Sunday, 16 August 2015

糯米鸡 ~ Steamed Glutinous Rice with Chicken / Sticky Rice with Chicken


食谱取自 Jenny Ong

自制糯米鸡 5碗的份量

材料:
500g  糯米 (浸隔夜沥干水)
1汤匙  蒜茸
6 小葱头  ( 剁碎 )
2 鸡全腿(去骨,切小块)
香菇  数朵 ( 浸软 )
腊肠 1 切片

腌料 (鸡肉与香菇):
1汤匙 蚝油
麻油几滴
1茶匙  黑酱油
1汤匙  太白粉/玉蜀黍粉  
胡椒粉 少许
1/2汤匙  生抽
1茶匙
1/2茶匙 料酒
姜汁少许

调味料 (糯米):
2汤匙  蚝油
3/4汤匙  黑酱油
1茶匙  麻油
1汤匙  生抽
五香粉少许
胡椒粉少许
糖少许
盐少许

(淋在糯米的):
2 (切粒)
2 小葱头   (切粒)
油适量
400ml  清水
2汤匙  蚝油
1/2茶匙 麻油
胡椒粉适量
1汤匙 
1/2汤匙  生抽

做法
1. : 爆香蒜,葱后加入所有浆汁材料,备用.

2.将鸡块和香菇放入碗里加腌料拌均匀腌隔夜。

3.热油爆香蒜茸和小葱头,加入糯米和调味料拌均匀即可。

4.取出5个糯米鸡锡碗/小瓷碗,在碗底放上腌好的鸡肉,香菇,腊肠,加入炒好的糯米放入适量的浆汁(稍微盖过糯米)后,放进蒸笼大火蒸45分钟即可。

5.蒸好后倒扣在碟里,即可。

温馨提醒
1. 不要放那么多的浆汁,盖过糯米就好。

2. 入糯米时压紧紧。蒸好时,用小刀绕碗一划然后倒扣在碟里。

Recipe source  : Jenny Ong

Steamed Glutinous Rice with Chicken/Sticky Rice with Chicken (makes 5

Ingredients :
500g glutinous rice ( wash and soak for overnight )
1tbsp chopped garlic
6 shallots (  chopped )
2 big chicken drumsticks  ( deboned and cut into smaller pieces or slice )  
Chinese mushroom ( soak in water till soft )
1 piece Chinese sausage ( sliced )

Marinade ( chicken & mushroom ) :
1tbsp oyster sauce
some sesame oil
1tsp dark soy sauce
1tbsp corn flour
dash of pepper
1/2 tbsp light soya sauce
1tsp sugar
1/2 tsp cooking wine
some ginger juice

Seasoning for rice  :
2 tbsp oyster sauce
3/4 tbsp dark soy sauce
1tsp sesame oil
1tbsp light soy sauce
five spice powder , pepper , sugar and salt to taste

Sauce for rice :
2 cloves garlic ( sliced )
2 shollts ( sliced )
some cooking oil
400ml water
2 tbsp oyster sauce
1/2tsp sesame oil
pepper to taste
1tbsp sugar
1/2tbsp light soy sauce

Method :
1. Sauce for rice :  Heat wok with some oil , sauté garlic and shallots till fragrant , then add in all sauce ingredients . Set aside .

2. Marinate chicken meat and mushrooms for overnight.

3.Heat up oil in a wok sauté chopped garlic and shallots till fragrant . Add in glutinous rice and all the seasoning , saute to mix well.

4. In the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice and sauce ( just enough to cover glutinous rice will do). Steam over high heat for 45 minutes.

5. Invert Lo Mai Kai onto small plate and serve immediately. 

Tips :
1. Don’t pour too much of sauce , just enough to cover glutinous rice will do .

2. After covered with glutinous rice , press hard and use a butter knife to take out the rice.