
In good mood today, cos daddy said my lor mai kai taste like those in office type!..hehe. Jared took quite a bit too!
Our place here have abundance of glutinous rice(they brought wrongly thinking its normal rice), mushroom, and chicken...Other than steam glutinous rice which required hei bi(we have very litle remaining), and complicated steps involved, I'm so glad that I found a 10min recipe for lor mai kai with minimum ingredients.
Definitely don't have the motivation to make this in Sg...since lor mai kai can get at any coffeeshop..but over here, I think there's only 2 yum char restaurant but their food doesn't taste nice..and worst need to travel at least 45mins to go there...So many many motivation to make this at home..
It's a nice change from the normal breakfast cereal w milk, oat, bread for a Sunday morning!
Recipe extracted from Kitchen Caper ForumServes 2 persons
Ingredients
1 cup of glutinous rice
1 pc of boneless chicken thigh with skin(diced)
4 pcs preserved chinese mushrooms(soften in water, cut into quarters)
3 tbsp onion oil(or corn oil)
seasoning to be mixed together
3 tbsp oyster sauce
1 tsp sugar
1 tbsp sesame oil
120 ml water
Method
1. Soak rice in tap water for at least 4 hours. Wash and drain, set aside.
2. Heat up wok with onion oil and add mushrooms to fry.
3. Add chicken and seasonings to fry over high heat for 1 min.
4. Remove mushroom and semi cooked chicken leaving the sauce behind.
5. Add rice and fry till the sauce dries up.
6. Arrange chicken and mushrooms on a small bowl, piled up with rice.
7. Spray the top of the rice with water 8. Microwave on HIGH (100%) for 5 mins.
9. Over turn bowl on a plate and serve warm.
Notes on steaming using wok or steamer
1. Steam over high heat for 25 mins.