How to cook Lo Mai Gai (steamed glutinous rice with chicken)

Рет қаралды 216,853

Күн бұрын

Lo Mai Gai (steamed glutinous rice with chicken) is the specialty Dim Sum of Singapore and Malaysia.
This recipe works because it is based on the test combination of ingredients in Cantonese cooking, i.e., chicken, mushroom and Chinese sausage.
In this video, I will show you how to prepare this dim Sum snacks, step by step.
You can make it at home, serve immediately, or even freeze it for future enjoyment.
Recipe and the complete note at:
tasteasianfood.com/lo-mai-gai/
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
plus.google.com/u/0/115952786...
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Пікірлер: 84

@carmelitapruna3236 4 жыл бұрын

i love this food

@jothisugunthan6286 4 жыл бұрын

Thank you for your recipe..its look delicious..definetly i will try..

@davabran 4 жыл бұрын

Thanks for the video I'll be making it tonight

@annag467 5 жыл бұрын

Great tips, I had no idea I had to remove the casing on the Chinese sausage. Every step makes sense to create the delicious result, about to make some now! Thanks for making the video!

@TasteofAsianFood 5 жыл бұрын

Thanks for watching. Hope this Loh Mai Gai video is useful for you to make a delicious dim sum.

@myrrim1291 3 жыл бұрын

Thankyou for the notes on the sausage casing

@sallywong7799 6 жыл бұрын

I love your step by step instructions, thank you

@KwanKaPang 6 жыл бұрын

Sally Wong Thanks. Hope you will give the Lo Mai Gai recipe a try.

@nicoleyeoh2031 5 жыл бұрын

look nice and hungry now

@susansilva2097 2 ай бұрын

Very well explained. I just subscribed, thanks

@ChantYip 2 жыл бұрын

Very ingredients and explanation. 5 stars video. Thanks.

@amandachoo-taylor3262 4 жыл бұрын

I cooked it yesterday and was a success. My niece even teased that i bought it. And both my sisters gave good comments and really like it. Will try your other recipes. Thank you so much for sharing and giving such clear steps by steps directive.

@TasteofAsianFood 4 жыл бұрын

You are welcome and happy to know that you like it.

@maggiesee8315 5 жыл бұрын

Thank you for this! Tried the recipe tonight and it was DELISH! Definitely making it again!

@TasteofAsianFood 5 жыл бұрын

Thanks for watching and trying out the glutinous rice with chicken recipe. Glad to know that you like it. 😊

@jessiechanmokyan4653 2 жыл бұрын

I love Lo mai kai.

@josefinaochoagerona8357 2 жыл бұрын

It's interesting to taste other asian food.

@sherijulien4414 6 жыл бұрын

Wow that looks so delicious, great step by step guide, Thank you.

@TasteofAsianFood 6 жыл бұрын

Thank you and please try the Lo Mai Gai recipe. Enjoy.

@ooibeekim2161 6 жыл бұрын

Taste of Asian food recipes

@sari1011 5 жыл бұрын

Yummy yummy Rice chicken good cooking 👍👍👍👍

@TasteofAsianFood 5 жыл бұрын

Thank for watching and hope you will enjoy the lo mai gai.

@animenthil8448 Жыл бұрын

Loook. Yummyyy..

@ant46offical62 2 жыл бұрын

Great content.. I learned from here.. 👍

@gopinathanaugustinemunusam911 6 жыл бұрын

A delicious preparation. Thank you for the clear articulation of the steps.

@TasteofAsianFood 6 жыл бұрын

Gopinathan Augustine Munusamy You’re welcome!

@genestewart5847 6 жыл бұрын

Gopinathan Augustine Munusamy and a

@jennzrb4537 5 жыл бұрын

Omg😍😍😍😍😍

@margarets4610 5 жыл бұрын

This is a must try!

@TasteofAsianFood 5 жыл бұрын

Glad to know that you like lo mai gai.

