Wednesday, November 18, 2009
Lo Mai Kai 糯米雞 Glutinous Rice Wrapped In Lotus Leaf
One of the tummies took me out for yumcha at our favourite Chinese restaurant at the Spring street end of Little Bourke street yesterday. The restaurant was buzzing despite being a Monday afternoon, but the service was still wonderful and we were even given some delicious deserts at the end(that was the reward for being very loyal customers for the past decade :))
One of the dishes that we order every time we are there is of course glutinous rice wrapped in lotus leaf. I decided there and then I would make this the next day. As a little boy I would volunteer to cycle to my neigbour's house and ask permission to harvest the fresh lotus leaves whenever we were making this at home. Without fail I would be given some beautiful lotus flowers (for the altars) and delicious lotus roots as well. Lotus leaves add a wonderful aroma to this dish and fortunately the dry leaves you can get from the Asian grocers work just as well. A yum cha favourite but it's also sold in every coffee shops in Malaysia and Singapore together with steamed buns of every kind.
I soaked the rice before leaving for work in the morning, picked up a few things from the grocer on my way home and dinner was ready in an hour :)
P.S I also made some chili oil (Cantonese version) to go with the rice, and of course a simple stir fried kailan.
for the filling you'll need;
1/2 kg of chicken drumsticks, cut into 3 each
6 large Chinese dried mushrooms, soaked in hot water for 30 minutes and halved
Chinese cooking wine
salt and pepper to taste
2 Chinese sausage, sliced
10g of dried shrimps, soaked for 10 minutes, drained and lightly fried
3 salted egg yolks or 3 hard boiled eggs, halved
Marinate chicken pieces for 20 minutes with with dash of soy, oyster sauce, sesame oil, grated ginger and corn flour.
Fry minced garlic with a little oil, add chicken pieces and fry til no longer pink. Add oyster sauce, a dash of dark soy, Chinese cooking wine, salt and pepper follow by the soaked mushrooms. Continue to fry til sauce thicken slightly. Set aside.
For the rice you'll need;
500g of glutinous rice, soaked for at least 5 hours, drained
dash of soy
dash of sugar
dash of sesame oil
white pepper to taste
600ml of water
Steam rice in a lotus leaves lined steamer for 20 minutes, add the rest of the ingredients when it's cool enough to handle. Mix well and set aside.
7 large dried lotus leaves, blanched in boiling water for 10 minutes, rinse and drained and halved.
Place some rice on a piece of lotus leaf, add chicken pieces, mushrooms, dried shrimps and Chinese sausage.
Add a little more rice on top of the filling.
Place parcels into a steamer and steam on high heat for 30 minutes.
erved this with fried kailan with oyster sauce and chili oil.