One of the item on my mind is "Lor Mai Gai". Don't ask me why. This idea just suddenly came to me when I was doing my assignment. Coincidentally, my friend also gave me a packet of dried mushroom. Hence, this is gonna be the first dish I'm going to make this week. Here's the recipe, hope you will like it:
Seasoning for chicken
1 1/2 Tbsp light soya sauce
1 1/2 Tbsp oyster sauce
2 Tbsp sesame oil
Dash of pepper
1 Tbsp cornflour
1 Tbsp Mirin
Method
1. Cut chicken thigh into bite-sized pieces. Marinate the chicken.
2. Discard the water used for soaking the rice and place rice in a heat-proof bowl.
3. Add the seasoning for the rice.
4. Fill with enough water to the same level as rice. Then place mushrooms on top. (Note: I forgot to use "lup cheong" aka Chinese sausages today, you may wish to add this)
5. Steam for 50 minutes to an hour until rice is cooked.
6. In a bowl, arrange the chicken and mushrooms (gill-side up) in a layer.
7. Fill the bowl with rice and pack it in tightly. The bowl should be filled to the brim. Do the same for the rest of the bowls.
8. Steam for ten minutes.
9. To serve, put a plate over the bowl, then flip over and remove the bowl.
Ingredient:
500g Raw glutinous rice, rinsed, soaked overnight
350g boneless chicken thigh
10 dried mushroom, soaked and stems removed
Seasoning for rice
3 Tbsp light soya sauce
2 Tbsp oyster sauce
3 Tbsp sesame oil
1/2 Tsp salt
Comments
Post a Comment