Chun chu gai (珍珠雞)| Lo mai gai

Chun chu gai is a smaller version of Lo mai gai. It's often seen at dim sum restaurants.

soak 4 cups of sticky rice for 4-5 hrs.
Then cook rice in rice cooker with water just above rice.
After rice is done:
1 teaspoon chicken knorr.
1/3 teaspoon salt.
1 tablespoon lard.
(mix and let sit in rice cooker 15-20 min)

Lotus leaves rinse and soaked with warm water until soft.

Lap cheung is steamed before use.

Salted duck egg was already cooked when bought. steam and cook first if you buy the uncooked ones.

Shitake mushrooms was boiled with oyster sauce, chicken knorr, sugar, cooking wine, soy sauce.

diced chicken or pork:
1/3 teaspoon five spice powder.
2 teaspoon corn starch.
1 teaspoon cooking wine.
1 teaspoon chicken knorr.
3 tablespoon water.
1 teaspoon oil.

chicken:
2 teaspoon oyster sauce.
1 teaspoon soy sauce.
1/4 teaspoon sugar.
some white pepper.
1/4 teaspoon ginger powder.
1 tablespoon cooking wine.
3/4 teaspoon chicken knorr.
2 teaspoon corn starch.
1/3 teaspoon five spice powder.
1 teaspoon minced garlic.
1 teaspoon oil.

Since everything is cooked, Steam for 5 minutes! Make extra and freeze!