Stuffed Kampong Chicken Loh Mai Kai
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.
Servings Prep Time
2 to 4pax 8hours 20 minutes
Cook Time
1 hour 10 minutes
Servings Prep Time
2 to 4pax 8hours 20 minutes
Cook Time
1 hour 10 minutes
Ingredients
  • 1 kampong chickenlarge size
  • 125g calrose ricesoaked for at least 6-8 hours
  • 6pieces dried shiitake mushroomssoaked in water till soft, drained and diced
  • 6pieces dried water chestnutsoaked for 20 minutes in hot water, remove skin
  • ½small can green peas
  • 2tbsp sesame oil
  • 125ml chicken stock
  • 180ml chicken stock
  • 1tbsp dark sauce
  • 1tbsp soy sauce
  • crispy shallotsgarnishing
  • spring onionsgarnishing
Seasoning sauce for Calrose rice ingredients (A)
  • 1tsp dark soy sauce
  • 1tbsp light soy sauce
  • ½tsp sugar
  • ½tsp salt
Sauce ingredients (B)
  • cups chicken stock
  • 1tbsp oyster sauce
  • 1tbsp abalone sauce
  • 1tbsp dark soy sauce
  • ¼tsp saltto taste
  • ½tsp light soy sauce
  • ½tbsp cornflour mixtureadd 1 tbsp water
Instructions
Step 1: Poach the chicken and marinate it
  1. In a stock pot, add water till the pot is ½ filled. Boil the water.
  2. Place the chicken into boiling water and poach it for 20 – 25 minutes. Turn the chicken every 10 minutes.
  3. Remove chicken from pot and drain. Set aside.
  4. Once it has cooled down, rub 1 tbsp dark soy sauce and 1 tbsp light soy sauce inside out. Set aside.
Step 2: Fry the Calrose rice
  1. In a wok, heat the sesame oil. Sauté diced mushrooms and chestnuts till fragrant.
  2. Pour in 125 ml chicken stock, simmer over low heat for 15 minutes.
  3. Add in Calrose rice and ingredient (A), stir-fry for 3 minutes.
  4. Add in 180 ml chicken stock. Stir to combine and turn off the fire.
Step 3: Steam the Calrose rice
  1. Transfer the Calrose rice into a heatproof plate. Steam for 10 minutes, till ¾ cooked.
  2. Stuff the rice into the cavity of the chicken. Return the chicken to the steamer. Steam for 15 minutes till the rice is soft and chicken is cooked through.
Step 4: Prepare the sauce & ready to serve
  1. Pour in ingredient (B) in a pan and bring it to a boil.
  2. Place the chicken in a serving bowl, pour the sauce over the chicken and garnish it with crispy shallots and spring onions.
  3. Serve this dish immediately and it's best accompanied with spicy sambal belachan.