Also, glutinous rice is rather filling I ate just this one for lunch and towards the end I was kinda struggling … but it was worth every mouthful. In restaurants the rice would come in half the size because customers would obviously be ordering other goodies off the dim sum trolley. This is actually quite a big portion that I have made. If you had oiled the bowl properly the rice should simply slip out in once piece. Place a serving plate over the bowl and flip it to unmould. Once the cooking time is up, turn off the heat and remove the bowl carefully. So don’t walk away from your pot for too long. Make sure you have enough water in there for the entire cooking process otherwise the pot could run dry and, like me, have your kitchen fill with smoke. There is no need to wrap the bowl with foil or baking paper. Steam on medium-high for about 20 – 30 mins. On its own this rice tastes as bland as normal steamed rice does, just so you know. It may be because this rice is used to make many sweet desserts in south Asian countries, but don’t be fooled … you still have to add sugar for that to happen. My test run portion last night was far too mushy and not very pleasant on the tongue.Īs a side note, for the life of me I have no idea why the packet calls this Thai sweet rice, because let me tell you this rice is far from sweet. Glutinous rice does not need a lot of water to cook … so long as there is enough heat and water in the steamer it will cook thoroughly. Pour in some water, just about the rice line. Then gently spoon in the glutinous rice over the ingredients and smooth it out. Pour some of the leftover sauce from the chicken marinade over the ingredients … about a tablespoon each. Important! Always remember to OIL the bowl before adding the ingredients! Then place all these ingredients at the bottom of a steel bowl … arrange them in a pleasing manner, keeping in mind how you want the ingredients to look once you flip the rice over to unmould. The rest of the cooking will take place with the rice in the steamer.Ĭut the chicken into quarters, slice the mushroom in half, slice up the sausage on the bias. Your objective is only to sear the outside and not cook the chicken 100%. Then pan fry the chicken for a minute per side. Marinate with the sauce ingredients and set aside for about ten minutes. You don’t need a lot because this is after all a small brunch portion, so you will only use perhaps a quarter or half a chicken thigh per bowl. The next day you will need to prep the chicken thighs. The best would be to soak it overnight so you can forget about it until it is time to get cooking. The rice needs to be soaked prior to use … about six hours. – 2 large dried mushrooms or 4 small ones – 1 sweet Chinese pork sausage (lap cheong) Anyway, lets get on with the recipe shall we? My friend Sylvia is eagerly waiting for this post to go live, then she can make this for herself too. I added too much water to the rice the first time round and almost burned down my kitchen because the water boiled dry in my makeshift steamer. Just to be extra sure of myself, I did a test run last night in order to familiarize myself with the “inner workings” of cooking with glutinous rice. Doesn’t look like there will me much chance of screwing this up. Her recipe looked easy enough to be honest I didn’t expect making lo mai gai to be that straightforward. I have never cooked with glutinous rice before, hence I suspect this will be an interesting day in the kitchen. I don’t pretend to know how to make this recipe on my own, so I am going to teach myself with the her help. Today’s recipe comes from Things We Like blog. Both share a similar method of preparation but the dark one just has more sauce, and the juices from the Shiitake mushrooms also help colour the rice to a luscious deep brown. Lo mai gai comes in two distinct versions: the white and the dark. Cooking lo mai gai without the lotus leaf is fine … just make sure the rest of your seasonings are spot on. Even if you can find them they’d probably cost a lot (but sometimes you just have to bite the bullet and do it coz you know it will be worth your while in the end). But I understand that certain things like lotus leaves, while abundantly available in Asian countries, may not be so common overseas. The purpose of the leaf is to impart a distinct fragrance to the dish, much like how pandan leaves give nasi lemak its signature aroma. Some places stick with authenticity and wrap their rice parcels in lotus leaves. The combination of these additions can vary from restaurant to restaurant, but the basics remain the same. 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 mushrooms. Oh man, the more I delve into the recipes of my homeland, the more I miss the food, from wanton noodles to kaya toasts, sizzling hot plate tofu to all my dim sum favourites.
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