Lo Mai Gai (Glutinous Chicken Rice)

The long-time favourite Lo Mai Gai is a must-order dish when my family and I go for Dim Sum. This sweet and savoury delight is traditionally wrapped in lotus leaves, but most Dim Sum restaurants in Malaysia serve them in a foil tart case. With some fluffy glutinous rice covered with a sweet and savoury sauce that's so aromatic, you'll want to keep going back for more.

One of the most important ingredients when making this dish is the Chinese sausage, also known aslap cheong. The colour and texture of this sausage are similar to chorizo. Flavour-wise, it is sweet, savoury, and less smokey, spicy and salty than chorizo or salami. The best substitute forlap cheongwould be, you guessed it right, chorizo. Add a teaspoon of brown sugar for every 100g of chorizo used in the dish.

When using glutinous/sticky rice, soak it for at least 2 hours (preferably overnight) before cooking. Soaking the glutinous rice will make it soft and thoroughly cooked when steamed.