Google+ Followers

Tuesday, March 22, 2016

Loh Mai Gai 糯米鸡



This steamed sticky rice is my absolute favourite in Dim Sum place back in Malaysia. It is also a family favorite with mom making it very often at home. 

Since I can't be possibly finding the same dish at the Dim Sum place in the USA, I have to get the recipe from mom and make it at home!

这款糯米鸡是在马来西亚时去点心楼必点的,和港式的荷叶糯米鸡不同,它是装到碗里蒸熟的,味道比港式的还要厚重一些。

因为全家都很喜欢它,所以我妈也经常在家做。妈妈的食谱非常好,我要了来做了两次,让在美国点心楼吃不到这款糯米鸡的遗憾就此结束。


Ingredients : 
2 cups/400 gm glutinous rice (Soaked for 3 hours)
300 gm chicken thigh
12 small/6 large dried mushrooms  (Soaked)
1 link of Chinese/Cantonese sausage (Remove casing and sliced)

For chicken : 
2 -2.5 tbsp Light soy sauce
2 tbsp Chinese cooking wine/shaoxing wine
2 tbsp oyster sauce
2 tsp dark soy sauce
1 tbsp ginger juice
1 tsp sugar
1/2 tsp white pepper powder
1 tbsp sesame oil

For glutinous rice : 
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/2 tsp white pepper powder
1/2 tsp salt
1/4 tsp Chinese five spice
3 tbsp fried shallot  or 4-5 shallot, peel and sliced
2 tsp sesame oil
1 cup water


材料 : 
2 杯/400 克 长糯米 (洗净泡水3个小时)300 克 鸡腿肉 (切块)
12 只金钱菇 或 6 只香菇 (泡发)
1 根 广式腊肠 (去肠衣,切片)

鸡肉腌料 : 
2 - 2.5 tbsp 酱油/生抽
2 tbsp 料酒/绍兴酒
2 tbsp 蚝油
2 tsp 黑酱油/晒油
1 tbsp 姜汁
1 tsp 糖
1/2 tsp 白胡椒粉
1 tbsp 麻油/香油

糯米饭调味 : 
2 tbsp 蚝油
2 tbsp 酱油/生抽
2 tsp 老抽/晒油
2 tsp 糖
1/2 tsp 白胡椒粉
1/2 tsp 食盐
1/4 tsp 五香粉
3 tbsp 红葱酥 或 4-5 只 红葱切片
2 tsp 麻油
1 cup 水


1. Soak glutinous rice for at least 3 hours. Also soak mushrooms and Chinese sausage for around 10 minutes, remove casing and thinly slice the sausage.

2. Chop chicken into 1.5 inches in size. Marinate the chicken, mushrooms and sliced sausage with all ingredients listed under "For Chicken" for at least 1 hour.

3. Heat up 2 tbsp of oil in a cooking wok, stir in sliced shallot and fry it until fragrant and crispy (you can also use ready made fried shallot from the shop). Drained glutinous rice and add it into the wok, stir fry with all seasonings listed under glutinous rice until the rice is a little translucent/crispy.

5. Pour in a cup of water and continue cooking until the rice slightly softened. Let cool.

6. Place 2 pieces of chicken, 2 mushrooms and 2 slices of sausage at the bottom of 6 rice bowls. Add a tsp of the marinade in it, divide the half cooked rice into 6 equal parts, and place the rice on top of the chicken pieces, press the rice down using the back of a spoon. Add 2-3 tbsp of water over the rice.

7. Steam rice for 35 minutes, serve hot with some chili sauce.

1. 把香菇泡发,糯米浸泡好,腊肠去肠衣切片备用。

2. 鸡肉切块,加入香菇,腊肠片和所有腌料一起腌制至少一个小时。

3. 锅里热上2 大勺油,把红葱片下锅炒酥后加入糯米一起炒,如果用的是葱酥就热油后把葱酥加入后就快速加入糯米一起翻炒。加入所有糯米饭里列出的调味料,翻炒至糯米有点透明。

5. 倒入一杯水,继续翻炒至糯米呈半透明状。冷却至不烫手。

6. 在六只饭碗里分别摆入两块鸡肉,两片腊肠和香菇,淋上1小勺的腌肉酱汁。把炒好的米饭分成六份铺到鸡肉上。用个勺子把米饭压实,再在米饭上洒上 2-3大勺的水。

7. 把糯米鸡放到蒸笼里大火上汽之后蒸35分钟。

吃的时候可以加点甜辣酱,更好。



No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...