Wednesday, 15 June 2011

Glutinous Chicken Rice 糯米鸡

This is my adapted version of the famous Loh Mai Kai. I wanted to try making this in the pressure cooker.

Here's my recipe.

11/2 cups glutinous rice soaked for at least 2 hours, wash and drain well
1 handful of dried shrimp (washed)
300g of chicken thigh cut into cubes
6 dried Shitake mushrooms soaked and cut in halves
2 dried chinese sausages thinly sliced
3 cloves of garlic
2 cm knob of ginger, grated
2 tbsp of cooking oil
1/2-1 cup of water

2 tbsp light soy sauce
1 tbsp thick dark soy sauce
1 tbsp chinese cooking wine
1 tbsp sesame oil
A pinch of white pepper and salt

  1. Marinate the chicken meat.
  2. Heat wok and oil.
  3. Sear the chicken meat, then add the shrimp, ginger, garlic and rice.
  4. Stir until all the rice is coated with oil.
  5. Add the mushrooms, sausages, the remaining marinate and some water.
  6. Stir till the soy has evenly coated all the rice.
Place in a bowl and steam until the rice is cooked (about 45 minutes) or place bowl in pressure cooker on a trivet with 2 cups of water for about 12 minutes. 

This recipe makes two large bowls, you can use small rice bowls to make individual portions or wrap in lotus leaves for authenticity.

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