Shiny sticky rice studded with Chinese sausage, tender portions of chicken, and umami-rich mushrooms, this Chinese sticky rice, aka lo mai gai, is the ideal stick-to-your ribs sort of meal.

It’s been getting cold! Suddenly it got truly cold. So cold that we can see our breath in the air and needed to pull our puffer coats and mittens out. We have actually been going on long sundown strolls and I’m almost frozen when we get house. All I desire after being out in the cold is something warm, hearty, and filling. All I desire is lo mai gai!

What is Chinese sticky rice/lo mai gai?

Lo mai gai is a timeless Cantonese dim amount meal. If you have actually been to dim amount, you have actually most likely purchased a steaming basket of little leaf covered parcels filled with sticky rice, chicken, chinese sausage, and a shiitake mushroom or more. They’re a crowd preferred and it’s simple to comprehend why: a yummy little bundle with whatever you require ideal inside.

I have actually made lo mai gai with lotus leaves (this is the basic Cantonese method) and I have actually made them with parchment paper (a hassle-free hack) however my preferred method to make lo mai gai is the method I’m most knowledgeable about: the Singapore-style reversed bowl. All the active ingredients are loaded into a bowl, steamed, turned over onto a plate, and served hot. The sauce melts down into the sticky rice, the garnishes shine prettily, and your lo mai gai is there for you, a best plate of sweet and mouthwatering umami tastes.

Why is lo mai gai so yummy?

It’s that mix of sweet and mouthwatering that gets many people: the a little sweet umami-rich sauce and savoriness of the meats integrates together to form a well balanced bite. It’s a marvel in textures too: the Chinese sausage is bouncy and company versus the sticky soft rice and smooth mushrooms. It’ll keep you returning for bite after bite. Serve it up with your preferred chili hot sauce and a basic side of blanched veggies and you have actually got the supreme convenience meal!

How to pronounce lo mai gai?

It’s low-my-guy, with an increasing articulation on the “man.” Enjoyable truth, lo mai gai (糯米雞) is Cantonese for sticky rice chicken.

lo mai gai | www.iamafoodblog.com

Lo mai gai active ingredients

The list of active ingredients is sort of long, however the majority of them are sauces and if you have the sticky rice and sauces in the house, you can make lo mai gai quickly whenever you crave it.

The typical suspects that you most likely have in your fridge/pantry: chicken thighs, cornstarch, soy sauce, shallots, garlic, and oil.

And this is what else you’ll require:

  • Shaoxing white wine: The secret component to all great Chinese food. It includes that additional zest that you most likely believed was MSG. It wasn’t, it was shaoxing white wine. Find out more about it here.
  • Dark soy sauce: You may be lured to avoid dark soy sauce, however if you have a possibility to purchase a bottle, do it since it’ll last you a long period of time and bring a great deal of happiness into your life! Dark soy sauce includes a lovely shiny brown to Chinese meals and likewise includes caramel sweet taste and depth.
  • White pepper: White pepper is more fragile and flower than black, along with being a bit brighter and sharper. It sets incredibly well with Chinese food.
  • Toasted sesame oil: Pure nutty, cozy fragrant umami in the kind of a oil. Get the toasted things, it’s entirely various from routine sesame oil. Our preferred is Kadoya, which can be found in that renowned yellow topped bottle.
  • Dried shiitake mushrooms: These are a structure in Chinese cooking. They’re extremely flavored and filled with umami. You can purchase them online or at an Asian supermarket and keep them in your kitchen (or the refrigerator) for whenever you require a mushroom hit. To utilize them, you simply rehydrate in hot water up until they plump up and soften, chewy, and tasty. They go so good with sticky rice.
  • Oyster sauce: Oyster sauce is a thick and tasty brown sauce that can be discovered in the Asian aisle of any supermarket. If you see the Lee Kum Kee bottle with the 2 individuals in boats, opt for that a person. It’s the premium oyster sauce which notes oysters as its very first component, unlike the one with the red panda label which has actually oysters noted even more down the list. Oyster sauce is going to improve the umami in the lo mai gai a lot more.
  • 5 spice: A mix of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. These spices include heat and taste.
  • Chinese sausage: I enjoy Chinese sausage! Likewise referred to as lap cheong, Chinese sausage is firm, sweet, smoky, and fatty. It keeps almost permanently (since it’s air treated) in the refrigerator and can be utilized in nearly whatever: fried rice, noodles, or alone as a treat. It is a timeless component in lo mai gai.
  • Sticky rice: The star of lo mai gai! Likewise referred to as glutinous rice or sweet rice, sticky rice is a rice with a really low amylose (particular starch) material that makes it sticky when prepared– it’s what they utilize to make mochi. When you’re purchasing sticky rice, simply try to find a bag that states sticky rice, glutinous rice, or sweet rice.

mushrooms and chicken for chinese sticky rice | www.iamafoodblog.com

How to make Chinese sticky rice

You require to do a bit of preparing to make lo mai gai, however the really making and assembly is truly simple.