@amandachoo-taylor3262 4 жыл бұрын

Love your video and clear informative instruction. Will do it tomorrow. Had been searching online and came across yours which I think the best. Do you write cookbook too?

@TasteofAsianFood 4 жыл бұрын

Thanks. I do not write a book, but instead, publish all the recipes here and on my blog tasteasianfood.com/

@channa_keeperz8587 5 жыл бұрын

Okayyyy .... tq sir 🙁 , i will beter buy from my pow aunty

@Ava-oc1dg 6 жыл бұрын

Yum yum looks so good can't wait to try.

@TasteofAsianFood 6 жыл бұрын

Thanks. Please try and hope you like the Lo Mai Gai.

@franklinloo2160 4 жыл бұрын

Hello sir.... My I know 30 Minutes steaming the rice, it on high flame or medium flame? Thank you.

@sharonavictoria7155 3 жыл бұрын

Boy Id love to be your neighbor !❤ I've got all the spices & ingredients in my kitchen. I' m the year of the ox!

@lmkmomo 6 жыл бұрын

很详细的教学赞！

@TasteofAsianFood 6 жыл бұрын

lmkmomo 謝謝希望這糯米雞 tutorial 對你有用就好了。

@lmkmomo 6 жыл бұрын

Taste of Asian Food 很有用,打算今天做做看 xD 请问300g 的糯米用300g 的高汤吗？

@TasteofAsianFood 6 жыл бұрын

是的。 300ml = 300g 高汤。

@lmkmomo 6 жыл бұрын

Taste of Asian Food 谢谢回复，看了好多食谱，用水量都不一样好奇怪，如果用量杯计算也就是大概一比一的意思吧？

@TasteofAsianFood 6 жыл бұрын

lmkmomo 这可不一定。我本身没有试过。因为水和米的重量不一样。一杯相同容量的水和米的重量可会不同。我是用 kitchen scale 来量所有的材料，包括水和油。你不妨买一个。十分有用。

@faithpurkis3833 3 жыл бұрын

I love the way you explain the step by step so clearly. I find that even blanching the Chinese sausage does not work to remove the skin, is there any other way of doing it?

@TasteofAsianFood 3 жыл бұрын

Can't think of any easier way for now.

@victorlee7638 5 жыл бұрын

Stirring soaked glutinous rices for Lo Mai Gai is difficult and not necessary. Just steam it.

@czeshirecat6278 7 ай бұрын

Thank you for the sausage info. I often use dried shrimp too, do you have any recommendations for soaking these?

@TasteofAsianFood 7 ай бұрын

No special method I use. Just soak, wash and drain and use straight away.

@cz908 5 жыл бұрын

Do u soak ur rice n for how long before steaming.

@TasteofAsianFood 5 жыл бұрын

Soak the glutinous rice for at least four hours to let the rice absorb sufficient water. The rice prepares this way will be soft and tender. You can get more info and the recipe at : tasteasianfood.com/lo-mai-gai/

@Moirakirstin 4 жыл бұрын

That was wonderful. Thank you. If there a substitute for the thick soy sauce?

@TasteofAsianFood 4 жыл бұрын

Can't think of any substitute. If you can't get it, then omit it. The color will be lighter, but the taste will not affect much.

@sitmengchue4077 17 күн бұрын

KP, could we steam the glutinous rice just once?

@Yves_Ka 4 жыл бұрын

Can one do this in a rice cooker?

@TasteofAsianFood 4 жыл бұрын

Never try before! May not work because it is prepared with cooked rice.

@maggiechan5518 4 жыл бұрын

Hi can i cook the rice with rice pot instead of steaming?

@TasteofAsianFood 4 жыл бұрын

Never try that before, and I am interested to know. In theory, it is workable, and if I am you, I will give it a try.

@emilliagoh 5 жыл бұрын

How to add chestnut in to lo mai gai

@TasteofAsianFood 5 жыл бұрын

There isn't a specific way. Just add chestnuts along with the sausages etc., although I think you can do without it.

