Lo Mai Gai is a popular dish in Hong Kong style dim sum restaurants. The steamed glutinous rice is soft but chewy and has a touch of ginger. The marinated chicken and mushroom as well as the slightly sweet lap cheong complement the taste of the Lo Mai Gai. Pdf creator for windows 7 crack.
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Making your own Lo Mai Gai at home is quite easy. The cooked Lo Mai Gai can be frozen for later consumption. Whenever you want to enjoy, just steam again for 15-20 minutes and it is ready to be served!
CHINESE VERSION: 软Q糯米鸡
- Lo Mai Kai 糯米饭, savoury glutinous rice is mostly a Chinese and classic dim sum dish served during Yum Cha (a.k.a tea break) hours. The glutinous rice typically filled with chicken, Chinese mushrooms, Chinese sausage, and dried shrimp. Of course, this is a vegetarian version! It is so easy to make, do try it out!
- Lo Mai Kai is basically steamed glutinous rice with chicken (but here I chose to use pork), mushrooms, dried shrimps, lup cheong (Chinese sausage) and sometimes even salted eggs. It is usually served at dim sum, where it is wrapped in lotus leaves. Lo Mai Kai is a very popular breakfast dish in my house. Usually by the time breakfast is over.
- How to make delicious Loh Mai Kai or Chicken Glutinous Rice, a Cantonese delicacy forming a part of the variety of Dim Sum In Malaysia. Loh Mai Kai or Chicken Glutinous Rice is simply glutinous rice topped with fragrant chicken pieces, Chinese mushrooms, Chinese sausages and Char Siew pork! Dim Sum, literally translated means 'touch the heart' so a good Loh Mai Kai or Chicken Glutinous Rice.
![Mai Mai](/uploads/1/3/4/3/134340760/622874618.jpg)
Lo Mai Gai (Steamed Glutinous Rice Chicken) | MyKitchen101en
Serve: 8
Preparing the ingredients:
1 Chicken meat: Add in all seasoning and mix well.
2 Mushroom: Add in all seasoning and mix well.
3 Glutinous rice: Heat the wok, add in cooking oil. Add in garlic and ginger, cook over medium low heat until fragrant. Add in soaked glutinous rice and mix well. Mix seasoning with water, then add to glutinous rice and cook until fragrant.
4 Divide all ingredients into 8 equal portions.
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Making Lo Mai Gai:
1 Brush the bowl with some oil.
2 Arrange the chicken, lap cheong and mushroom at the bottom of the bowl.
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3 Add in glutinous rice, press down with wet hand until the rice is firm.
4 Add in 2 tablespoons of plain water (or mushroom soaking water).
5 Arrange the bowls in steaming racks.
6 Bring the water of steamer to the boil, turn to medium heat, steam for 50 minutes.
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7 After 50 minutes, the Lo Mai Gais are ready to be served!