How to Make Lor Mai Gai (Traditional & Healthy Version)
Lor Mai Gai, or steamed glutinous rice with chicken, is a beloved snack found in almost every Singaporean kopitiam and hawker centre. Steeped in local tradition, this savoury parcel features tender chicken, mushrooms, and sometimes Chinese sausage, nestled atop fragrant sticky rice. The dish is a testament to Singapore’s multicultural food scene, blending Chinese culinary roots with unique local twists. Lor Mai Gai is prized for its comforting taste and satisfying texture, making it a go-to option for breakfast or a mid-afternoon snack. What makes Singaporean Lor Mai Gai special is the fusion of local ingredients and a lighter preparation style, reflecting the health-conscious dining habits of many in the Lion City. Served in individual portions, this snack is not just tasty but also convenient, fitting seamlessly into the fast-paced yet food-loving Singaporean lifestyle.
Ingredients
- 1 cup Glutinous rice (Pulut)
- 120g Boneless skinless chicken thigh (cut into bite-sized pieces)
- 2 medium Fresh shiitake mushrooms (sliced)
- 1 tablespoon Light soy sauce (for seasoning)
- 1 teaspoon Oyster sauce (optional for umami)
- 1 teaspoon Sesame oil
- 1/4 teaspoon White pepper
- 1 clove Garlic (minced)
- 1 stalk Spring onion (chopped)
- 3/4 cup Water or chicken stock (low sodium preferred)
Step-by-step instructions
Step 1 · Rinse glutinous rice thoroughly until the water runs clear
Rinse glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 2 hours (or overnight for best texture), then drain well.
Step 2 · Marinate chicken pieces with light soy sauce
Marinate chicken pieces with light soy sauce, sesame oil, white pepper, and half the minced garlic. Set aside for 10 minutes.
Step 3 · In a non-stick pan
In a non-stick pan, sauté the remaining garlic and mushrooms with a splash of sesame oil until fragrant. Add marinated chicken and stir-fry until just cooked. Remove from heat.
Step 4 · Mix drained glutinous rice with a little soy sauce and oyster sauce...
Mix drained glutinous rice with a little soy sauce and oyster sauce (if using). Add half the water or stock to coat the grains lightly.
Step 5 · In two heatproof bowls or lotus leaves
In two heatproof bowls or lotus leaves, layer cooked chicken and mushrooms at the bottom. Top with seasoned glutinous rice, pressing gently to pack.
Step 6 · Pour the remaining water or stock over the rice
Pour the remaining water or stock over the rice. Steam over high heat for 15-20 minutes until rice is translucent and tender.
Step 7 · Garnish with chopped spring onion before serving hot
Garnish with chopped spring onion before serving hot.
Why this recipe is healthy
This healthy Lor Mai Gai recipe is steamed, not deep-fried, significantly reducing calorie and fat content. Using fresh, whole ingredients and limiting processed additives makes it suitable for those watching their macronutrient intake. The balance of protein and carbohydrates provides sustained energy, making it a smart choice for breakfast or lunch. It’s portion-controlled, supporting mindful eating for calorie-conscious individuals.
A note on tradition
Lor Mai Gai is deeply ingrained in Singapore’s hawker and kopitiam culture, commonly enjoyed as a breakfast treat or light snack. It showcases Chinese culinary heritage adapted for local tastes, often appearing alongside other dim sum favorites. Its popularity across generations speaks to its comfort-food status in the city, especially during morning rush hours or as a midday pick-me-up.