Loh Mai Kai

Loh Mai Kai

Loh Mai Kai is a signature dish in a dim sum restaurant. It is actually steamed glutinous rice with chicken, mushroom and chinese sausage in a bowl.


The glutinous rice are soaked overnight and then steamed for 30 minutes in a steamer. After steaming the glutinous rice, I stir fried it with some soy sauce, oyster sauce, sesame oil and dark soy sauce.

The chicken and mushroom are marinated to suit individual taste with oyster sauce, soy sauce, sugar, salt and dark soy sauce. After marinated for an hour or so, arrange it nicely with some chinese sausage on a few rice bowls.  Then scoop the glutinous rice into the rice bowls and pressed it down, to make it as packed as possible with the back of a ladle.

After steaming it for another 40 minutes, the Loh Mai Kai is ready to be serve by turning the bowl upside down onto a plate. Best eaten with some garlic chili sauce but I like mine plain.

For my Muslim's friends, you can just omit the chinese sausage and this will become a Halal Loh Mai Kai. By the way, Loh Mai Kai means Steam Glutinous Rice with Chicken.