This recipe is the authentic Lo Mai Gai (Steamed sticky rice with chicken) famous in Malaysia and Singapore.
Cut the deboned chicken into 12 pieces. Two pieces of chicken will be used for each Lo Mai Gai.
Soak the Chinese mushroom in water for two hours or until they become soft. Cut the mushroom into halves, or quarter them for the larger mushrooms
Finely chop the ginger and extract the juice for marinating the chicken.
Mix all the items in Ingredients A, and marinate for at least one hour or overnight if time is allowable.
Soak one Chinese sausage in hot water for ten minutes. When you see the casing of the sausage puff up, remove the sausage from the water and discard the casing. Cut the sausage at a diagonal into 15 slices. Three slices will be used for each Lo Mai Gai.
Pan-fried the sausage slice over low heat for about two minutes or until slightly brown. Remove the sausage and leave the oil rendered from the sausage in the pan. Set aside.
Cleaned and soak the sticky rice for at least four hours or overnight.
Heat up the vegetable oil over medium heat. Saute the chopped shallots until translucent.
Add the garlic and saute until aromatic.
Add the rice and stir-fry it slowly.
Add the remain ingredients in "To prepare the sticky rice" section.
Add half a cup of water and stir fry slowly until it is nearly dry and become difficult to continue stir-frying.
Add the remaining half cup of water. Turn off the heat. Stir and mix well.
Transfer the rice to a steaming tray. Steam over medium heat for half an hour, covered.
Add the marinated chicken and mushroom into the pan with the sausage oil.
Pan-fried the chicken on both sides until it is slightly brown.
Add half a cup of water and cook for another ten minutes or until the gravy thickens.
Pace two pieces of the mushroom and two piece of chicken and three slices of Chinese sausages at the bottles of the bowls.
Divide the rice into six portions. Place each portion on top of the mushrooms, chicken, and sausages.
Fill the bowl with rice and press it firmly with a spatula. Drizzle the remaining gravy in the pan onto the rice.
Cover each bowl with aluminum foil.
Steam for fifteen minutes over medium heat, covered. Invert the cooked Lo Mai Gai onto a plate. Serve.