Sticky Rice Chicken 糯米雞
A stardard fare in the dimsum restaurants, Sticky Rice Chicken has evolved from the whole chicken stuffed with sticky rice to the now familiar versions of steamed in rice bowl or wrapped in lotus leaf.
Adapted from the recipe '糯米雞' in '飲食資訊庫．專業系列 7﹕中國點心製作圖解 Chinese Dim Sum in Pictures' by 江獻珠, published by 萬里機構．飲食天地出版社 1994 (2003 12th ed.), ISBN 962-14-0794-X.
Makes 6 servings.
[Ingredients]
Sticky Rice:
450g (about 2 heaped cups) long-grain glutinous rice
½ teaspoon salt, or to taste
1 teaspoon light soy sauce
1 teaspoon sugar
pinch ground white pepper
½ teaspoon Chinese five-spice powder
½ teaspoon sesame oil
1 teaspoon Chinese-style chicken powder (I used Knorr brand 家樂牌雞粉)
250ml (1 cup) hot water
Chicken:
300g skinless chicken fillet (from thighs or drumsticks, see Tip)
3 teaspoons oyster sauce
1 teaspoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon Chinese (Shaoxing) cooking wine 紹興酒
½ teaspoon sesame oil
pinch ground white pepper
1 teaspoon cornflour
1 teaspoon salt, or to taste
2 teaspoons cornflour dissolved in 1/3 cup (80ml) water from soaking mushrooms or dried shrimps
Other Fillings:
6 dried Chinese mushrooms 冬菇
20g dried shrimps 蝦米
50g cooked shrimps or prawns
1 Chinese sausage
2 cloves garlic, minced
5 shallots, sliced
http://cafeoftheeast.blogspot.com/
[Preparation]
Sticky Rice:
1. Wash glutinous rice then soak in enough water overnight. Drain.
2. Lightly oil a 20cm cake tin (not spring-form, or use a shallow but wide bowl). Place drained soaked rice and all other ingredients in the tin. Stir to mix well.
3. Steam over high heat for about 15 minutes. Fluff up the rice with a fork. Place the Chinese sausage on top of the rice and steam for another 15 minutes, or until all rice grains are cooked. Remove sausage and sliced thinly then divide into 6 equal portions. Divide cooked rice into 6 equal portions.
Other Fillings:
1. Rinse and soak dried mushrooms until soft, ½ to 1 hour. Drain and reserve some of the soaking liquid. Leave soaked mushrooms whole or slice into smaller pieces. Set aside.
2. Rinse and soak dried shrimps for ½ to 1 hour. Drain and reserve some of the soaking liquid. Divide into 6 equal portions.
3. Divide the cooked shrimps into 6 equal portions.
Chicken:
1. Cut chicken fillet into large bite-size pieces. Marinate with oyster sauce, light soy sauce, dark soy sauce, sugar, cooking wine, sesame oil, pepper and cornflour for about 1 hour. Mix together 2 teaspoons cornflour with 1/3 cup of the reserved soaking liquid, set aside.
2. Heat a wok until hot. Pour in about 2 tablespoons canola oil. Sauté sliced shallots until fragrant. Add minced garlic and stir-fry for a minute. Add marinated chicken meat and cook briefly until its colour changes, then add mushroom. Stir-fry briefly and add salt to taste, and adjust other seasonings if necessary. Continue stir-frying until the meat is cooked. Stir in the cornflour/liquid mixture and cook until juices thicken. Remove to a bowl and divide into 6 equal portions.
To serve Hawker-Style:
1. Grease 6 Chinese rice bowls (about 250ml capacity each) lightly with oil.
2. Place into each bowl one portion of the chicken, mushroom, sausage, dried shrimps and cooked shrimps. Cover with one portion of the cooked rice. Press down firmly to compact the rice.
3. Place the filled bowls into a steamer and steam over high heat for about 30 minutes.
4. Turn each bowl out onto a plate. Serve hot with chilli sauce of your choice.
[Variation]
Sticky Rice Chicken in Lotus Leaf 荷葉糯米雞
1. You need 3 dried lotus leaves for the Dimsum-Style of Sticky Rice Chicken. Fill a wok with water and bring to a boil. One at a time place each leaf into the boiling water and let it soften until pliable, about 1 minute or so. Rinse and open up the leaf, cut each leaf in half into half-moon. Trim off the hard stalk bit in the centre of the leaf.
2. Prepare the rice and filling as above. Divide rice into 12 portions instead.
3. For each parcel, place a piece of leaf, green side up, stalk end nearest to you, on the bench. Put one portion of rice in the middle, pile on top of the rice with one portion of the chicken, mushroom, sausage, dried shrimps and cooked shrimps. Cover with another portion of rice. Fold the end nearest to you up, and the end furthest down towards you to enclose the rice and filling. Fold the two sides over to make into a square parcel.
4. Steam over high heat for about 20 minutes. Unwrap the leaf on a plate and serve hot.
[Tip]
You need about 2-3 chicken thighs or 3-4 drumsticks (depending on size) to get about 300g chicken fillet. You may reduce the amount of chicken meat if you want to include some char siew (Cantonese red BBQ pork) slices in the filling.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Adapted from the recipe '糯米雞' in '飲食資訊庫．專業系列 7﹕中國點心製作圖解 Chinese Dim Sum in Pictures' by 江獻珠, published by 萬里機構．飲食天地出版社 1994 (2003 12th ed.), ISBN 962-14-0794-X.
