~ DIM SUM SERIES ~
Lor Mai Kai ( 糯米鸡 nuòmǐ jī) is a cantonese dish and a classic dim sum dish.The glutinous rice is wrapped in lotus leaf and steamed. Where lotus leaf is unavailable, dish is steamed is a bowl and tipped up-side-down onto a plate to serve. This is the version presented below. The glutinous rice should be somewhat sticky, do not soak it for too long. It can be quite time-intensive to prepare but “oh-so-worth-it”. I like it best with garlic chilli sauce.
More from the Dim Sum Series: Turnip Cake ‘Loh Bok Gau‘ 萝卜糕 »
Chicken marinate:
¼ chicken cut to bite sizes
1 tbsp oyster sauce
2 tbsp rice wine
2 tbsp corn flour
1 tsp 5 spice powder
1 tsp white pepper
1 tbsp soy sauce
Pork marinate:
50g pork, sliced
1 tbsp oil
1 tsp hoisin sauce
½ tsp soy sauce
Pinch of salt
Pinch of pepper
2 lap cheong (chinese sausage)
1 salted egg yolk
4 dried chinese black mushrooms (or shitake), soaked and sliced
3 cups of glutinous rice – soaked for about 4hrs
2 tbsp dried shrimp, soaked
Fingers-tip full dried mussels or scallops, soaked and separated
1 cup of water
2 cloves garlic, minced
1 shallot, chopped finely
½ tbsp oil
Serves 4
Marinate chicken and pork for 4 hours.
Saute shallots till tender. Add garlic. Fry till nearly golden.
Add glutinous rice.
Fry mixture for about 2 minutes.
Add 1 cup water and steam till water is fully absorbed.
Set aside.
Saute dried shrimps.
Add dried mussels or scallops.
Fry for about 2 minutes.
Set aside.
Lay chicken, pork, mushrooms, mussels, mussels, shrimp, lap cheong on the bottom of bowl.
Add some rice.
Put ¼ or ½ a salted egg yolk and cover with more rice.
Steam for 20 minutes.
Turn bowl over onto a plate to serve with garlic chilli sauce.
Related posts:
