It has been years since we made this. By looking at the picture, I am very tempted to make this again, one of these days.  If I have more time to cook and bake, I think I could even publish my own recipe book and make them available at the Amazon books.

Recipe for this glutinous chicken rice as below:

Rice -1kg pulut, 4T oil, 1T dark soy, 1T salt

Marinated Chicken -2 pcs chicken thights (deboned and slice thinly), 1T dark soy sauce, Ginger sauce (1 thumbsize), 1T cooking wine, 1t butterfly powder, 1/2t salt, 1 sugar

Others -2 lap cheong, 10 soaked black mushroom, 1t sugar, 1/2 salt (slice and marinate)

Method
1. Clean and soak pulut with water just enough to cover (10mins). Add to taste and steam for about 15mins.
2. Arrange marinated chicken and other ingredients onto bottom of bowl. Add in pulut.
3. Steam for 30mins.

Lor Mai Kai

Preparation and the making

For alternative, instead of steaming the rice as mentioned in my previous recipe , this is another way to prepare the glutinous rice for a better aroma:
1. Sautee some minced garlic and dried shrimps with oil
2. Add soaked grains into pot and continue stirring.
3. Add water (as long it is more than the mixture), salt, sugar and dark soy sauce to taste.
4. Continue stir fry till it becomes lumps (water dried) before adding into those steaming little Lor Mai kai bowls.

OH, once is cooked, I must remember to close my Window Blinds so that the cats will not hop into my kitchen to steal my juicy food!