糯米鸡Loh Mai Kai

【材料】
A：糯米600克
B：食油2汤匙、小葱头5粒（切片）、香菇6朵（浸泡）、鸡胸肉250克、腊肠1条（切片）、叉烧6块

【香菇调味料】
姜汁1汤匙、蚝油1汤匙、酱油1汤匙、黑酱油1/2茶匙、白糖1/2汤匙、麻油1茶匙、粟米粉1茶匙 + 3汤匙清水

【糯米调味料】（混合）
葱头油3汤匙、黑酱油1/2茶匙、盐2茶匙或适量、蚝油2汤匙、白糖2汤匙、麻油1汤匙、胡椒粉1/2茶匙、小碗6个（涂油）

【做法】
1.把糯米用水冲洗数次至清澈，然后浸泡4小时，滴干后大火蒸30分钟。
2.鸡胸肉切片后以粟米粉、少许盐和胡椒粉腌妥。（图1-2）
3.另外起锅热油，把葱头爆香，加入香菇和香菇调味料，焖煮一会后盛出。（图3）
4.趁热把蒸熟的糯米饭和其调 味料混合后置放一旁。（图4-5）
5.准备6个小碗，把每个小碗涂油后铺入香菇、叉烧、腊肠、及鸡肉。（图6）
6.淋上少许香菇汁，然后填入糯米饭，压平后蒸15分钟即可。（图7）

【INGREDIENTS】
A: 600g glutinous rice
B: 2 tbsps cooking oil, 5 shallots(peeled & sliced), 6 pcs black mushroom(soaked), 250g chicken breast meat, 1 chinese sausage(sliced), 6 pieces roasted pork(char siew)

【MUSHROOM SEASONING】
1 tbsp ginger juice, 1 tbsps oyster sauce, 1 tbsp soya sauce, 1/2 tsp dark soya sauce, 2 tbsp sugar, 1 tsp sesame oil, 1 tsp com flour+3 tbsps water

【SEASONING FOR RICE】
3 tbsps shallot oil or less, 1/2 tsp dark soya sauce, 2 tsps salt or to taste, 2 tbsps oyster sauce, 2 tbsps sugar, 1 tbsp sesame oil, 1/2 tsp pepper

【SEASONING C】
2 tbsp salt, 1/2 tsp pepper, 1/2 tsp 5 spices powder

【METHOD】
1.Wash glutinous rice in several changes of water until water runs clear. Soak for 4 hours. Drain & steam glutinous rice for 30 minutes over high heat.
2.Sliced chicken meat and marinated with some cornflour & pinch of salt & pepper. (pic 1-2)
3.Meanwhile saut’e shallots until fragrant, adding Chinese mushroom and its seasonings, simmer a short while, dish out. (pic 3)
4.Mix steamed glutinous rice while still hot with seasoning ingredients, set aside. (pic 4-5)
5.Grease 6 rice bowl, place black mushroom, Char siew, chinese sausage & chicken in the bottom of each bowl. (pic 6)
6.Add a little mushroom gravy & top with rice pressing down lightly to level off. Steam for 15 minutes. Serve warm. (pic 7)