Loh Mai Kai (Cantonese for sticky rice with chicken) is traditionally steamed in rice bowl-sized moulds and eaten at breakfast; in this particular version, it’s steamed in a casserole dish. I’ve omitted the Chinese wax sausage since I don’t eat pork, but you’re more than welcome to use it; you just need to steam and dice it up and add it to the rice mixture.

This recipe was originally by Lim Bian Yam of the International School of Home Cookery in Malaysia, but I’ve heavily tweaked it to shorten the cooking time, and by using chicken rather than roast duck (I’ve never eaten or even seen this dish with anything but chicken).

Loh Mai Kai

INGREDIENTS:

450g glutinous rice
1 TBSP thick soya sauce
1 TBSP sugar
2 TBSP light soya sauce
½ tsp pepper
1 tsp chicken powder
450ml water
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300g chicken thigh fillets, sliced
½ tsp five spice powder
1 ½ TBSP sugar
2 tsps chicken powder (or 1 tsp salt)
½ tsp thick soya sauce aka cooking caramel
1 TBSP ghee or lard
½ tsp pepper
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3 water chestnuts, cut matchstick-style
6 Shitake mushrooms, sliced

Sauce:
Combine –
2 TBSP soya sauce
1 TBSP thick soya sauce
1 tsp oyster sauce
½ tsp sesame oil
1 TBSP sugar dissolved in 2 TBSP hot water
3 TBSP oil or lard

METHOD:

1. The original recipe called for the rice to be soaked for 4 hours with the thick soya sauce, then drained and steamed for 15 minutes before adding 170ml water and the rest of the ingredients and steaming it again until done. Personally, I just throw everything in a rice cooker and cook it without pre-soaking the rice.
2. Cook the chicken with its marinade until just done; about 2 minutes.
3. Toss in water chestnuts and sliced mushrooms and mix well.
4. Line a 20cm casserole dish with ¼ of the rice, then add ⅓ of the chicken.
5. Continue until all the rice and chicken are used up.
6. Steam on high heat for 15 minutes.
7. Remove and serve with sauce and bottled chilli sauce or homemade garlic chilli sauce.

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The post How to Make Loh Mai Kai (Sticky Rice with Chicken) first appeared on Jackie M..

This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >>

Ps. I know I’m not the most specific when it comes to recipe instructions, but my style of cooking doesn’t lend itself to exact measurements and steps, hence the videos

Chinese-Style Braised Duck with Mushrooms

INGREDIENTS:

Meat from ½ a duck (approximate size 2.5kg), cut into pieces

10 dried mushrooms, soaked in hot water and drained

5 cloves garlic, crushed

2” piece of ginger, crushed

1” piece cinnamon (optional)

2 star anises (optional)

2 dried chillies (optional)

2 Tbsps thick soya sauce (aka cooking caramel)

1 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp chicken powder

1 Tbsp sugar

1 L water or chicken stock

2 tsps tapioca starch + 1 Tbsp water

2 Tbsps oil

METHOD:

1. Heat oil, then add add garlic and ginger. Saute until lightly browned and aromatic.
2. Add duck pieces, sauces and seasoning ingredients. Saute another minute, then add water, star anises, cinnamon stick and dried chillies.
3. Simmer, covered until meat is tender and sauce is reduced. I did this step in the pressure cooker for 20 minutes.
4. Adjust seasoning to suit, then thicken sauce with tapioca starch mixed with a little water.
5. Serve with steamed rice.

If you want to find out about the Optimum PressureCook pressure cooker that you see in my live videos, visit www.prestigehomeappliances.com.au .

The post How to Cook Chinese-Style Braised Duck with Mushrooms first appeared on Jackie M..