These days, when I searched around for this steamed glutinuous rice chicken dish, all of them look so different from what I understand it to be. Kind of strange…

I remember it is supposed to be a simple dish, sold in coffee shops, always white in colour, and always just topped with chicken. In today’s cook, I must have gotten influenced and added in the mushrooms and chinese sausage like everybody else. When I made them decades ago, it was a much simpler affair.

So this is a documentation of my version of this steamed glutinuous rice. It is simple, with simpler ingredients and less jelak compared to the many I see online. 

Lor Mai Gai

Lor Mai Gai


Glutinuous Rice and seasoning

4 bowls of glutinuous rice (soaked overnight in cold water)

1 Tbsp Soya Sauce

1 tsp Ground white pepper

1 Tbsp Sesame oil

Salt to taste

Chicken and seasoning

4 Chicken Thighs (deboned, skinned and cut into strips of 1 cm each)

1 Tbsp Oyster sauce

1 Tbsp Sesame Oil

1 Tbsp Chinese Wine

Salt to taste

Optional: Chinese sausages (2 will be enough, steamed), salted egg yolk, dried mushroom (reconstituted)

2 cups of chicken stock


  1. Season the rice that was soaked overnight with its seasoning.
  2. Season the chicken with its seasoning.
  3. Arrange a layer of chicken and any optional ingredients into a small rice bowl.
  4. Top that with glutinuous rice to mid way.
  5. Lay another layer of chicken and atop the rice.
  6. Fill with the glutinuous rice to about two-thirds full.
  7. Top this with chicken stock, to just covering the rice.
  8. Steam covered in a steam oven for 30 minutes or until the rice no longer tastes grainy.