I'm Awake : Let's Make Loh Mak Ghai

I've been craving for food I once avoided or just go 'meh'  when I see them.

For example this dish- Loh Mak Ghai. It is a simple steamed dish. Soya sauce ginger and five spice flavoured sticky rice with chicken and mushroom...  We always see this dish on the top steamer of all you can eat dimsum buffet because it is so...  MEH!

I cannot sleep last night,  due to unforeseeable interruption, so I prepared the ingredients for this instead. This recipe makes 3 plastic tapau sized portions.

Loh Mak Ghai : Rice

Ingredient :

1 1/2 cup sticky rice
1 tbsp fish sauce
1 tbsp thick soya sauce
1 tbsp soya sauce

Method :

Mix rice (washed,  soaked and drained) with everything.  Steam for 20 minutes.

Loh Mak Ghai : Chicken

2 chicken breast fillet
3 cloves garlic
1 inch ginger
2 tbsp fish sauce
1 tbsp thick soya sauce
1 tbsp white soya sauce
1 tbsp oyster sauce
1 tbsp vinegar
1 tbsp cornflour
1 tbsp sugar
1/2 teaspoon pepper powder
1/2 teaspoon 5 spice powder

Method : mix everything and marinate for 30 mins.  Using the same pan and oil used to fry sausage,  cook until chicken changes color and remove from heat.

Loh Mak Ghai : other ingredients

2 sausages (thinly sliced + fried)
3 dried shitake mushrooms (soaked and drained)
3 scallions

Loh Mak Ghai : Putting Everything Together

In small container,  put sausage,  mushroom and chicken pieces in and fill/cover halfway with cooked sticky rice. Put in chopped scallion and some of the chicken gravy.  Cover with rice.

Steam for another 20 minutes.