MELBOURNE | Amoi is a lockdown side project started by Evii and Abby last year. Like many foreign workers in hospo, the Malaysian duo found themselves without work and government support when lockdowns first hit. Being unable to return home, they decided to start making one of their favourite dishes that they missed from back home, Lo Mai Gai. Both for those missing a taste of home, and those looking to try something different.
Literally translating from Cantonese into English as “glutinous rice chicken”, lo mai gai is a classic yum cha dish that originated in Guangdong, China. Along with the glutinous rice and chicken, the dish also typically contains Chinese mushroom, Chinese sausage, and spring onions. The mushrooms in Amoi’s version contains mushrooms braised in a special house marinade, and fried Chinese sausage.
Amoi’s lo mai gai is served in a foil pie tin, with a side of chilli sauce. Simply steam or microwave it, and enjoy. They last up to a month in the freezer too, so make a perfect quick lunch. The texture and medley of flavours are wonderful.
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