I wonder if you have any record for Fan Choy? Happy to know that it resembles your mum’s cooking. 4 lotus leaves or 4 sheets of 2-foot-long parchment paper, ½ pound skinless, boneless chicken thighs. Carnitas (Mexican Slow Cooker Pulled Pork). Hi KP Kwan Yes, it’s true. What do you suggest an alternative? It’s been getting chilly! I am glad to reply any questions and comments as soon as possible. That’s great Pauline! Two pieces of chicken will be used for each Lo Mai Gai. But are we supposed to add the water into the marinade? It was a HUGE hit! Lo Mai Gai is the transliteration of 糯米鸡 in Cantonese, which means steamed glutinous rice with chicken. Stir them together and make sure the chicken is evenly coated. ©2018 Taste of Asian Food. Remove chicken from marinade (reserve marinade) and place in the wok and stir fry for 1 1/2 minutes until nicely browned but not quite cooked through. Sticky rice is also called sweet rice or glutinous rice. 1 boneless chicken thigh (about 300g), cut into 12 pieces, 150 ml water, (add half cup (150ml) of water if the rice is still hard). Hi Nagi, If not, wrap the package back up and place it back in the steamer for 5-10 more minutes. More water/stock added to the rice after stir-frying before steaming. Steam over medium heat for half an hour, covered. Soak one Chinese sausage in hot water for ten minutes. If you are unsure how to relate it to the shopkeeper in the Asian grocery store, just show these two Chinese characters (糯米). 2. Thanks! Hi Nicia! Oh, a word of warning. I would love to hear what you think , Fried Rice….! Great that the ingredients are staples in my pantry. Delicious. It is great to know that your family loves it. 3. I’m going to be straight with you – this is not an authentic Chinese stir fry. Pan-fried the chicken on both sides until it is slightly brown. In fact, some Dim Sum restaurants do that too. To be honest, I’ve never seen a recipe like this anywhere before. It’s actually the “norm” in Asian countries. I made this last night. If you continue to use this site we will assume that you are happy with it. . All rights reserved. Do you think I could make this and freeze it after it is cooked – and she could reheat it in the microwave or oven? Hi Sam, Remove fried rice from wok into large bowl. I am very impressed with your clear and concise presentation. The 150 ml (about half cup) of water should not be at the marinate section. Nagi, is there anything you make that is NOT delicious? Add carrot, peas and corn and stir fry for another 30 seconds. Cleaned and soak the sticky rice for at least four hours or overnight. Cut off the twine and serve hot. Pace two pieces of the mushroom and two piece of chicken and three slices of Chinese sausages at the bottles of the bowls. Cut the mushroom into halves, or quarter them for the larger mushrooms. Thanks! Hi KP Kwan, I’m a Malaysian living in Sask Canada. Arrange the cooked ingredients on top of each sticky rice mound. Note: The recipe says to cook 1 cup of rice which yields 3 cups of cooked rice. Hi, this is KP Kwan. I have yet to try a recipe that I haven’t loved. If you are using parchment paper, lay each piece flatly on your work surface. With the chicken, how superb would it be! I have amended the recipe:) Scatter with shallots/scallions and sesame seeds. Reason is because the leaves wilt in an instant whereas the stem requires some cooking What did the chicken come out looking like?? With two other small children I know I won’t have the ability to cook like I’m used to. I tried this recipe, I’m not sure if I didn’t fully read the instructions correctly or what but it didn’t come out how you made it look. Hope you enjoyed it though! Really easy to follow. Fantastic to hear you enjoyed this Michelle, thanks for letting me know! When you want to serve, let it defrost at room temperature, then steam the Lo Mai Gai until it is hot inside. Dice the Chinese sausage (lap cheong) and the rehydrated mushrooms. Fill the bowl with rice and press it firmly with a spatula. Terms of Use, Privacy Policy, Liability Disclaimer and Membership Policy. In Malaysia, we place the chicken, Chinese sausage, and mushroom in small steel bowls, then topped with the glutinous rice and steam. If you need to microwave the rice to defrost it, make sure you remove the cover otherwise it will steam and become mushy which is not suitable for making fried rice. Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and spicy chicken recipe. Thanks for the recipe, we will definitely be making it again!
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