Makes 6 servings.
[Ingredients]
Sticky Rice:
450g (about 2 heaped cups) long-grain glutinous rice
½ teaspoon salt, or to taste
1 teaspoon light soy sauce
1 teaspoon sugar
pinch ground white pepper
½ teaspoon Chinese five-spice powder
½ teaspoon sesame oil
1 teaspoon Chinese-style chicken powder (I used Knorr brand 家樂牌雞粉)
250ml (1 cup) hot water
Chicken:
300g skinless chicken fillet (from thighs or drumsticks, see Tip)
3 teaspoons oyster sauce
1 teaspoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon Chinese (Shaoxing) cooking wine 紹興酒
½ teaspoon sesame oil
pinch ground white pepper
1 teaspoon cornflour
1 teaspoon salt, or to taste
2 teaspoons cornflour dissolved in 1/3 cup (80ml) water from soaking mushrooms or dried shrimps
Other Fillings:
6 dried Chinese mushrooms 冬菇
20g dried shrimps 蝦米
50g cooked shrimps or prawns
1 Chinese sausage
2 cloves garlic, minced
5 shallots, sliced
http://cafeoftheeast.blogspot.com/
[Preparation]
Sticky Rice:
1. Wash glutinous rice then soak in enough water overnight. Drain.
2. Lightly oil a 20cm cake tin (not spring-form, or use a shallow but wide bowl). Place drained soaked rice and all other ingredients in the tin. Stir to mix well.
3. Steam over high heat for about 15 minutes. Fluff up the rice with a fork. Place the Chinese sausage on top of the rice and steam for another 15 minutes, or until all rice grains are cooked. Remove sausage and sliced thinly then divide into 6 equal portions. Divide cooked rice into 6 equal portions.
Other Fillings:
1. Rinse and soak dried mushrooms until soft, ½ to 1 hour. Drain and reserve some of the soaking liquid. Leave soaked mushrooms whole or slice into smaller pieces. Set aside.
2. Rinse and soak dried shrimps for ½ to 1 hour. Drain and reserve some of the soaking liquid. Divide into 6 equal portions.
3. Divide the cooked shrimps into 6 equal portions.
Chicken:
1. Cut chicken fillet into large bite-size pieces. Marinate with oyster sauce, light soy sauce, dark soy sauce, sugar, cooking wine, sesame oil, pepper and cornflour for about 1 hour. Mix together 2 teaspoons cornflour with 1/3 cup of the reserved soaking liquid, set aside.
2. Heat a wok until hot. Pour in about 2 tablespoons canola oil. Sauté sliced shallots until fragrant. Add minced garlic and stir-fry for a minute. Add marinated chicken meat and cook briefly until its colour changes, then add mushroom. Stir-fry briefly and add salt to taste, and adjust other seasonings if necessary. Continue stir-frying until the meat is cooked. Stir in the cornflour/liquid mixture and cook until juices thicken. Remove to a bowl and divide into 6 equal portions.
To serve Hawker-Style:
1. Grease 6 Chinese rice bowls (about 250ml capacity each) lightly with oil.
2. Place into each bowl one portion of the chicken, mushroom, sausage, dried shrimps and cooked shrimps. Cover with one portion of the cooked rice. Press down firmly to compact the rice.
3. Place the filled bowls into a steamer and steam over high heat for about 30 minutes.
4. Turn each bowl out onto a plate. Serve hot with chilli sauce of your choice.
[Variation]
Sticky Rice Chicken in Lotus Leaf 荷葉糯米雞
1. You need 3 dried lotus leaves for the Dimsum-Style of Sticky Rice Chicken. Fill a wok with water and bring to a boil. One at a time place each leaf into the boiling water and let it soften until pliable, about 1 minute or so. Rinse and open up the leaf, cut each leaf in half into half-moon. Trim off the hard stalk bit in the centre of the leaf.
2. Prepare the rice and filling as above. Divide rice into 12 portions instead.
3. For each parcel, place a piece of leaf, green side up, stalk end nearest to you, on the bench. Put one portion of rice in the middle, pile on top of the rice with one portion of the chicken, mushroom, sausage, dried shrimps and cooked shrimps. Cover with another portion of rice. Fold the end nearest to you up, and the end furthest down towards you to enclose the rice and filling. Fold the two sides over to make into a square parcel.
4. Steam over high heat for about 20 minutes. Unwrap the leaf on a plate and serve hot.
[Tip]
You need about 2-3 chicken thighs or 3-4 drumsticks (depending on size) to get about 300g chicken fillet. You may reduce the amount of chicken meat if you want to include some char siew (Cantonese red BBQ pork) slices in the filling.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Labels: Dim Sums
posted by SeaDragon @ 21.5.06
5 Comments:
Hi, thanks for this recipe. Lor-Mai-Kai is one of my favourites :)
SD, Thanks for the recipe too. I will try to make my halal version. I really miss eating those beautiful chinese food. Really miss them so much.
delish....kinda lazy to do them myself...I usually haunts the good DIM SUM place for this
MyMuzingz,
You're welcome :)
flower,
Hope you like it :)
fooDcrazEE,
Haha, yes it is rather time consuming to make. However making it yourself you can be selective with the filling to your taste :)
I just made these and they were excellent! I found the rice to be firmer than that of a restaurant version, but still delish!
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