STEAMED GLUTINOUS RICE WITH CHICKEN (LOH MAI KAI) 糯米鸡
Steps:
- Have ready all ingredients needed to make steamed glutinous rice with chicken.
- Soaked mushrooms in water till soft, about 2 hours.
- Then set aside rehydrated mushrooms and retain mushroom water.
- Also, soaked scallops for about 1 hour.
- Set aside rehydrated dried scallop and retain scallop water.
- Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
- Then slice the sausage diagonally into semi-thin pieces.
- Next, peel and mince some garlic
- Lastly, slice thinly some peeled shallots.
- To prepare the glutinous rice, wash the rice and drained.
- Add enough water and set aside to soak for at least 6 hours or overnight.
- Prepare seasonings to season the soaked glutinous rice.
- Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.
- To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
- Skin ginger and pound to extract ginger juice.
- Have ready all seasonings to marinade the cut chicken meat.
- Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.
- First, heat up oil in wok and saute slice shallot.
- Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
- Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
- When aromatic, add in mushroom water and continue to saute till dry.
- Set aside the fried mushrooms and chinese sausage toppings for later use.
- In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
- Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.
- Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
- First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
- Next, press down gently the glutinous rice with the back of a spoon.
- Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
- Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
- Place the filled stainless steel bowls into a steamer with boiling water.
- Cover with lid and steam over medium heat for 40 minutes or until done.
- Remove from steamer when cooked.
- To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
- Then turn over the steamed glutinous rice onto the small plate and serve immediately.
STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE
Number Of Ingredients 11
Steps:
- 1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). 3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 4. Stuff chicken with mixture and sew up securely or skewer. Place bird in a deep heatproof bowl. Heat enough stock to cover chicken and pour over. 5. Steam 2 hours (see HOW-TO, _Steaming). 6. Drain chicken, reserving liquid for stock. Transfer bird to a platter and, with a spatula, gently flatten it, taking care that chicken does not burst. Let cool then dust lightly with cornstarch. 7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 8. Heat oil. Gently lower in bird, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning, until golden. Drain on paper toweling, then transfer to a cutting board. 9. With a sharp knife, cut through chicken and stuffing in z-inch slices, then in 2-inch squares. Arrange on a platter garnish with lemon wedges and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STEAMED AND DEEP-FRIED CHICKEN AND GLUTINOUS RICE
Number Of Ingredients 17
Steps:
- 1. Separately soak glutinous rice and dried mushrooms. Blanch chestnuts and walnuts. 2. Mince chicken giblets, ham, Chinese sausages, scallions, soaked mushrooms and blanched nuts. Place in a large, heatproof bowl. Add soaked rice, water, sherry, salt and sugar, blending well. 3. Steam 50 minutes (see HOW-TO, _Steaming). 4. Meanwhile cut chicken through the breastbone and spread it out flat. Rub soy sauce and remaining salt into its skin. Place chicken on top of steamed ingredients. Steam 45 minutes more. 5. Remove chicken, but cover the pot again to keep rice mixture hot. Let bird cool slightly then bone. Meanwhile heat oil until nearly smoking. 6. Add chicken and deep-fry until crisp and golden. Drain on paper toweling. Cut in bite-size pieces and arrange over rice mixture. Garnish with Chinese parsley and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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STEAMED GLUTINOUS RICE WITH CHICKEN (LO MAI GAI)
From recipepocket.com
Cuisine ChineseTotal Time 3 hrsCategory Mains, SnacksCalories 481 per serving
- SOAK RICE- Wash and drain the glutinous rice 5-6 times. Place the drained rice into a container and cover with water. Soak for 2 hours.While the rice is soaking prepare the other ingredients.
- MARINATE THE CHICKEN- Cut the chicken into tiny 1½ cm cubes and place into a small bowl with: 1 tablespoon rice wine, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon light soy sauce, 1/2 teaspoon ginger powder, 1 teaspoon fresh ground white pepper, 1 tablespoon cornflour, and mix until the chicken is well coated. - Cover and marinate in the fridge for 20 – 30 minutes.
- SOAK THE DRIED SHRIMP AND MUSHROOMS- Place the dried shrimp in a large mug, cover with boiling water and allow to soak for 5 minutes. Remove the prawns from the water by straining the liquid into a small measuring jug. Reserve the liquid for later use.- Place the drained prawns on absorbent paper, pat dry, then leave to air dry on a piece of dry absorbent paper. Set aside for later.While the prawns are soaking you can soak the mushrooms.- Place the mushrooms in a large mug, fill with boiling water. The mushrooms will float to the top, place a small saucer on top of the mug to keep the mushrooms submerged in the hot water. Allow to soak for 5 minutes. Strain the liquid from the mushrooms into a small jug. Squeeze the mushrooms dry whilst still in the strainer by pressing down on them with the back of a spoon. Reserve the liquid for later use.- Remove and discard the stems from the mushrooms. Roughly chop the mushrooms into small pieces. Set aside for later.- Combine the reserved mushroo
- MAKE THE GARLIC OILHeat 4 tablespoons of peanut oil in a small frying pan or wok add the 4 chopped garlic cloves and fry until crisp and brown. Turn off the heat and allow to cool and strain. Set aside for later.
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