Recipe: "Lo Mai Gai"

Preparation Time: 50 minutes
Cooking + SteamTime: (10 + 40) minutes

Ingredients (top - chicken; bottom (clock-wise) - garlic, onion, chinese mushroom, dried shrimps, chili). This can be prepared within few minutes; using food processor; haha.

Taste: Dried shrimps and other ingredients add fragrance and make the dish more delicious.
Best for: dim sum.

Ingredient 1:

1. 2 cups grutinous rice (soaked overnight and drained)
   

Ingredient 2:

1. 200g chicken (sliced) + 2 Tbsp soy sauce + 1 tsp dark soy sauce + 1 tsp 5-spices powder + 1 tsp sugar (soak for 15 minutes)
   

Ingredient 3:

1. 3 cloves of garlics (finely chopped)
2. 2 cloves of onions (finely chopped)
3. 2 Tbsp dried shrimps (soaked, drained and finely chopped)
4. 5 dried mushrooms (soaked, drained and finely chopped)
   

Other Ingredients:

1. 1 1/2 cups water
2. Salt and pepper
   

Optional Ingredient:

1. Chili (finely chopped)
2. Scallions (finely chopped)
3. Coriander (finely chopped)
   

Steps:

1. Heat the pan with olive oil.
2. Add in garlic and onion. Cook till garlic and onion almost turns golden color (medium heat).
   
3. Add in dried shrimps and mushroom (cook for about 1 minute).
   
4. Add in chicken (the chicken will turn into white once it is cooked). Raise it.
   
5. In another pan/ wok (medium heat), cook glutinous rice and water. Cook till all the water dissolves into the rice. [You have to keep on turning the rice to make sure it is evenly cooked]
   
6. Mix all ingredients and season with salt and pepper. Turn off the fire.
7. Steam at a high heat steamer for 40 minutes.
8. Once it is cooked, sprinkle with spring onion, chili and corriander.
   

Tips:

1. You can add more dark soy sauce if the color is not enough dark.
2. Basically 1 cup of glutinous rice requires 3/4 cups of water. Too much water will cause the rice overcooked and it tastes too smooth.
   

Food Processor Really Makes Things Easier

Preparation Time: 10 minutes (chopping) + 4 hours (Marinating) + 10 minutes (wrapping)
Cooking Time: 12 minutes

You can place a piece of banana leave and some Chinese cabbages on the bottom of the steamer to add fragrance and avoid stickiness.

Make sure the steamer is covered well.

Eat while it is warm.

Ingredients:

• 200g minced chicken/ pork
• 200g minced prawn
• 4 soaked mushroom (finely drained and chopped)
• 80g bamboo shoots (finely drained and chopped)
• 1 teaspoon chicken essence
  
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon of pepper
• 1/2 teaspoon sesame oil
  
• 1 egg white
• 1 1/2 Tablespoon corn flour
• 30 pieces wantan skin (rounded-shape)
• 2 salted egg yolk (cooked) or some ebiko or crab egg for dressing

Steps (Preparing)

1. Mix chicken, prawn, salt and chicken essence into a big bowl
2. Add in mushroom and bamboo shoots, sugar, sesame oil and pepper
3. Add in egg white and stir thoroughly (mixture looks wet a bit)
4. Add in corn flour and mix well (flour will lock and firm the mixture)
5. Put the mixture into refrigerator for at least 4 hours (you can cover with plastic seal)
6. Cover meat with wantan skin and shape it well (like "siew mai")
7. Add dressing on top of each "siew mai"

Steps (Steaming)

1. Add enough water into the wok or steamer
2. Put a piece of baking paper (punched holes) or few pieces of chinese cabbage ("pak choi") on the steaming stray to avoid stickiness.
3. Place "siew mai" onto the tray and steam for 10 minutes

Tips: Meat, mushroom and bamboo shoots MUST be "dry" enough, else the excessive water will ruin your delicious "siew mai".