Steamed And Deep Fried Chicken And Glutinous Rice Recipes

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STEAMED GLUTINOUS RICE WITH CHICKEN (LOH MAI KAI) 糯米鸡



Steamed Glutinous Rice With Chicken (Loh Mai Kai) 糯米鸡 image

Steamed Glutinous Rice with Chicken or Loh Mai Kai is a must order dish in Dim Sum restaurants. The good news is, its super easy to make them at home too!

Provided by Angie Liew

Categories     Appetizer     Breakfast     Lunch     Snacks

Number Of Ingredients 23

200 grams glutinous rice (soaked 6 hours / overnight)
4 dried mushrooms (soaked)
4 dried scallops (soaked)
200 grams chicken meat (1 chicken thigh, deboned.)
1 tbsp garlic (chopped)
5 shallots (sliced thinly)
1/2 sausage (skin removed, sliced into pieces)
1/4 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp ginger juice
1/2 tsp ground white pepper
1 tbsp chinese cooking wine
1/2 tsp dark soy sauce
1 tbsp cornflour
1/2 tsp salt
1 tsp sugar
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sesame oil
1/4 tsp ground white pepper

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



Steamed And Deep-Fried Chicken Stuffed With Glutinous Rice image

Number Of Ingredients 11

2 cups glutinous rice
6 black, dried mushrooms
1/2 cup lotus seeds
1 chicken (4 pounds)
1/4 cup smoked ham
1 Chinese sausage
1 teaspoon salt
Stock, Chicken or favorite stock to cover
cornstarch
oil for deep-frying
1 lemon

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



Steamed And Deep-Fried Chicken And Glutinous Rice image

Number Of Ingredients 17

2 cups glutinous rice
6 black, dried mushrooms
1/4 cup water chestnut
1/4 cup walnuts
1 , set chicken giblets
1/4 cup smoked ham
2 Chinese sausage
2 stalks scallion
1/2 cup water
1 tablespoon sherry
1/2 teaspoon salt
1 teaspoon sugar
1 chicken (4 to 5 pounds)
1 tablespoon soy sauce
1/2 teaspoon salt
oil for deep-frying
Chinese parsley

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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