Lomaikai in a Bowl
Cooked another round of glutinous chicken rice, or what we usually known as lomaikai in dim sum shops. This time round, instead of throwing everything inside, I did it the prettier way - cooking the chicken and glutinous rice separately and combine them just before serving. The chicken is more succulent because I stewed them properly, and the rice is more properly cooked as well.
I used all the ingredients like the previous glutinous chicken rice recipe. The only difference is, I cooked the marinated chicken with the waxed sausages and mushroom, and when it is almost cooked, I added more Chinese rice wine and the leftover water for soaking mushroom into it and let the chicken and mushrooms simmer until the gravy thickens.
As for the rice, I soaked them a day before in lightly salted water. Fried the raw rice grains with dark soy sauce, light soy sauce, sesame oil and more rice wine. Toss until all the rice is coated nicely and transfer the rice into the steaming plate.
Just before serving, arrange the chicken, mushroom and waxed sausages nicely in a rice bowl and top with glutinous rice and compact everything nicely. Upturn the content onto a plate and dig in!
