600g glutinous rice, wash and soak for at least 4 hours
  2 big chicken drumsticks, deboned and cut into smaller pieces or slice (about 300g)
  6 pcs large mushroom, soak in water till soft
  1-2 pcs Chinese sausages, sliced


Marinate Chicken  1 tbsp ginger juice
  1 tbsp sesame oil
  1.5 tbsp cooking wine
  2 tbsp light soya sauce
  1 tbsp oyster sauce
  2 tbsp corn flour
  dash of pepper


Marinate Mushrooms
  1 tbsp light soya sauce
  1/2 tbsp oyster sauce
  1 tsp sugar


Seasoning for rice
  50g dried shrimps (soak in water for 10-15 mins, reserve water)
  10 shallots
  1 clove garlic
  Soak dried shrimps for 15 minutes and blend together with shallots and garlic till fine.
  1/2 tbsp corn oil
  1/2 tbsp sesame oil
  2 tbsp oyster sauce
  1 tbsp cooking wine
  1 tsp chicken powder
  2 tbsp sugar
  2 tbsp light soy sauce
  1 tbsp dark sauce
  salt and pepper to taste


  550ml water (include reserved dried shrimp water)

Method:

1. Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
2. Heat up corn oil and sesame oil in a wok. Add blended shallots, garlic and dried shrimps, saute until fragrant. Add in glutinous rice and all the seasoning (except water), saute to mix well.
3. Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
4. Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
5. Cover with lid, steam over high heat for 10-15 minutes.
6. Invert Lo Mai Kai onto small plate and serve immediately.