Tuesday, September 24, 2013

Lor Mai Gai (糯米鸡)

1 chicken thigh - deboned and sliced
1 shitake mushroom - soaked, drained and cut into pieces
2 cups glutinous rice - soaked for 3 hours or more
1 1/2 cup chicken stock or water for cooking rice
shallot oil for greasing bowls

 Seasonings for chicken and mushrooms
1 tbsp soy sauce
1 tbsp huatiao wine
1 tsp dark caramel sauce
1 tsp sugar
1 tsp sesame oil
pinch of pepper
pinch of salt
1 tsp cornstarch

Seasonings for rice
2 tbsp soy sauce
1/4 tsp dark soy sauce
1 tsp dark caramel sauce
1 tbsp oyster sauce
1 tsp shallot oil
1 tsp garlic oil
1 tsp white pepper
salt to taste
  1. Marinate chicken and mushrooms for a few hours or overnight.
  2. Drain rice, add chicken stock and seasonings and cook in rice cooker.
  3. Prepare a steamer and 3 metal bowls.
  4. Lightly grease the bowls with shallot oil.
  5. Arrange the chicken and mushrooms in the centre of a bowl. Repeat for the other 2 bowls.
  6. Scoop the cooked rice and divide them into the respective bowls.  Press the rice evenly to form a flat surface. Cover the bowls with aluminium foil.
  7. Add water to the steamer and bring to a boil.  Place a trivet in the steamer and place the bowls onto the trivet.
  8. Cover and steam on medium for 25 to 30 minutes or till chicken is cooked.

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