![]() ![]() Fold up two opposite sides of the lotus leaves, then the other two sides to wrap up the chicken. Among those favourites is the lo mai gai, a steamed sticky rice parcel mixed with dark soy sauce, fragrant Chinese sausage, chicken, dried shrimp and shiitake. Place the chicken on the baking paper and drizzle the sauce over. Use one half of the lotus leaf and put it on the bottom. Put in the cooked rice and toss until combined. Main Ingredients 3 dried shiitake mushrooms 360g glutinous rice 100g chicken meat (cut into bite-sized pieces) 1 Chinese sausage (casing removed and sliced). In another bowl, mix together the rice marinade. Add in the faux chicken strips and mushrooms, toss and marinade for at least one hour. Blanch the dried lotus leaves for 10 seconds, and spread the baking paper over them.ĩ. In a bowl, mix the chicken marinade together. Transfer to a plate, and set aside the sauce from the wok.Ĩ. Heat the remaining 1 tbsp oil in a wok and fry the chicken over medium-high heat for 40-60 seconds until golden brown. Spread 1/2 tsp each of the soya sauces evenly over the top of the chicken.Ħ. Stuff the glutinous rice mixture intothe spring chicken and secure the underside with toothpicks.ĥ. Heat 2 tbsp oil in a wok over high heat and fry the glutinous rice with the Chinese sausage, mushrooms, dried shrimp, oyster sauce, chicken stock, sugar, 1 tsp light soya sauce and 1/2 tsp dark soya sauce for 3-5 min, until fragrant.Ĥ. Blanch the spring chicken in boiling water for 10 seconds, then set aside.ģ. ![]() Our friends at Wine Selectors suggest pairing this dish with a Trebbiano.2. Remove and invert the cooked Loh Mai Kai onto a small plate and serve hot. Steam the glutinous rice bowls till cooked through. Garnish with fresh coriander, spring onion, shredded kaffir lime leaves and Birdseye chillies. Place sauted mushrooms, chinese sausage, marinated chicken and scallop into the bottom of the bowl and top with the fried glutinous rice. Season the coconut cream with a little pinch of salt, mix together and drizzle over the rice. Remove from the steamer and serve open in the banana leaf. Add in one mushroom, 2 chicken strips and a strip of beet.
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