Prep the chicken and mix the marinade together. Marinade the chicken in mixture A for at least 3 hours.
Cook the glutinous rice. I usually put them in a strainer and steam in a wok because my rice cooker is not that good for glutinous rice. Steam for about 10 minutes. They don't have to be really soft.
Heat a wok with some sunflower oil. Fry the shallots till they're brown and crispy.
Dish out the oil but leave at least two tablespoons in the wok. Cook the chicken in the oil with the lap cheong.
Dish out the chicken. Add another tablespoon of shallot oil and toss the rice with mixture B and the fried shallots till they're evenly coated.
Take some heatproof bowls and lightly grease the inside with the shallot oil. I use paper towels and just blot some oil on it. First put the shitake mushrooms, chicken and lap cheong at the bottom of the bowl. Then add the rice, patting it down firm.
Layer it how you like, alternating between meats, mushroom and rice.
Steam the loh mai kai for 5 mins.
Eat while they're still warm. My favourite way of enjoying loh mai kai....with Kampong Koh Chilli Sauce!