1/2lbboneless skinless chicken thighscut into 2" pieces
1tbspcornstarch
1tbspShaoxing wine
1/2tspdark soy sauce
1/4tspwhite pepper
Mushrooms
8mediumshiitake mushroomsdried
1tbspoyster sauce
1tbspsoy sauce
1tspdark soy sauce
1tsptoasted sesame oil
1tbspcornstarch
Rice
1.5cupssticky rice300g
2tbspneutral oil
1shallotdiced
3clovesgarlicminced
2tbspsoy sauce
2tspdark soy sauce
1tsptoasted sesame oil
1/4tspfive spice
Assembly
4Chinese sausagessliced
4eggsjammy soft boiled, halved
fresh cilantrooptional
green onionssliced, optional
Instructions
Six hours before cooking (or the night before), marinate the chicken. In a container or bowl, soak the rice in water. In a separate container or bowl, rinse, then soak the mushrooms in 1.5 cups of water. Put everything into the fridge.
After everything is soaked and marinated, add the mushrooms, with their soaking liquid, the oyster sauce, soy sauce, dark soy sauce, and sesame oil to a saucepan and bring to a boil over medium high heat. Add the marinated chicken and simmer until the chicken is cooked through, 5-7 minutes. While the chicken is cooking, whisk 1 tablespoon cornstarch with 2 tablespoons water. Slowly add the cornstarch slurry to the pot. Stir and let the sauce thicken, 1-2 minutes. Remove from the heat and set aside.
Drain the rice very well and set aside. Add 2 tablespoons of oil to a wok or a large non-stick frying pan over medium high heat. When shimmery, add the shallot and cook, stirring, until soft. Stir in the garlic, and when fragrant, add the drained rice, tossing to coat in the oil. Stir in the soy sauces, toasted sesame oil, and five spice. Slowly add in 1.5 cups water, 1/2 a cup at a time, stirring occasionally and cooking until the water is absorbed before adding more, kind of like making risotto. The rice should be almost, but not quite tender at the end.
Assemble the lo mai gai in a bowl: lightly oil 4 heat safe bowls. Divide the sausage, mushrooms, and chicken evenly between the bowls. Add the rice to the top, pressing down with with a wet spoon or silicone spatula. Evenly spoon on 1-2 tablespoons of the mushroom and chicken sauce on top of the rice. Cover with foil then steam over high heat for 15 minutes (do this in batches if needed). Let cool slightly, carefully remove from the steamer, remove the foil, and flip onto plates. Serve with scallions, cilantro, and your favorite hot sauce.
Notes
If you don’t have a steamer, you can do this in the oven: place the foil covered bowls in a water bath with boiling water and bake at 350° for 15-20 minutes.