Authentic Lor Mai Kai Recipe (糯米鸡)

Lor Mai Kai (糯米鸡), is a classic dim sum dish. A savoury concoction of glutinous rice filled with Chicken, Chinese Mushrooms, Chinese Sausage, Roasted Chestnuts and Salted Egg wrapped in lotus Leaf.

The last time I had Lor Mai Kai was on Hiroshi’s first day of school. That’s 3 years back and more! The healthier version of Lor Mai Kai from Hiroshi’s school canteen was atrocious! Glutinous mixed grain served with a chunk of “something” which I hardly even recognise it as the chicken I know!

But, since I have a whole bag of glutinous rice left over from making Pulut Panggang (Grilled Rice Packets) I decided to make some Lor Mai Kai.

I wan’t sure if it was going to be worth the effort, since Lor Mai Kai is such a common dish that is affordable and readily available at any dim sum restaurant.

The verdict; This Lor Mai Kai Recipe is a KEEPER!!
Worth every single ounce of effort! 真好吃!
Flavourful steamed glutinous rice generously filled with ingredients.

1 stick of chinese sausage, sliced
8 small stalks of dried mushrooms, soaked, quartered
1 Boneless chicken thigh, chunky cube
2 Salted egg yolks, halved
2 cups glutinous rice, washed and soaked overnight.
8 pcs of roasted chestnuts

-> STEP 1
Wash glutinous rice, then soak it for two to three hours.

-> STEP 2
Marinate chicken for at least an hour.

Seasoning for chicken:
3 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp rice wine
1 tbsp ginger juice
1 tsp sugar
2 tbsp sasame oil
a pinch of white pepper

-> STEP 3
Drain water from glutinous rice
Season glutinous rice and mix well. Steam for 30mins.

Seasoning for Glutinous Rice
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

-> STEP 4
Assemble the Lor Mai Kai

Place Chicken, Chinese Mushrooms, Chinese Sausage, Roasted Chestnuts and Salted Egg at the bottom of the bowl then top up with a layer of Steamed Glutinous rice.
Repeat the placement of Chicken, Chinese Mushrooms, Chinese Sausage, Roasted Chestnuts and add another layer of Steamed Glutinous Rice.

Top up with water. Fill till rice mark.

-> STEP 5
Steam for another 30 mins.

Turn over the bowl onto a plate and serve with your favourite chilli sauce!

P/S: Sorry for the lack of Step by step pictures. I promise to update this post with pictures the next time I make Lor Mai Kai again. *wink*

Linking up with DinoMaMa for Foodie Fridays:

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  1. Angel says:

    Irene, this is not as easy as you mentioned as there are alot of preparations along the way. Great effort and it looks really delicious!
    By the way, u mentioned topup with water, fill the rice mark. What do you use to steam the glutinous rice? Sounds like rice cooker but I thought should be those small aluminum foil?

    • singaporemomblogs says:

      Hi Angel, I might sound daunting with all the preparations but, the on the overall, it was easier than what I thought it would have been. Instead of a small aluminium foil, I place the lor mai kai (glutinous rice and fillings) in a aluminium bowl. When I said top up with water till mice mark I mean top up the little bowls till rice marks. I steam these Lor Mai Kai in a conventional steamer. Those big wok on top put steamer attachment and cover kind. (not done in a rice cooker)

  2. Rachel says:

    Am very happy to find your recipe. Thanks for sharing! I would like to know how many serving this recipe generates. I saw you used two cups of glutinous rice, shouldn’t be one cup to make one bowl of lor mai kai right? Kindly advise. Thanks!

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