Party Version Recipe: Steamed Glutinous Rice with Chicken (Loh Mai Kai)

YouTube Video:

This recipe is my simple version of Loh Mai Kai (Steamed Glutinous Rice with Chicken) and its main ingredients are only glutinous rice, chicken and mushrooms. The ginger juice seasoning for the chicken and boiling of the mushrooms with the special marinade, makes this dish extra flavourful.

Loh Mai Kai is normally served in a small bowl or wrapped in lotus leaves. But I have decided to make this dish in a large pan for the family, so that they could simply scoop out any amount they like. The dish is also great for serving at parties. Try it!

To make this delicious one dish meal, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Steamed Glutinous Rice with Chicken (Loh Mai Kai)

Shiokman Eddie
Course Main Course
Cuisine Chinese



  • 6 whole chicken breast or thighs
  • 1 tablespoon cooking oil
  • 1 tablespoon sesame oil
  • 3 tablespoon light soya sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon pepper
  • 1 tablespoon chinese rice wine
  • 2 tablespoon ginger juice
  • 3 teaspoon cornflour
  • 2 Tbsp chopped garlic


  • 1 kg glutinous rice
  • 3 tablespoon cooking oil
  • 3 tablespoon sesame oil
  • 2 tablespoon light soya sauce
  • 2 tablespoon oyster sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 teaspoon sugar


  • 20 – 30 dried shiitake mushrooms
  • 500 ml hot water
  • 2 tsp of light soya sauce
  • 1 teaspoon of sugar
  • 2 cloves garlic


  • Cilantro Chinese parsley
  • Spring onions
  • Fried shallots
  • Chilli sauce



  • Wash and cut boneless chicken breasts or thighs into bite size pieces.
  • For chicken marinade, mix cooking oil, sesame oil, light soya sauce, oyster sauce, pepper, rice wine, ginger juice and corn flour.
  • Pour marinade over the chicken pieces and mix thoroughly. Add chopped garlic and mix well. Set aside for at least 2 hours in the fridge.


  • Wash and soak glutinous rice for at 2 hours. Drain rice into a suitable colander for steaming. Steam for 30 minutes. Remove steamer cover and fluff up rice.
  • Sprinkle a few spoons of water onto the rice to ensure thorough cooking. Steam again for another 30 minutes.
  • For rice marinade, mix cooking oil, sesame oil, light soya sauce, oyster sauce, salt, pepper and sugar.
  • Add rice marinade to cooked rice and mix thoroughly


  • Wash and soak dried shiitake mushrooms in hot water for 1 hour. Remove stems from soaked mushrooms and cut into slices. Do not throw away mushroom water.
  • Boil mushrooms (until soft) with light soya sauce, sugar and garlic in the mushroom water.


  • Mix marinated chicken with mushrooms.
  • Arrange a layer of marinated chicken and mushroom in 3 round pans.
  • Spoon the steamed rice over the layer of chicken and mushroom. Spread out rice evenly and lightly press it flat. Steam each pan for 30 minutes at high heat.
  • Scoop desired portion from tray and serve with garnishing and chilli sauce.


  • For more juicy meat, use chicken legs and cut them into thin slices to allow marinade to seep into meat. Preferably marinate chicken overnight.
  • You could also boil whole mushrooms with seasonings; and slice them into strips after boiling.
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