Savory Lo Mai Kai

Ingredients:
250g glutinous rice, soaked overnight with water in fridge, steamed for 30 min next day after washing and draining away the water, but left water to be level with rice grains. Maybe next time steam for 20 min enough, as glutinous rice appeared fully cooked after 30 min steaming, maybe due to long overnight soak in water already?

2 cups water/chicken stock - used Maggi bottled liquid thick chicken conc
100g chicken meat - 200 g instd
100g Char Siew(bbq pork) - slice - omitted
1 Chinese sausage (lap cheong), sliced - used 2 links, steamed with glutinuous rice, then sliced when cooled down.
10g black Chinese mushrooms, soaked and cut into thin slices - used 5 mushrooms

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice - used 1/4 ts powder instd
1 tsp sugar
1/4 tsp pepper - used black
1/4 tsp salt used kosher, and 1/8 ts
1/2 tsp Shao Hsing Hua Tiau wine
1 tsp oil
1 tsp tapioca flour

Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper - used 1/2 ts white pepper powder instd
1 tsp sugar
1/2 tsp salt - used 1/4 ts kosher instd, maybe shld revert to 1/2 ts for a bit more saltiness

2 Tbsp oil - this is for the glutinous rice, not mixed into the mix!

1 tsp sesame oil
1 tsp dark soy sauce - used kecap instd as the dark ss I use is too dark
1/2 tsp Chinese five spice powder - used thai made 5-spice powder

Method:
Wash glutinous rice, then soak it for two to three hours.

Steam it for 30 minutes.

Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.

Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more. I mw for total 2 min at one go. didn't want overcooked chicken - tough

Mix cooked glutinous rice and seasoning (B)

Grease six small-size rice bowls. did not grease bowls

Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices.

Top up with glutinous rice and press down with a ladle.

Fill the bowls with water/chicken stock, make sure the water level is above the rice. i used 5 desert bowls, and divided the ingredients amongst the 5 bowls, then ladle the rice one layer, then another layer of fillings, then cover with rice again. the bowls didn't fill up completely, and i spooned 4 tbl chicken stock to each bowl. didn't fill to 1/4-inch above rice with stock as the rice was already cooked and to avoid mushy rice.

Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls.

Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.

Lo Mai Kai can be eaten with chilli sauce.