Can I prepare this dish ahead of time?
Yes, you can assemble the dish and refrigerate it for up to 12 hours before steaming.
BREAKFAST
Classic Lo Mai Gai: Steamed Glutinous Rice with Chicken and Mushrooms
Discover the authentic flavors of Lo Mai Gai, a beloved dim sum staple. This recipe guides you through creating tender chicken, earthy mushrooms, and savory Chinese sausage, all steamed to perfection with fragrant glutinous rice. Bring the taste of a traditional Chinese breakfast or brunch right to your own table.
HOW TO MAKE IT
Let's cook.
01
Rinse the glutinous rice thoroughly until the water runs clear, then soak it in cold water for at least 4 hours or overnight. Drain well before use.
02
Rehydrate dried shiitake mushrooms by soaking them in hot water for 30 minutes. Squeeze out excess water, remove stems, and slice the caps. Reserve 1/4 cup of the mushroom soaking liquid.
03
In a bowl, combine chicken pieces, sliced mushrooms, soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 30 minutes.
04
In a large steamer, spread the drained glutinous rice evenly on a heatproof plate or in individual bowls. Arrange the marinated chicken and mushroom mixture, along with the sliced Chinese sausage, over the rice.
05
Pour the reserved mushroom soaking liquid over the ingredients. Steam over high heat for 45 minutes, or until the rice is tender and translucent and the chicken is cooked through.
06
Carefully remove from the steamer. Stir gently to combine the ingredients before serving.
About This Recipe
Discover the authentic flavors of Lo Mai Gai, a beloved dim sum staple. This recipe guides you through creating tender chicken, earthy mushrooms, and savory Chinese sausage, all steamed to perfection with fragrant glutinous rice. Bring the taste of a traditional Chinese breakfast or brunch right to your own table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of five-spice powder to the chicken marinade. Ensure your steamer has enough water to last the entire cooking time, refilling with hot water if necessary.
Easy Substitutions
You can substitute chicken thighs with pork belly for a richer flavor. Dried shrimp can be added for an extra layer of umami. Fresh shiitake mushrooms can be used, but dried ones offer a more intense flavor.
Storage & Reheating
Store leftover Lo Mai Gai in an airtight container in the refrigerator for up to 3 days. Reheat by steaming until thoroughly hot.
Serving Suggestions
Serve Lo Mai Gai hot as a hearty breakfast or brunch item. It pairs wonderfully with a side of blanched gai lan (Chinese broccoli) drizzled with oyster sauce, or a simple clear broth soup. A dash of chili oil can add a pleasant kick for those who enjoy spice.
Common Mistakes
1. Not soaking the glutinous rice long enough: This results in hard, undercooked rice. Always soak for at least 4 hours. 2. Overcrowding the steamer: This prevents even cooking. Use multiple plates or bowls if necessary. 3. Not seasoning the chicken adequately: The marinade is crucial for flavor. Ensure the chicken is well-coated and marinated for the recommended time. 4. Not adding enough water to the steamer: The steamer can run dry during the long cooking time. Check and refill with hot water as needed.
Frequently Asked Questions
What if I don't have Chinese sausage?
You can omit it or substitute with a small amount of cured ham or bacon for a similar savory element.
Can I use regular rice instead of glutinous rice?
No, glutinous rice has a unique sticky texture essential for this dish and cannot be substituted with regular rice.
MORE TO KNOW
The key to perfect Lo Mai Gai is properly soaked glutinous rice. Soaking allows the rice to absorb water, ensuring it cooks evenly and becomes tender without being mushy. The steaming process gently cooks all the ingredients together, allowing the flavors to meld beautifully. If you don't have a large steamer, you can use a large pot with a steamer basket insert, ensuring the water doesn't touch the bottom of the plate holding the rice.
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