hehe...
i found a lor mai kai recipe 
Recipe
Serves 6
- 300g glutinous rice, soaked in lightly salter water. About 30
minutes will do or the rice will be too soft and too sticky. Wash
it then drain
- 250g of chicken thigh fillets minus the skin to reduce fat
intake, Cut into bite sized strips. Season the chicken with 1 tbsp
of dark soy sauce, 1 tsp of five spice powder and 1 tsp of
sugar
- 2 or 3 cloves of garlic peeled and minced
- 1 medium sized onion, peeled and minced
- 750 ml of stock. I personally go for the low-fat and low-sodium
canned type
- 50g of dried prawns, saoked- 2 tbsp of oil
- 8 to 10 dried Chinese mushrooms soaked and stems removed. Cut
into equal halves
- 3 to 4 tbsps of dark soy sauce (not enough add later)
- 1tbsp light soy sauce
- 2 tsps of sugar
- 2 tsps of sesame oil
- salt and pepper to taste
Methods
- Place rice into preferably a round container with a flat base for
even steaming. Then use high heat to steam it
- Meanwhile, with 2 tbsp of oil, stir fry the chicken pieces with
the mushrooms, garlic and onion till fragrant
- Add in the stock and boil for a few minutes. Tip : try not to use
up all the stock. Bring to boil for a few minutes and do prevent
the stock from drying up by covering your cook-ware well
- Add in the dried prawns (this is also the time to throw in sliced
chinese sausage if you like but I omit this because sausages are
basically not good for health)
- Throw in the remaining ingredients to cook for a while. Also
remember not to let the stock dry up so do close your cookware well
& most importantly, the chicken should be cooked but not over
cooked
- Pour chicken mixture over the rice and mix them well. Add more
stock if the mixture is too dry after mixing. - Finally steam rice
until it is thoroughly cooked. Remember the earlier tip ?
- To garnish, sprinkle chopped fresh chives or fried shallots but
this is optional
