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Steamed Glutinous Rice with Chicken (Lor Mai Kai)

One pot meal in a rice cooker

(adapted from The Best of Chinese Cooking by Betty Saw)  
Serves: 6      Prep time: 1hr (Marinate + prepare the rest)      Cook time: 30 min


  • 2lb chicken (boneless skinless chicken thighs)
  • 1lb glutinous rice
  • 10 dried chinese mushrooms (soaked till soft or microwaved in water for 10 min & cut into strips)
  • 4 shallots, sliced or 1 cup of store bought/homemade fried shallots

Rice seasoning

  • 2 tsp salt
  • 1 tsp thick soy sauce
  • 1 tsp five spice powder

Seasoning ingredients

  • 4 tbs oyster sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp cornflour
  • 2 tsp rice wine
  • 1 tsp thick soy sauce
  • 2 tsp light soy sauce
  • 2 tsp ginger juice
  • 1 tsp sesame oil


  • 2 stalks spring onion, chopped
  • Red chillies (if desired)
  • Coriander leaves


  1. Cut chicken into 1/2 inch thick pieces. Season with seasoning ingredients for about an hour.
  2. Wash and drain glutinous rice. Pour into rice cooker.
  3. Add a little oil in a small pan and fry the mushrooms for about 3-5 min.
  4. If using fresh shallots — lightly brown shallots in the pan with some oil. Pour fried shallots and rice seasoning into the rice cooker and mix well with the glutinous rice.
  5. Add water to the rice cooker till it covers the rice for about 1/2 inch.
  6. Place mushrooms and the seasoned chicken in an even layer on top of the rice.
  7. Turn the rice cooker on and walk away! :)  When done, you could mix the rice, mushrooms and chicken up all together or separate the mushrooms and chicken and serve them in individual bowls by placing some mushrooms and chicken at the bottom of each bowl and then pressing the glutinous rice with the back of a spoon to fill the bowl.
  8. Serve hot with garnishing and chill sauce (my favorite: ABC Indonesian Sambal Manis Pedis – Hot & Sweet Chili Sauce)