Loh Mai Kai 糯米鸡

10 cups glutinous/sweet rice
5-6 drum_stick chicken
1 Chinese sausage ( Lap Cheong)
20 Chinese Black mushrooms
10 pieces Shallots
10 pieces Garlics

Chicken Marinate and seasoning.

# 1 tsp light soy sauce
# 3 tsp sesame oil
# 3 tsp oyster sauce
# 1 cup ginger juice
# 1 tsp sugar
# 1 tsp pepper
# 1/2 tsp salt
# 1/2 cup Shao Hsing Hua Tiau wine
# 1 tsp dark soy sauce
# 1 tsp oil
# some Ajinomoto(Optional)
# 3 tbsp ginger from ginger juice ( not for marinate) Keep this ginger for later use !

Cut the drum_stick chicken into smaller pieces and rinse with clean water.
Soak Black mushrooms until soft and cut into half.
Chinese Sausage (Lap Cheong) thinly sliced. Marinate with seasoning above for about one to two hours.
After 2 hours. Prepare 5 minced shallots and 5 minced garlic, heat 3 tbsp oil and saute shallots, garlics and ginger till fragrant. Put all your marinate chicken, Lap Cheong, Mushroom and saute till 1/2 cooked.
Get a bowl and set the half cooked chicken aside.

Glutinous/sweet Rice and seasoning. Soak Glutinous/sweet rice at least 4 hours.

# 1 1/2 tsp light soy sauce
# 1 tsp pepper
# 1 tsp sugar
# 1/2 tsp salt
# 2 Tbsp oil
# 1 tsp sesame oil
# 1 tsp dark soy sauce

Drain the sweet rice water out, and prepare 1 cup water. Heat 3 tbsp oil and saute the rest of minced shallots and garlics till fragrant. Put all your sweet rice, 1 cup water and seasoning. Stir fry well for 5 minutes. Then put in a clean bowl.

Prepare 20 small Lo Mai Kai bowls or rice bowls. Add 1 piece mushrooms,1 chinese sausage, 1 piece of chicken and some gravy into the bottom of the bowl. Fill up with glutinous/sweet rice and press down with a spoon.

Repeat this for 20 times. and steam for 45 minutes.

Done. Leftover can be freeze for 2 weeks.