@katharinenguyen2609 5 жыл бұрын

Can you share what brand of glutinous sticky rice you use?

@meloon5876 5 жыл бұрын

Hi, how much water to use if i am cooking 3 cup glutinous rice? Ie using rice cup to measure. Thks.

@TasteofAsianFood 5 жыл бұрын

If you use 3 Cups of gluttonous rice, add 1.5 cups of water to the rice and stir fry until nearly dry, that is when you find that you can hardly stir fry anymore. Then add another 1.5 cups of water to the rice, mix well and then steam. Use the same cup to measure the rice and water.

@meloon5876 5 жыл бұрын

@@TasteofAsianFood thks very much! This video is not only informative but also educational 👍

@pydragon9692 4 жыл бұрын

Yak

@GolDreadLocks 5 жыл бұрын

Hello! I asked in another video for sticky rice in lotus leaf, and this is similar, could I steam this in lotus leaf instead of metal bowl?

@TasteofAsianFood 5 жыл бұрын

Most of the Dim Sum restaurant here (Malaysia) use metal bowls. Some of them use lotus leaf, and hence they called it lotus leaf rice. You will get more aroma from the leaf, but it is a little more effort required.

@GolDreadLocks 5 жыл бұрын

+Taste of Asian Food Thank you, I will make it with lotus leaf, it is worth the reward of delicious food! They are like little gifts that you unwrap after waiting and watching the chef create them!

@vivianchew693 4 жыл бұрын

@dianayip9146 4 ай бұрын

If you don't have 5 spice, what can you replace it with?

@TasteofAsianFood 4 ай бұрын

You can omit it, but the taste won't be the same.

@phranakhonsiayutthaya8939 5 жыл бұрын

@tamilwarrior9721 4 жыл бұрын

Can I omit the "wine"? 👀

@TasteofAsianFood 4 жыл бұрын

Sure, it will not make a huge difference with one item less.

@tamilwarrior9721 4 жыл бұрын

Alrite..thanks ya..😍 Gonnna try this soon.hehe

@dominicwee3237 4 жыл бұрын

Thanks for sharing., but don't cover with aluminium foil..it's toxic. 😌

@jrmint2 5 жыл бұрын

I'm confused about your claim that lo mai gai is a specialty of malaysia and singapore dim sum? it's a specialty of Canton. I grew up in Canada eating this in the 60s and 70s and it was popular then. Cantonese people were the emigrants to the rest of the world.

@TasteofAsianFood 5 жыл бұрын

The recipe I uploaded is according to how the Dim Sum restaurants prepare Lo Mai Gai 糯米鸡 in Malaysia, where I live. I grew up in Hong Kong and still go back once a while. Over there the Dim Sum restaurants prepare it differently and often called it as rice wrapped in lotus leaves 荷叶饭. I think it is originated from Guangdong China but it is given a different interpretation and terminology in different places.

@yin8838 3 жыл бұрын

The dim sum is the origin of Canton of China, not Singapore or Malaysia.

@collinhuey9438 6 жыл бұрын

too much salt

@TasteofAsianFood 6 жыл бұрын

collin huey Thanks for highlighting.

@henry1667 6 жыл бұрын

Which part had too much salt ? Don't see it in his recipes. !

@user-gm9gl4tl3s 5 жыл бұрын

Those 11 dislikes are anti Asian.... Or doesn't like Chinese food ......

@jyap2088 4 жыл бұрын

It doesn't matterwhere Lor Mai Kai comes fr. What's d Big deal? It's Just Chinese n We R All Over d World !! So it's Good to share it to Everybody Doesn't matter if it's Cantonese, Hakka or Hokkien n we r a whole lot of ethnic dialect ,it NVR ends But we r All Chinese😍😳🙏🙏🙏

@dominicwee3237 4 жыл бұрын

Don't use aluminium foil.. it's toxic 👎