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Combine chicken, Shao Hsing wine, and soy sauce in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.
Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.
Prepare a steamer and allow water to come to a boil.
Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, five spice powder, and ½ cup (120ml) water. Mix well.
Combine vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and pour over the rice.
Place rice in steamer, cover with lid, and steam for 30 minutes.
In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.
In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.
Prepare 8 ramekins or small rice bowls. Place a few slices of fried lap cheong, mushroom, and chicken neatly at the base of the bowl. Fill to the top with cooked glutinous rice.
Spoon 1 tablespoon of chicken gravy over each bowl of rice.
Place the bowls in the steamer, cover with lid and steam for 30 minutes.
Invert lo mai gai onto small plates. Serve immediately.