Make Lo Mai Gai (Steamed Glutinous Rice with Chicken), a classic dim sum dish at home with detailed video and step-by-step pictorial instructions.
Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.
Drain glutinous rice. Place in a deep bowl. Add soy sauce, dark soy sauce, salt, pepper, five spice powder, and ½ cup (120ml) water. Mix well.
In the meantime, fry prepared lap cheong until lightly brown in a medium size pot, about 2 minutes. There is no need to use any oil. Remove fried lap cheong, leaving the oil in the pot. Set aside.
In the same pot, sauté minced garlic until fragrant. Add marinated chicken and mushrooms. Fry for 2 to 3 minutes. Stir in dark soy sauce. Pour in corn starch mixture and allow it to cook for 2 minutes. Sauce should come to a boil and thicken. Turn off the stove.
Prepare 8 ramekins or small rice bowls. Place a few slices of fried lap cheong, mushroom, and chicken neatly at the base of the bowl. Fill to the top with cooked glutinous rice.