糯米鸡 Homemade Lo Mai Kai

makes 16 aluminium foil bowls
Ingredients:
    1 kg              Glutinous Rice - Wash clean and soak for 4 hours

Marinate Chicken and Mushroom:
   20 pcs             Chinese Dried Mushrooms - Soak in water to shorten, rinse few times
 650 g                 Debone Chicken - Cut small pieces
     2 tbsp           Ginger Juice
1  ½ tbsp           Oyster Sauce - I did not put
     1 tbsp           Light Soy Sauce
     1 tbsp           Dark Caramel Soy Sauce
  1/2 tbsp           Chinese Cooking Wine
 1/2 tbsp            Sesame Oil
 1/2 tsp              White Pepper Powder
    2 tbsp           Cornstarch or Tapioca Flour

Seasonings For Rice:
    2 tbsp          Minced Garlic
    4 tbsp          Minced Onion
    1 tbsp          Minced Ginger
 1/2 tbsp          Sesame Oil
     2 tbsp         Oyster Sauce - I did not put
     3 tbsp         Light Soy sauce
      3 tbsp        Dark Caramel Soy Sauce
      5 tbsp        Sugar
      1 tsp         Salt
      1 tsp         Chicken Stock Powder
  1/2 tsp         White Pepper Powder
  900 ml          Water
      2 no         Chinese Dried Sausages - Sliced and pan fried, set aside

Method :
1)  Mix all seasoning with clean chicken pieces and mushroom in a bowl, set aside for 1 hour.
2)  Heat oil, saute minced garlic, minced onion & minced ginger till fragrant.
3)  Then add in glutinous rice to stir-fry, taste with  rice seasoning.
4)  Transfer glutinous rice in a deep tray and steam it for 30 to 45 minutes or till cooked.
     (In between sprinkle water into the glutinous rice)
5)  To assemble Lo Mai Kai- place 1-2 pcs of chicken, mushroom and sausage in a aluminium bowl and  cover with steamed glutinous rice.
6. Cover and steam Lo Mai Kai over medium high heat for 30 mins.
7. Turn out Lo Mai Kai on a plate and serve hot.