Lor Mai Gai is a traditional Cantonese dish, usually eaten as dim sum which is also known as snack. I guess authentic Lor Mai Gai is usually wrapped with lotus leaf but in Singapore, we usually eat it straight out from the plate. In English, this dish is literally known as Glutinous Rice with Chicken or Steamed Sticky Rice with Chicken. The base for Lo mai gai is usually glutinous rice, chicken, Chinese mushrooms, Chinese sausage, scallions and at times even dried shrimp or salted egg. What you add to your Lo Mai Gai is entirely up to you. Isn't that the beauty of homecooking? See ingredient list below or go here http://wp.me/p8NIeJ-53 for your future reference:Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.-Are you trading online now? Click here to trade on Tiger Brokers and get free stocks! https://www.tigerbrokers.com.sg/activity/forapp/invitflow-intl/signup.html?template=invite202011&lang=en_US&invite=C5X367&share=WhatsAPP------------------ PansIngredients:Makes about 6 portionsMarinate for Chicken----------------1 piece boneless chicken thigh6 pieces of mushrooms - halved18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs)1 tablespoon of sesame oil1 tablespoon of Chinese cooking wine (Shaoxing huatiao wine)1.5 tablespoons of light soy sauce1.5 teaspoons tapioca flour or cornflour2 tablespoons of oyster sauce1 thumb size ginger - grated (use the juice only)A few dashes of pepperGlutinous Rice--------------2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup)3 cloves of garlic - chopped5 pieces of shallots - chopped2 tablespoons of light soy sauce1 tablespoon of dark soy sauce1 teaspoon of 5 spice powder1 tablespoon of concentrated chicken stock1/2 cup of water +1/2 cup of water (this is not a typo - you need to add 1/2 cup first then fry for a while followed by adding another 1/2 cup just before you dish the rice out for steaming.