  1. Preparation your active ingredients. The night prior to (or 6 hours prior to you’re going to prepare) soak the sticky rice, marinade the chicken, and rehydrate the shiitake mushrooms.
  2. Prepare the mushrooms and chicken. We’re going to prepare the mushrooms and chicken utilizing the soaking liquid from the mushrooms to develop an abundant and tasty sauce.
  3. Prepare the rice. Drain pipes the drenched rice and fry it up with some shallots, garlic, soy sauce, and spices up until the grains turn shiny. Frying the raw grains of rice offers this lo mai gai an additional layer of taste. After the rice is shiny, we’re going to include water to the pan and cook, stirring, up until the rice takes in the water, much like how you prepare risotto, however not as saucy. When the rice hurts, it’s time to put together.
  4. Put Together. Get 4 heat evidence bowls (these can be ceramic or stainless-steel) and gently rub with oil. Organize the garnishes at the bottom of the bowl and after that leading with the rice and any remaining sauce. Wrap with tin foil and steam for 15 minutes.
  5. Serve. Thoroughly eliminate the foil and turn over onto a plate. Garish with some cilantro or scallions and serve with chili sauce. Delight in!

A number of last things:

  • Lo mai gai is a dim amount meal, which is typically consumed in the early morning or at lunch, however you can consume lo mai gai whenever you desire! It’s not truly a main course per say, however I like it a lot that we have actually required to consuming at perpetuity of the day, as a meal with veggies.
  • I included an additional jammy egg to the mix since I enjoy the intense pop of color it offers an otherwise brown meal and blending the jammy yolk into the rice is so great. It’s likewise a nod to the truth that there’s typically a salted duck egg yolk in lo mai gai.
  • Serving lo mai gai with scallions and cilantro is likewise more of a Singaporean thing, many Cantonese dining establishments do not do that (since it’s served in lotus leaves) however I enjoy the fresh contrast it supplies. Likewise, do not avoid the chili sauce– we like either sriracha or sambal oelek!

Chinese sticky rice with sambal oelek | www.iamafoodblog.com

Pro suggestion

You can freeze this! After steaming and cooling off, you can firmly cover the entire thing up and freeze for it future you. If you do not wish to freeze the bowls, tip them out onto cling wrap and cover firmly. When you wish to steam, unwrap and location in the exact same bowl you made it it. Steam from frozen up until hot and prepared through, 15-20 minutes.

Chinese Sticky Rice Recipe | www.iamafoodblog.com

Chinese Sticky Rice

糯米雞 – Lo Mai Gai
Serves 4
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Preparation Time 15 minutes Prepare Time 45 minutes Overall Time 1 hr

Active Ingredients

Chicken

  • 1/2 pound boneless skinless chicken thighs cut into 2″ pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing white wine
  • 1/2 tsp dark soy sauce
  • 1/4 tsp white pepper

Mushrooms

  • 8 medium shiitake mushrooms dried
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tablespoon cornstarch

Rice

  • 1.5 cups sticky rice 300g
  • 2 tablespoon neutral oil
  • 1 shallot diced
  • 3 cloves garlic minced
  • 2 tablespoon soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp 5 spice

Assembly

  • 4 Chinese sausages sliced
  • 4 eggs jammy soft boiled, cut in half
  • fresh cilantro optional
  • green onions sliced, optional

Directions

  • 6 hours prior to cooking ( or the night prior to), marinade the chicken. In a container or bowl, soak the rice in water. In a different container or bowl, rinse, then soak the mushrooms in 1.5 cups of water. Put whatever into the refrigerator.soaking rice for chinese sticky rice | www.iamafoodblog.com
  • After whatever is soaked and marinaded, include the mushrooms, with their soaking liquid, the oyster sauce, soy sauce, dark soy sauce, and sesame oil to a pan and give a boil over medium high heat. Include the marinaded chicken and simmer up until the chicken is prepared through, 5-7 minutes. While the chicken is cooking, blend 1 tablespoon cornstarch with 2 tablespoons water. Gradually include the cornstarch slurry to the pot. Stir and let the sauce thicken, 1-2 minutes. Eliminate from the heat and reserved.mushrooms and chicken for chinese sticky rice | www.iamafoodblog.com
  • Drain pipes the rice extremely well and reserved. Include 2 tablespoons of oil to a wok or a big non-stick fry pan over medium high heat. When shimmery, include the shallot and cook, stirring, up until soft. Stir in the garlic, and when aromatic, include the drained pipes rice, tossing to coat in the oil. Stir in the soy sauces, toasted sesame oil, and 5 spice. Gradually include 1.5 cups water, 1/2 a cup at a time, stirring sometimes and cooking up until the water is taken in prior to including more, sort of like making risotto. The rice must be nearly, however not rather tender at the end.cooked sticky rice | www.iamafoodblog.com
  • Put together the lo mai gai in a bowl: gently oil 4 heat safe bowls. Divide the sausage, mushrooms, and chicken equally in between the bowls. Include the rice to the top, pushing down with with a damp spoon or silicone spatula. Equally spoon on 1-2 tablespoons of the mushroom and chicken sauce on top of the rice. Cover with foil then steam over high heat for 15 minutes (do this in batches if required). Let cool a little, thoroughly eliminate from the cleaner, eliminate the foil, and turn onto plates. Serve with scallions, cilantro, and your preferred hot sauce.chinese sticky rice | www.iamafoodblog.com

Notes

If you do not have a cleaner, you can do this in the oven: location the foil covered bowls in a water bath with boiling water and bake at 350 ° for 15-20 minutes.

Approximated Nutrition

Nutrition Information.
Chinese Sticky Rice.

Quantity Per Serving.

Calories 843
Calories from Fat 299

% Daily Worth *

Fat 33.2 g 51% Hydrogenated fat 7.3 g 46% Cholesterol 271mg 90% Salt 1720mg 75% Potassium 802mg 23% Carbs 96.9 g 32% Fiber 4.2 g 18% Sugar 8.5 g 9% Protein 42.6 g 85% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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