Lor Mai Gai
Hawker • Singapore
About Lor Mai Gai
Steamed glutinous rice with chicken wrapped in lotus leaf
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(for 1 steamed rice cup (approx. 200g))
- 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) - optional
- 1 teaspoon Sesame oil
- 1/4 teaspoon White pepper
- 1 clove Garlic (minced)
- 1 stalk Spring onion (chopped) - optional
- 3/4 cup Water or chicken stock (low sodium preferred)
Instructions
- 1
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.
5 minutes
Soaking ensures even cooking and soft, chewy rice.
- 2
Marinate chicken pieces with light soy sauce, sesame oil, white pepper, and half the minced garlic. Set aside for 10 minutes.
10 minutes
Marinating infuses the chicken with rich, savory flavors.
- 3
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.
5 minutes
Do not overcook chicken as it will steam further later.
- 4
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.
2 minutes
Evenly seasoning the rice enhances the overall taste.
Why This Dish 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.
Lor Mai Gai, when prepared with lean chicken and minimal oil, provides a balanced meal of protein and complex carbohydrates. It is rich in B vitamins from the mushrooms and rice, while chicken offers essential amino acids. Shiitake mushrooms contribute antioxidants, potassium, and dietary fiber. By using low sodium sauces and skinless chicken, this version keeps saturated fats and sodium in check. The dish is naturally gluten-free if tamari is substituted for soy sauce.
Pro Tips
- 💡Tip 1: Soak glutinous rice well ahead for best texture.
- 💡Tip 2: Use boneless, skinless chicken for a healthier result.
- 💡Tip 3: Add a dash of white pepper for extra aroma without extra calories.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming until hot for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 14.0 g |
| Fiber | 1.0 g |
