This is one of the many Chinese breakfasts that are sold at coffee shops in Singapore. My mom would make them to include carrots that are not typically found in Lor Mai Gai. I included baby carrots in my recipe because my daughter loves them.
1/2 a chicken breast slice thin diagonally, marinate in 1 tablespoon of Lee Kum Kee oyster sauce, 1 tablespoon of Chinese rice wine/ Shaoxing Jiu, 1 teaspoon of honey, 1 teaspoon of white ground pepper, 1 shake of black pepper, a dash of sesame seed oil, 1/2 inch knob of ginger peeled, sliced and cut into strips. Do not discard excess sauce from marination.
8 to 12 baby carrots
1 stick of Chinese sausage or lap cheong, soak in cold water for 1/2 an hour, peel and discard plastic casing, then slice thin.
2 cups of Thai glutinous sweet rice (available at Asian stores) soaked overnight, then pour out excess water. Add 1/2 tablespoon of kikkoman light soy sauce, a dash of sesame seed oil, a teaspoon of white ground pepper, a shake of black pepper and the excess sauce from marinating the chicken. Mix well.
In a glass pie plate, lay chicken slices, ginger strips, baby carrots and Chinese sausage on the bottom of the plate, then lay the uncooked glutinous rice on top.
You can also do the same arrangement in smaller portions on small aluminum pie plates. Makes about 4.
Fill the rest of the plate or plates with water up to the top and cover them with aluminum foil.
In a steamer, bring water to a boil. Place the Pyrex pie plate or aluminum pie plates on the rack of the steamer, cover and steam on high heat for 1 hour and 10 minutes.
When the rice is done, you can invert the plate onto another plate. So the chicken meat ends up on top of the rice when it comes off the plate.
Copyright 2012 From the Kitchen of Eloise