Lo Mai Gai In Rice Cooker Recipe

You can make Lo Mai Gai in your rice cooker using only 1 cup of glutinous rice and 70g of char siu chicken. Making it will take about 70 minutes and serve 4 people. Try to pair it with sides like steamed bok choy, soy sauce eggs, and a light cucumber salad.

To make Lo Mai Gai in the rice cooker, start by sautéing 1 minced shallot, 1 garlic clove, and 1 cm of grated ginger in 1 tablespoon of cooking oil. Then add minced meat, mushrooms, and char siu chicken with seasoning. Mix with glutinous rice and water in the rice cooker for a simple, flavorful meal.

Dive into this recipe to discover how simple ingredients transform into a delightful meal, perfect for any day of the week.

Can I Make Lo Mai Gai Without a Rice Cooker?

Yes, you can prepare Lo Mai Gai without a rice cooker by using a steaming method. First, combine the rinsed glutinous rice (1 cup) with the sautéed mixture of minced meat (60g), shiitake mushrooms (2, sliced), and seasoning in a steam-safe dish. Steam over boiling water for about 40 minutes or until the rice is fully cooked.

Rice Cooker Lo Mai Gai Ingredients

• 1 cup glutinous rice, rinsed until water runs clear
• 1 cup water or stock

To Pan Fry:

• 1 shallot, minced
• 1 garlic clove, minced
• 1 cm ginger, grated
• 1 tbsp dried shrimps, soaked in warm water for 10 mins
• 60g minced meat (your choice of chicken or beef for a Halal version)
• 2 shiitake mushrooms, sliced
• 70g char siu chicken, sliced (use a Halal version if needed)
• 8 pepperoni slices (optional, for added flavor and not authentic)
• 1 tsp sesame oil
• 1 tbsp cooking oil
• 1-2 stalks of chives (or spring onions), chopped

Seasoning Sauce:

• 2 tbsps dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce (ensure Halal certification if required)
• 1/2 tsp white pepper

How To Make Lo Mai Gai In Rice Cooker

1. Rinse the rice: Place 1 cup of glutinous rice in a fine mesh sieve and rinse under cold water until the water runs clear, ensuring the removal of excess starch.
2. Heat the oil: If your rice cooker has a sauté function, use it to heat 1 tablespoon of cooking oil; otherwise, use a pan over medium heat on your stove.
3. Sauté aromatics: Add 1 minced shallot, 1 minced garlic clove, and 1 cm of grated ginger to the oil, cooking until they become fragrant and slightly golden.
4. Cook the meat: Introduce 60g of minced meat to the aromatics, stirring frequently until the meat is nearly cooked through and evenly browned.
5. Add dried shrimps and mushrooms: Mix in 1 tablespoon of soaked and drained dried shrimps and 2 sliced shiitake mushrooms, combining them well with the meat.
6. Pour in seasoning sauce: Stir in 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of white pepper, allowing the mixture to simmer for a couple of minutes.
7. Incorporate char siu and pepperoni: Add 70g of sliced char siu chicken and 8 slices of pepperoni (optional), drizzling with 1 teaspoon of sesame oil, and mix well.
8. Transfer to rice cooker: If using a separate pan, transfer the cooked mixture to the rice cooker pot with the rinsed and drained glutinous rice, or directly add the rice to the pot if you used the sauté function.
9. Add water or stock: Pour 1 cup of water or stock into the rice cooker pot, stirring to ensure the rice is evenly submerged and the ingredients are well distributed.
10. Level the mixture: Use a spoon or spatula to gently press down the rice mixture, creating an even surface for uniform cooking.
11. Set the rice cooker: Choose the “sweet rice” setting or, if not available, set your rice cooker to cook for 50 minutes on a standard setting.
12. Stir halfway through: Optionally, halfway through the cooking time, gently stir the mixture to ensure even cooking and flavor distribution.
13. Add chives or spring onions: Once the cooking cycle is complete, stir in chopped chives or spring onions for a burst of freshness.
14. Serve: For a visually appealing presentation, pack the cooked Lo Ma Gai into a bowl and invert it onto a plate before serving.

Recipe Variations

• Vegetarian Lo Mai Gai: Swap the chicken and dried shrimps for a medley of mushrooms, including oyster, enoki, and more shiitake, along with diced tofu for protein. This version caters to vegetarians while still offering the umami and texture that make Lo Mai Gai a favorite.
• Seafood Twist: Incorporate seafood such as shrimp or scallops instead of chicken, adding them towards the end of the sauté process to keep them tender and juicy. This variation introduces a delightful seafood flavor, making it a refreshing take on the traditional recipe.
• Spicy Lo Mai Gai: Add a kick to the dish with diced jalapeños or a spoonful of chili oil in the rice mixture. For those who love a bit of heat, this version elevates the dish with a spicy twist, offering a tantalizing flavor profile.
• Coconut Infusion: Replace water or stock with coconut milk and add a pinch of sugar for a subtly sweet and aromatic version. This creative twist infuses the dish with a creamy texture and a hint of tropical flavor, appealing to those looking for a unique taste experience.

How Do I Ensure the Chicken Remains Tender in Lo Mai Gai?

To ensure the chicken remains tender in Lo Mai Gai, use thigh meat instead of breast meat, as it’s juicier and more flavorful. Cut 70g of chicken into small pieces and add it to the pan towards the end of the sautéing process, cooking just until it’s no longer pink. This minimizes cooking time and prevents the chicken from becoming tough when mixed with the rice and steamed.

What Are Suitable Vegetarian Substitutes for Meat in Lo Mai Gai?

For a vegetarian version of Lo Mai Gai, replace the minced meat and char siu chicken with a combination of firm tofu (70g, diced) and additional mushrooms, such as oyster or enoki mushrooms (adding up to a total of 150g of mixed mushrooms). These substitutes offer a meaty texture and umami flavor, making the dish satisfying for vegetarians. Sauté these ingredients with the same aromatics and seasoning to ensure the dish remains flavorful.

How To Eat With Lo Mai Gai

Enjoy Lo Mai Gai with stir-fried vegetables, a light cucumber salad, steamed bok choy, soy sauce eggs, and pickled radishes. These sides complement the rich flavors of Lo Mai Gai, offering a balanced and satisfying meal experience.

How To Store Lo Mai Gai

In The Fridge:

Lo Mai Gai is best kept in the fridge for up to 3 days when stored in an airtight container. This ensures it remains fresh and prevents it from absorbing other food odors.

In The Freezer:

For longer storage, wrap Lo Mai Gai tightly in plastic wrap and place it in a freezer bag, storing it for up to 2 months. Thaw in the fridge overnight before reheating to ensure the best texture and flavor.

How To Reheat Lo Mai Gai

Reheat your Lo Mai Gai by steaming it over medium heat for about 10-15 minutes, ensuring it’s heated through evenly. Alternatively, microwave it covered with a wet paper towel for 2-3 minutes, allowing for moisture retention and even heating.

Check out More Rice Cooker Recipes:

• Japanese Curry Rice Cooker Recipe
• Indian Basmati In Rice Cooker Recipe
• Wild Rice In Aroma Rice Cooker