Lo Mai Kai (Glutinous Rice with Chicken)

I had a craving for glutinous rice when I was in France and vowed to make it upon my return.

So on Monday I started to soak my rice and last evening I cooked it.

450g Thai Glutinous Rice

400g Chicken Thighmeat (deboned and skinless)

2 Chinese Sausages

A few Chinese Mushrooms

2 cloves Garlic

Small piece Ginger

Dark Soy Sauce

Light Soy Sauce

Oyster Sauce

Sesame Oil

Sherry

1 Tbsp Sugar

450ml Chicken/Pork Stock

Fresh Chilli

Coriander Leaves

Salt and Pepper

Basically just soak the rice and mushrooms overnight. Drain and set aside. Slice the meat, sausages, mushrooms into bite-size pieces. Marinate the meat for a few hours with the sauces. Heat up wok and fry the sausages, mushrooms, garlic, ginger and sugar in some oil. Add in the chicken and when it's nearly cooked through, stir in the drained glutinous rice. Mix well and adjust seasoning if necessary.

Pour the fragrant rice with its ingredients in a steaming container, add in the meat stock, cover and steam for 20 minutes. Serve hot with some fresh parsley and red chillis. I like to eat it cold too.