Loh mai kai (chicken in glutinous rice)

Ingredients

• 450 g glutinous rice
• 6 Chinese dried mushrooms
• 1/2 whole chicken
• 2 tablespoons soya sauce
• 1/2 teaspoon thick soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 7 tablespoon oil
• 170 g roast pork (if you can't find roast pork, omit it but add a bit more chicken to your dish)
• 3 pieces dried chinese sausage
• 1 tablespoon cornflour
• salt to taste
• 1 stalk coriander leave - chopped

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Preparation

• Soak the glutinous rice overnight. Rinse and drain well. Soak the mushroom for about 20 minutes and then cut in half.
• Cut the chicken into bite-size pieces. Season with 1/2 Tbsp sesame oil and 1 teaspoon sugar.
• Slice the roast pork into 1 cm cubes and season with 1/2 teaspoon soy sauce, 1/2 teaspoon thick soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, the remaining sugar and pepper.
• Slice the sausages thinly, lightly fry for about 2 minutes and set aside. Heat 2 tablespoons oil and fry chicken until cook and all the gravy absorbed. Remove and set aside.
• Heat another 2 tablesponos oil, add in roast pork and stir fry for about a minute. Add mushrooms and 1/4 cup water cover and simmer for 10 minutes. Blend cornflour with 1/4 cup of water and thicken the gray. Set aside.
• Mix the glutinous rice with 3 tablespoon oil, 1 tablespoon soy sauce, 1/2 tablespoon sugar and 1/2 teaspoon salt. Divide chicken, roast pork, sausages and mushrooms into 10 equal portions. Place each portion in a bowl.
• Divide the rice into 10 portions also and cover the ingredients of each bowl with 1 portion of rice. The bowls should only be half full. Steam the bowls of rice in a steamer for 30 minutes or until the rice is well cooked. Turn each bowl of rice onto a serving plate and serve garnished with chopped coriander leaves.