Ingredients

  • Serves 4 people
  • 1 - 2 boneless chicken thigh (skin on) 

  • 250 g glutinous rice (rinsed & soaked in water overnight)

  • 5 dried shiitake mushrooms (soaked in hot water until softened, soaking water retained)

  • 1½ tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 2 tsp oyster sauce

  • 1 tbsp Shaoxing wine

  • 1 5-cm piece of ginger (peeled)

  • 3 cloves garlic (peeled & finely chopped)

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Recipe Courtesy of
Sarah Huang Benjamin

One Bowl Steamed Lor Mai Gai (Chicken Glutinous Rice)

Sticky rice is a must-have at Chinese New Year for me, as it symbolises the coming together of family at this celebratory time of year. This is the easiest way to produce a traditional lor mai gai, with juicy, flavourful chicken and warm, sticky rice.
  • Easy
  • 45 min
  • 45 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 45 min
  • 45 min
  • 10 min

Instructions

  1. Marinate chicken

    • In a large heatproof bowl, stir together the light soy sauce, dark soy sauce, oyster sauce and Shaoxing wine. Add the chopped garlic and grate the ginger directly in and stir to combine.
    • Place the chicken leg and drained shiitake mushrooms in the marinade, tossing to cover evenly.
    • Leave to marinate for at least 30 minutes, and up to overnight.
    Marinate chicken


  2. Cook the rice

    • Push the chicken leg and mushrooms to the side of the bowl, and add the drained soaked glutinous rice, as well as 60ml of the mushroom soaking water. 
    • Stir to mix the marinade, glutinous rice and mushroom soaking water.
    • Place the chicken leg, skin side up,back on top of the rice, and arrange the mushrooms around it.
    • Steam for 45 minutes, until the chicken and rice are both cooked through.
    Cook the rice


Plate and Serve!

Top with white pepper and serve.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 1 - 2 boneless chicken thigh (skin on) 

  • 250 g glutinous rice (rinsed & soaked in water overnight)

  • 5 dried shiitake mushrooms (soaked in hot water until softened, soaking water retained)

  • 1½ tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 2 tsp oyster sauce

  • 1 tbsp Shaoxing wine

  • 1 5-cm piece of ginger (peeled)

  • 3 cloves garlic (peeled & finely chopped)

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