IP Lor Mai Gai

Tried Amy+Jacky's recipe and adapted to my tastes, to see how it'll work as it doesn't require soaking.

Ingredients

2 cups Thai glutinous rice (washed) - soaked for 2 to 3 hours

8 dried shitake mushrooms, rehydrated in 250ml (1C) water and sliced

2 tbsp dried shrimp, rehydrated in 125ml (½ C) water and chopped

2 chinese lap cheong, sliced

188ml (¾ C) chicken stock

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp sugar

1 tsp sesame seed oil

1 tbsp cooking wine

3 shallots, chopped

1 stalk spring onion

1 thumb sized ginger, sliced

3 cloves garlic, minced

Optional: 4 chicken bone-in thighs or 12 chicken wings and drumlets. Remove as much excess fat as possible (otherwise it becomes too oily)

Method 1

1. In the IP using the Saute function, fry the lap cheong followed by shrimp, shallot, ginger, spring onion (white parts) in that order. Pour on the glutinous rice and stir in. Remove from the IP. If using chicken, add it now to brown then remove.

2. Deglaze with the 2 tbsp of cooking wine and scrub the bottom of the pot. Pour into the rest of the ingredients.

3. Add 1 cup of water (for steaming) into the IP with the trivet. 

4. Arrange the ingredients into the pot-in-pot in the following order: mushrooms at the bottom, lap cheong, followed by rice. Top off with chicken if using. 

5. Pour in the liquids (soaking water and stock) into the pot-in-pot together with leftover marinade sauces. Ensure that rice is submerged.

6. Place the pot-in-pot into the IP. Seal and cook using Steam function. Natural release 6-7 minutes.

• No chicken: 1⅓ C for 2 C rice; PIP 25 mins (metal) or 30 mins (glass)
• Wings: 1¼C for 2 C rice; PIP 30 mins (mental) or 35 mins (glass)
• Bone-in thigh: 1C for 2C rice; PIP 40mins (metal) or 45 mins (glass)

Method 2

Follow up to step 3. 

4. Try as best as possible to arrange the chicken pieces in 1 layer. Pour in the marinade but reserve 2 tsbp for the rice. Pour in ¾ cup of water and add a trivet on top of the chicken.

5. Pour glutinous rice into a metal container. Pour in 1⅓  cup of liquid comprising the soaking water from the mushroom and dried shrimp and top up with additional water if required. Pour in the remaining 2 tbsp of marinade and mix well until uniform. Pat down the rice so that it's a flat surface.

6. Place the mushrooms on top of the rice.

7. Seal and cook using Rice function (12 mins). Natural release 6-7 minutes.

Rice comes out perfect because I separated it from the chicken and lap cheong, so it doesn't become overly wet from the excess water and oil released by the chicken and lap cheong. The sauce from the chicken is separate and can be used to drizzle on the rice.