Empty My Fridge
Dim Sum-level Lo Mai Gai, at home (糯米鸡)
Ingredients
- Rice400 g + 1–2 cups
- Shiitake mushroom · dried8 g
- Dried shrimp8 g
- Scallop · dried8 g
- Salt1 ¾ tsp
- Chicken stock · powder0.38 tsp
- MSG¼ tsp
- Lard · melted60 g
- Chicken
- Sugar¾ tsp
- Cornstarch2 tsp
- White pepper powder¼ tsp
- Soy sauce3 ½ tsp
- Dark soy sauce½ tsp
- Toasted sesame oil¾ tsp
- Bamboo shoot · canned40 g - canned is also ok
- Mushroom½ cup for frying the chicken + ½ cup for frying the filling + ¼ cups
- Dried lotus leaf2
Instructions
- The day before, wash and soak the sticky rice, and soak the shiitake, shrimp and scallops.
- Drain the rice and steam for 30 minutes, checking every 10 minutes. At the 10- and 20-minute marks, drizzle 1 cup of water over the rice bit by bit, flipping as you go. Skip extra water at 20 minutes if the rice already looks white and moist.
- Let the rice cool, then mix in the rice seasoning: 1 tsp salt, 1/8 tsp chicken bouillon powder, 1/8 tsp MSG and 60g melted lard.
- Squeeze and mince the mushrooms, shrimp and scallops, reserving the soaking liquid. Debone the chicken if bone-in, cut into six pieces of about 10g each, marinate and set aside. Dice the bamboo shoots if using.
- Fry the chicken over high heat for about 30 seconds, then add 1/2 cup of reserved soaking liquid and reduce heat to medium. Let it reduce to a thick sauce, about 6 minutes. Remove the chicken.
- Fry the mushrooms, seafood and bamboo shoots over medium heat until fragrant, about 1 minute. Add 1/2 cup reserved soaking liquid along with the leftover sauce from the chicken and reduce for about 6 minutes. Add the prepared frying sauce and cook 1-2 minutes until thick.
- Fold each lotus leaf into quarters and soak in 80°C water for 30 minutes. Squeeze out the excess water and cut along the creases into quarters, giving six wrappers plus two spares.
- Weigh the rice and divide into six portions. Oil a wrapper, place half a portion on it, add one piece of chicken and 1 tbsp of sauce, make a dome with the other half of the rice on top, seal the sides, shape and fold the leaf like a parcel, then roll it up.
- Steam the parcels over medium heat for 20 minutes.
- To freeze, cool to room temperature, lay flat in a plastic bag. To reheat from frozen, steam over medium heat for about 30 minutes without thawing.
Summarized from Chinese Cooking Demystified's video. Watch it for the details.
More recipes with
RiceMushroomChickenShiitake mushroomScallopDried shrimpBamboo shoot
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