Lo Mai Gai In a Bowl ( steamed sticky rice)

Glutinous rice are steamed only once in this recipe, texture of the grain is perfect, not soggy nor dry.
Sauces were well-balanced with the rice, all absorbed fully into the rice during the frying process.

Make lots if you like since they can be frozen so well, just steam it up again to eat. Steaming helps to fluff up the hardened rice again, forget about using a microwave, trust me :)

Recipe and inspiration from here 


Ingredients ( for appoximate 10 rice bowl rice)
Glutinous rice  1 kg (soaked overnight, cleaned and drained well)
Garlic   2 tbsp (minced)
Shallot  12 pips ( minced)
Chicken thighs about 750g ( cut into small pieces)
A few dried mushrooms  ( soaked, cleaned, cut into fine small pieces)
Chinese sausages ( 3 or 4 )



(A)Marinating chicken and mushroom 
Oyster sauce  2 tbps
Sesame oil  1 tsp
Dark soy sauce  2 tsp
Corn flour  2 tbsp
Pepper
Soy sauce  1 tbsp
Sugar  2 tsp
Shaoshing wine  1 tbsp
Ginger  1 tsp (chopped finely)


(B) glutinous rice
Oyster sauce  4 tbsp
Dark soy sauce  2 tbsp
Sesame oil  2 tsp
Soy sauce  2 tbsp
Chinese five spice powder  1/8 tsp
Pepper
Sugar  2 tsp


(C)Liquid / sauce to pour onto the rice ( just before sending to steam)
Minced garlic  4 cloves, chopped
Shallots finely chopped   4 small ones, chopped
A little oil
Water  400ml
Oyster sauce  4 tbsp
Sesame oil  1 tsp
Pepper
Sugar  2 tbsp
Soy sauce  1 tbsp
( saute above shallots and garlic until fragrant before added into the above liquid).

all ingredients

Methods
Mix all ingredients (A) with chicken and mushrooms for at least 30 minutes or, overnight. Set aside.
Mix (B) ingredients with glutinous rice.  Heat up the wok, fry the glutinous rice for 2 or 3 minutes. Set aside.
Fry shallot and garlic till aromatic, add into the liquid (C). Set aside.

Prepare 10 rice bowls, well-greased. Place chicken, mushroom, chinese sausage at the bottom, top up with the fried glutinous rice. Pour the liquid (C) JUST slightly over or on the rice, swirl the bowls to ensure grains are all wet.

Steam for 45 minutes.
Use a knife, go around the edge of the bowls, invert and sit bowls on serving plates.