Sticky Glutinous Rice with Chicken wrapped in Lotus Leave
- erinna Chng
- Feb 11
- 1 min read
Since young, I am a fan of lo mai gai. I love the stickiness of the rice and the flavoursome fillings. This is a must-order dish for Dim Sum. Most dim sum restaurant will serve the rice wrapped in lotus leaves. The rice will be infused with the woodiness fragrance of the leaves. If you cannot find lotus leaves, parchment paper can be use instead. It will still be very yummy.
The weightage of the rice to fillings is just an estimation. You can use the proportion of rice to fillings you want and also depends how big you want each parcel to be.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Chicken
Add the diced chicken and all other sauces/ ingredients for the chicken in a bowl and mix until well combined.
Cover with plastic wrap and put in chiller for at least an hour or overnight
Fillings
Heat the olive oil in a wok or deep frying pan over medium heat
Add in dried shrimps, chye poh, garlic and fry until the garlic and dried shrimps turn slightly golden brown.
Then add in sliced mushroom, sausages, preserved pork belly, and marinated chicken (including sauce of marinated chicken)
Stir Fry for about 2 min.
Add in fried shallot and mix.
Remove from the pan and set aside for later use.
Glutinous Rice
Using the same frying pan from cooking the fillings (no need to wash), add in 1 tablespoon of olive oil
When oil is hot, add in garlic and fry until fragrance.
Add in the soaked and drained glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil, pepper and stir fry for another 1 minute.
Add in the water and stir fry until the water is fully absorb by the rice.
Remove from the pan and set aside
Wrapping of glutinous rice parcel
Remove the lotus leaves from the water. Wipe and cut into desirable size (approx 20 cm - longest length of the fan-looking shape leaf
Spoon about 30g of glutinous rice onto the leaf.
Top it with 4 tablespoon of fillings and 1 salted egg yolk. Cover the fillings with another 30g of glutinous rice
Wrap the lotus leaf parcel by folding edges (four corners) around the rice + filling to form a tight parcel
Continue the wrapping steps until the rice or fillings finished
When ready, put all the parcels in a steamer and steam for an hour.
Instructions
Sticky Glutinous Rice with Chicken wrapped in Lotus Leave
Head Chef
Eckitchensg
Servings :
4 Servings
Calories:
Prep Time
30 min
Cooking Time
90 min
Rest Time
0 min
Total Time
2 hour
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