Steamed Savoury Glutinous Rice @ 'Loh Mai Gai'

This is one of the must have dim sum dish, other than prawns dumpling @ Har Gao when having breakfast at dim sum restaurant. But I seldom go to our local dim sum place to have breakfast because mostly of their dim sum is made of pork. My kids not really fond of it. So, still making it at home is the best. I used mostly chicken meat even the 'Lap Cheong' @ Chinese Sausage also made of chicken meat (a product from Thailand).

Ingredients :
*2 sticks Chinese sausage, sliced
*some sliced mushroom (I used fresh ones)
1 whole chicken breast fillet, sliced
2 cups glutinous rice, clean & soaked for 3 hours

Seasoning for chicken :
3 tbsp oyster sauce
1 tspn dark soy sauce
1 tbsp light soy sauce
2 tbsp rice wine/shaoxing wine
1 tbsp ginger juice
1 tspn sugar
1/2 tspn white pepper
2 tbsp sesame oil
(combine all ingredients and mix well with the sliced chicken & mushroom, then set aside)

Seasoning for glutinous rice :
3/4 cup water
1/2 tspn Chinese five spice
2 tbsp oyster sauce
1 tspn dark soy sauce
2 tpsn light soy sauce
1/2 tpsn white pepper
3 tbsp fried garlic oil
1 tspn sesame oil
(combine all and stir in to cooked glutinous rice and mix to combine)

(1) prepared 8 rice bowls and place in marinated chicken, mushroom & sliced sausage.
(2) fill in each bowl with cooked glutinous rice.
(3) then steam for 30 mins over high heat, and serve hot.

Note : Steam the soaked glutinous rice for 30 mins over high heat (without any addition of water). Then stir in the seasoning mixture once the rice is cooked.

These ready made foil packaging with cover can easily found at the specialty shop. So easy & convenient! We can keep them refrigerated as soon as it's done and then go straight to the steamer or microwave on the following day.
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.
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