![]() ![]() Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done. Repeat with the remaining lotus leaves.ġ1. Form a square parcel with the lotus leaf and tie it up with twine. ![]() Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Place a portion of the rice mixture into the center of a lotus leaf. To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Remove from the heat and stir in the sesame oil. Cook for 1 to 2 more minutes to mix everything together and heat through. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Stir-fry until they turn white and are 80 percent cooked through.Ĩ. The aroma of lotus leaves will come out after steaming the lo mai gai. Steam them in a bamboo basket for 15-20 minutes before serving. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Wrap and steam: Brush some vegetable oil on the leaves before wrapping the glutinous rice and chicken fillings, so it can prevent the rice stick on the lotus leaves. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.ħ. In a small bowl, combine the rice wine, light soy and dark soy sauce. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Cut the chicken into small cubes about the size of a postage stamp. Squeeze out any excess water, remove the stems and finely chop.Ĥ. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.ģ. Bring the water to a boil cover the rice and steam for about 20 minutes. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Line a bamboo steamer with a cabbage leaf. Cover the rice with water and let soak for 1 hour. Soak the lotus leaves in hot water for 1 hour. Makes: 8 | Prep Time: 90 Minutes | Cook Time: 30 MinutesĪdapted From: Rhonda Parkinson Ingredientsġ boneless, skinless chicken breast, 6 ouncesġ 1/2 teaspoons cornstarch dissolved in 1 tablespoon waterĢ tablespoons vegetable oil for stir-fryingįreshly ground black or white pepper, to taste Directionsġ. Get the timing right and you’ll have the filling cooled just in time to start stuffing and wrapping the lotus leaf packets.Ĭan you share any expert tips from your experience making sticky rice in lotus leaf? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below! In terms of preparation, get the rice started on its soaking and steaming process, then get dive in on the meat and mushroom filling. A better return for the same afternoon’s work. For our purposes as home chefs, I might even double up this recipe and then either freeze the rest or give them to friends. Ingredients Glutinous, or sweet, rice - 2 1/2 cups Rice wine - 1 tablespoon Light soy sauce - 1 tablespoon Sesame oil - 2 teaspoons Salt and white. Not because it’s especially difficult, but because making these sticky rice dumplings is so labor intensive that they’re best made in mass quantities. This is one of those dim sum dishes that is arguably best left to the professionals. The contents are steamed and then unwrapped for the diners at the table. ![]() After soaking, squeeze and rinse the lion’s manes at least twice to get rid of the bitterness.Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, chicken, sausage and black mushrooms inside. Lion’s manes are bitter at the beginning, so their soaking water cannot be used. Soak the shiitake and lion’s mane mushrooms separately. This rehydrates them more thoroughly and does not cook the fine fibres around the outside of the lion’s mane mushrooms. Soak the mushrooms overnight in cool water in the fridge, instead of soaking them in warm/hot water on the day. When frying the rice in the pan, make sure every grain is coated with sauce and oil so that when they cook the grains will not mush together and become unsightly. I like to soak the glutinous rice overnight, so it helps the rice grains cook in a more uniformed fashion, instead of being hard on the inside and mushy on the outside. This was one of the yummiest snacks for me from the school canteen! Because glutinous rice is considered fairly hard to digest, it is normally a daytime dish.Ī couple of pointers for preparing the ingredients for this dish. ![]() The glutinous rice is packed in convenient single-serve bowls and served hot straight out of the steamer. In Singapore and Malaysia, we have lo mai gai as breakfast, a snack, or part of a dim sum meal. This preparation was simplified when it moved to Southeast Asia. In the original version, a variety of meat, mushrooms, and nuts are wrapped in lotus leaves and steamed. This dish has its origins in Guangdong, China. This vegan lo mai gai uses shiitake mushrooms and lion’s mane mushrooms instead of animal meat or sausage. Lo mai gai literally translates to glutinous rice chick’un, and that’s pretty much what it is. ![]()
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