Wonderfully tender chicken with fragrant Calrose rice! Transform a whole chicken into a showstopping dish with Calrose rice, shiitake mushrooms, chestnut, herbs and simple condiments. This Stuffed Kampong Chicken Loh Mai Kai recipe is shared by home cook Jessie Koey, who loves to share delicious home cook recipes on her website Jessie Koey's Kitchen.
Loh Mai Kai (Steamed Rice with Chicken) is a Chinese cuisine that is made of a combination of rice, chicken and dry shiitake mushrooms.
In this recipe, we used Paddy King Calrose Rice for the stuffing as the cooked grains are moist and have a stickier consistency as compared to long grain rice. The rice gets really tasty in this cooking process as it soaks the essence of the chicken and flavours from the shiitake mushroom and other condiments.
The recipe portion is slightly more than needed for the stuffing, reduce the quantity to desired or serve it on the side for the rice lovers in your family who want extra servings.
Do rub a good coating of seasoning over the chicken as it enhances the flavour and gives it a nice brown colour to the skin.
This is probably the best Stuffed Kampong Chicken Loh Mai Kai we've ever had. All you need is a whole chicken, Calrose rice, shiitake mushrooms, condiments and you'll have an irresistible chicken dish to serve for dinner!
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