for 30 mins. or until glutinous rice is cooked.
  
  Assemble:
  1. Roll up a piece of bamboo leave and place into the prepared cup. Place the marinated chicken, mushroom, chinese sausage and chestnut into the base. Fill with a layer of cooked glutinous rice.
  2. Place another layer of chicken, mushroom, chinese sausage and chestnut. Fill with another layer of cooked glutinous rice. Press the rice to level.
  3. Place all the cups into steamer, steam for 30 mins over high heat.
  4. Just overturn the cup to remove the Loh Mai Gai. It will be in a nice cylinder shape, you may tie it with hemp strings for table presentation.

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