Homemade Loh Mai Kai (Steamed Glutinous Rice with Chicken)

A classic dim sum favourite that's surprisingly easy to make at home. Soft glutinous rice, savoury chicken, mushrooms, and Chinese sausage come together in one comforting dish.

Ingredients (Makes 4 servings)

For the Rice

• 300g glutinous rice, soaked for at least 4 hours or overnight

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• Shallots Oil 

For the Topping

• 300g chicken thigh, diced

• 4 dried shiitake mushrooms, soaked and sliced

• 1 Chinese sausage, sliced

• 1 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• White pepper to taste

Method

Step 1: Prepare the Rice

Drain the soaked glutinous rice and stir fry with shallots oil, mix in the soy sauce, oyster sauce, and sesame oil.

Step 2: Marinate the Chicken

Combine the chicken with oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Marinate for 15 minutes for better flavour marinate overnight. 

Step 3: Cook the Filling

Heat a little oil in a pan. Stir-fry the mushrooms and Chinese sausage with shallots for 1–2 minutes. Add the marinated chicken and cook until almost done.

Step 4: Assemble

Lightly grease 4 small bowls with some shallot oil. Place a few slices of Chinese sausage and mushrooms at the bottom, followed by the chicken mixture. Top with the cooked glutinous rice and gently press down.

Step 5: Steam

Steam the bowls for 15–20 minutes over medium heat.

Step 6: Serve

Carefully invert each bowl onto a plate and serve warm.

Tips

• Add a salted egg yolk for extra richness.

• Use chicken thigh for a juicier texture.

• Leftovers can be refrigerated and reheated by steaming.

Enjoy this homemade dim sum classic with a cup of Chinese tea for the perfect meal.