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Loh Mai Kai

Cuisine: Chinese
Keyword: chicken, chinese sausage, loh mai kai, sausage, steam, sticky rice


  • Chicken thighs or breast cut to small pieces
  • 5 rose shallots sliced (the darker ones, not the Thai shallots)
  • 2 cups glutinous Rice soaked for an hour before steaming
  • 4 - 6 Dried shitake mushrooms rehydrated, sliced
  • 1 Lap Cheong Chinese Sausage, sliced
  • Scallions chopped (optional)
  • 6 - 7 tablespoons sunflower oil
  • Shallot oil after frying the sliced shallots

Mixture A (marinade);

  • Juice of a thumb-sized piece of ginger
  • 1 teaspoon oyster sauce
  • 2 teaspoons light Soy Sauce
  • 1 teaspoon Shaoxing Wine
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Dark Soy Sauce
  • 1/2 teaspoon Chinese Five Spice
  • Salt
  • White Pepper

Mixture B;

  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Sugar
  • 1/2 teaspoon Chinese Five Spice
  • White pepper
  • A bit if water to dilute the mixture


  • 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!