Loh Mai Kai

Ingredients:
500gm glutinous rice, soaked overnight and drain
2 cups water/chicken stock
2 tbsp chopped garlic
2 tbsp chopped shallots
2 pieces whole chicken leg meat, debone and sliced
100gm char siew, sliced
1 Chinese sausage (Lap Cheong), sliced
3 black Chinese mushrooms, soaked and cut into thin slices

Seasoning A:
1 tbsp light soy sauce
1 tbsp dark soy
1 tsp sesame oil
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1 tbsp ginger juice, grated ginger and squeeze out the juice
1 tbsp Rice wine
1 tbsp corn flour
2 tbsp water

Seasoning B:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tsp Chinese Five spice powder
1 tsp pepper
1 tsp sugar
1 tsp salt
Seasoning powder (optional)
3 tbsp oil

Method:
1. Marinate chicken with seasoning A for about 2 hours.

2. Heat some oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant. Then add chicken and mushrooms to cook for 2 minutes. Dish out and keep aside.

3. Heat 3tbsp oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant, then put in the glutinous rice and seasoning B and mix well. Dish out and keep aside.

4. Use rice bowl or small stainless steal bowl, arrange mushroom slices, chinese sausages, chicken and char siew. Top up with glutinous rice(don't fill it up so much, keep some room about 1cm) and lightly press it down with a spoon.

5. Fill the bowls with water/chicken stock, make sure the water level is above the rice(aprox 0.5cm).

6. Steam for 50 minutes. Turn over the rice bowl onto a plate and serve.

**Seasoning is subject to individual preference, you can adjust it to your liking.
**You can freeze it up to 6 months. Cool the Loh Mai Kai completely, unmold it from the bowl then use a aluminium foil to wrap it like parcel and Freeze it.
**To cook, take out from freezer(No need to defrost) and steam the whole aluminium parcel on boilding water for 30mins. Discard the aluminium foil and Ready to serve.