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Lo Mai Gai (Glutinous Rice Chicken)

Lo Mai Gai (Steamed Glutinous Rice with Chicken) Recipe

Enjoy this with a pot of Chinese tea to aid digestion.


  • 1 cup glutinous rice
  • 120 grams boneless & skinless chicken thigh cut to bite-sized pieces
  • 4 shallots finely chopped
  • 4 garlic cloves minced
  • 1/4 cup dried shrimps (虾米) soaked in hot water until softened, drained and finely chopped
  • 1/2 cup water (plain water, chicken stock or filtered soaking water for mushrooms & dried shrimps)
  • 10 grams unsalted butter melted at low in the microwave
  • 1 lup cheong (腊肠/Chinese dried sausage) soaked in hot water for a few minutes, remove the outer wax covering and slice thinly
  • 5 dried shiitake mushrooms soaked in hot water until softened, discard stems, slice caps thinly

(A) Rice Seasoning

  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1 tbsp chicken seasoning powder
  • dashes of white pepper
  • 1 tsp sesame oil

(B)  Marinade

  • 1 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger juice
  • 1/4 tsp 5-spice powder

Serving suggestion

  • chopped spring onions and/or coriander
  • fried shallots
  • roasted peanuts
  • cut red chilli

You also need


  1. Glutinous (sticky) rice. Rinse glutinous rice and soak in a bowl of water for at least 4 hours or overnight. Drain the rice. Season drained rice with (A), coating each grain with the sauce thoroughly. Heat oil in wok. Add shallots, garlic and dried shrimps. Stir fry briefly until aromatic. Add seasoned rice. Stir fry until everything is evenly mixed & fragrant, then transfer contents to a rice cooker. Add half cup of water. Cook the rice in a rice cooker.
  2. Chicken. Marinade chicken with (B) for half hour or longer in the fridge.
  3. Assemble and cook (step by step pictures here). Brush butter to grease each bowl or ramekin. Divide marinaded chicken, mushrooms and lup cheong evenly among each bowl. Top with cooked glutinous rice, packing the contents tightly and even out the top using the back of a spoon. Pour leftover marinade sauce over the rice. Seal each bowl with foil. Steam over high heat for 20 minutes.
  4. Serving. Invert lo mai gai over a plate. Garnish with spring onion/coriander, roasted peanuts, fried shallots and cut chilli.
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9 comments on “Lo Mai Gai (Glutinous Rice Chicken)”

  1. One of the must-haves when one visits dimsum restaurants! Yours looks authentic and delicious.

  2. Hello there,
    Just wondering if 1 cup glutinous rice is enough for 4 small bowls ?

  3. Selling? Hahaha, even the foil to seal is so pretty!

  4. Hello! May I ask if we use the normal rice cooker to cook the glutinous rice or have to use the intelligent rice cooker with glutinous function? Thanks.

  5. May I know where to buy the aluminum case with lid? Thanks.

    • I got mine randomly from one of those local neighbourhood provision shops which also sell a lot of kitchen goods (plates, pots, cutlery etc).

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