Glutinous Rice with Chicken and Mushroom

Steamed Glutinous Rice with Chicken and Mushroom 
(in cantonese called "Lo Mai Gai")

Easy recipe (6-8-serving), things you need : -

1. Glutinous Rice (1/2kg) - soak for over night.
2. Mushrooms (6 ) - soak for over night. Cut in slices.
3. Chicken (300g) - chop in small pieces and marinate for over nigh (marinate with 1 table spoon each of oyster sauce, ginger juice, 1/2 table spoon each of dark soy sauce, sesame oil, sugar and corn flour).
4. Chinese sausage - cut in slices.

Steps

1. Drain the glutinous rice and steam it for 30 minutes
2. Mix 1 table spoon each sesame oil, light soy sauce, sugar, oyster sauce (2 tbs), dark soy sauce (for coloring purpose) and a little bit pepper together. Pour this mixture of source in the rice and combine well.
3. In the aluminium foil cup, place few pieces of mushrooms slice, chinese sausage slice and marinated chicken chunk then scoop the steamed glutinous rice in the cup, gently press and spread the rice until is full.
4. Place the foil cup on the steam rack and steam for 40 minutes on high heat.
5. Overturn the foil cup on a plate, the glutinous rice will separate from the foil cup and now the steam glutinous rice is ready to serve.

You can keep the steamed glutinous rice in the fridge for many months, just seal the foil cups with foil paper, place all the cups in container with lid and store it in fridge.