Lo Mai Gai - second try

This time I precooked the rice. I used Korean sweet brown rice. Typically the recipe would call for sticky rice or glutenous rice. Brown rice was all I had on hand. It worked out pretty well though. I kept the chicken raw but marinated overnight with ginger, garlic, soy, a little bit sugar and some wine.
Precooking the rice significantly reduced the steaming time down to 30-40min. It turned out perfect. The rice is sufficiently flavored by chicken juice and chicken is perfectly cooked.