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粒 小葱头  ( 剁碎 )
2个 鸡全腿（去骨，切小块）
香菇  数朵 ( 浸软 )
腊肠 1条 （ 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 糖
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

酱汁 （淋在糯米的）：
2粒 蒜 （切粒）
2粒 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  糖
1/2汤匙  生抽

做法 ：

1. 酱汁 : 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.