Singapore / Malaysia Lor Mai Gai

At first I was following the recipe from rotinrice but I just cannot appreciate this taste. In the end, I tried making with lor mai gai with recipe from nyonyacooking.com and this is much much better.

From the layout and the way the information is given; I feel nyonyacooking is a better recipe and website. Sorry Auntie RotinRice.... No disrespect but the five spice and amount of oil in the rice is quite disgusting.

Hmm... after a day, I realised I do like the taste from Auntie RotinRice for the glutinous rice, maybe take away five spice and vegetable oil. Keep the rest.
The chicken is sort of tasteless so I will marinate the chicken overnight.


I will MERGE the two modified recipes below to create a better taste and efficient workflow (both for chicken & for the rice).

Modified Auntie RotinRice for preparing the rice:-

For the glutinous rice

• 2½ cups glutinous rice (soaked for at least 4 hours or overnight) (500g)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp salt
• ½ tsp ground pepper
• ½ cup water (120ml)
• 1 tsp vegetable oil
• 1 tbsp sesame oil
• 2 cloves garlic (minced

Prepare Glutinous Rice

1. Prepare a steamer and allow water to come to a boil.
2. Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, and ½ cup (120ml) water. Mix well.
3. Combine vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and pour over the rice.
4. Place rice in steamer, cover with lid, and steam for 45 minutes.

Preparing chicken

• 4 oz skinless boneless chicken thighs (thinly sliced) (114g)
• 1/2 tbsp Shao Hsing cooking wine
• 1/2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp oyster sauce
• 1/2 inch ginger (peeled) (30g)
• 2 lap cheong / Chinese sausage
• 3 Chinese mushrooms / shiitake, soaked and cut into thin strips
• 1/2 tsp dark soy sauce
• 1/2 tsp corn starch mixed with 1/4 cup (60ml) water

1. Combine chicken, Shao Hsing wine, and soy sauce in a bowl. Grate ginger over chicken. Mix well and allow it to marinade for 30 minutes.
2. In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.
3. In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.

Modified Nyonya Cooking for preparing the rice:-

Preparing glutinous rice:

• 1 shallot(s)    
• 1 garlic clove(s) 
• 0.5 tbsp oyster sauce   
• 0.5 tbsp dark soy sauce 
• 2 tsp soy sauce 
• 1 tsp sesame oil

1. In a pan, heat oil over medium heat to sauté sliced shallots and minced garlic until fragrant. Reduce the heat to the minimum. 
2. Microwave: oyster sauce, dark soy sauce, soy sauce and sesame oil. 
3. Transfer glutinous rice to a plate. Add the sauces in and mix well. Add 2 tablespoons of mushroom water. Steam for 45 minutes.

Preparing chicken:

0.5 tbsp dark soy sauce 

1 tsp shaoxing wine   

1 tsp sesame oil 

1 tsp sugar 

0.5 tsp ginger

0.5 tbsp oyster sauce    

100 g chicken meat

Chop chicken into bite sizes. Marinate chicken and hydrated dried mushrooms with the light soy sauce, dark soy sauce, shaoxing wine, sesame oil, sugar, oyster sauce and minced ginger together with four tablespoons of mushroom water.