Lo Mai Kai (糯米鸡)

Recipe from niece's friend's mum in Chinese, below is my version of translation.

Ingredients:

500 g glutinous rice - I used 400 g
3 dried mushrooms (soaked to soft, then slice) - I used 5
1 Chinese sausage (lap cheong) - I used 2
200-250 g chicken thigh meat, sliced - I used 250 g of chicken breast

Glutinous rice seasoning:
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp pepper
1/2 bulb of garlic, crushed

Chicken meat marinate:
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp ginger juice - I used grated ginger
1 tsp sesame oil
1 tsp corn flour
some pepper
1 tsp sugar

Sauce:
Oil, enough to cook
2 clove of garlic, sliced
2 shallots, sliced
200 ml water
2 tbsp oyster sauce
1 tsp sesame oil
Pepper to taste
2 tbsp sugar
1 tbsp shaoxing wine - I added this

Method:

1. Soak glutinous rice overnight.
2. Marinate chicken overnight.
3. For the sauce:
   Saute garlic and shallot till fragrant (in cooking terms), then add in all the ingredients and let boil till thicken. Set aside.
4. Glutinous rice seasoning:
   Saute garlic till fragrant, put in glutinous rice and glutinous rice sauce. Stir till fragrant. 
5. Arrange chicken, lap cheong and mushroom into a bowl. Then scoop in glutinous rice
6. Spoon in 2-3 tbsp of sauce into the bowl which contained chicken, lap cheong, mushroom and rice. 
7. Steam in high fire for approximately 1 hour. 

Side note: Looking forward to unlimited dim sum on Friday!