Tuesday, April 24, 2012

Steamed Glutinous Rice in Lotus Leaf

This is one of Trenyce favourite dish among the dim sum dishes. Saw this recipe in Simply Her magazine(april issue) in a Saturday morning, looks easy, and tried made some with some little changes to make it taste better. Trenyce ate the first one when the first batch came out from steaming and she like it. :) But I think there still room for improvement..^-^

500g glutinous rice
1tbsp sugar
1 tsp salt
1 tsp chicken stock powder
400ml chicken broth (I use 400ml water mix with one tbsp concentrate abolone stock)
2 tbsp shallot oil
2tbsp vegetable oil
300g chicken thigh, deboned and diced (I use chicken breast because I bought the wrong meat :( )
10 dried chinese mushrooms, soake a few hours and drained, with stems removed and diced
50g dried shrimps, soaked for 15min
100g prawns, peeled, deveined and diced (I omitted this)
100g ham, diced (I omitted this)
4 dried scallops, soaked for 15min --steam for 10min (I steamed it to soften it abit)
4 dried lotus leaves, soaked for and hour and patted dry--available in chinese medical hall here
4 cooked egg yolks (forgot to buy so I omitted it)

Original recipe doesn't have the seasoning part...
Seasoning (I added the seasoning to improve the flavour of the meat, mushrooms etc)
dash of pepper
dash of salt
1 tsp cornflour

1tbsp oyster sauce
1tsp dark soy sauce
1 tbsp water

1. Soak the glutionous rice in hot water for 1 hour. Drain. (I soaked in tapid water for several hours)
2. Steam the soaked glutinous rice for 45min over medium heat.
3. Marinate the chicken meat with pepper, salt and cornflour.
4. Mix the sugar, salt, chicken stock powder, chicken broth and shallot oil evenly into the steamed rice. Set aside.
5. Heat the vegetable oil in a hot pan. Stir-fry the chicken meat, mushrooms, dried shrimps, prawn, ham,  oyster sauce, dark soy sauce and water for 3min over medium flame. Dish and set aside
6. Cut the lotus leaf into half, take a fistful of rice and place it in the centre of a lotus leaf. Pat it down. Place a dried scallop and a salted egg yolk in the middle of the rice.
7.Place 2 tbsp of the cooled chicken mixture onto rice. Top with another fistful of rice.
8. Fold the side of the lotus leaf towards the centre. Roll and tuck the ends into the fold. (I just roll and make sure the loose end was press against the plate and dont come off during steaming)
9. Steam for 8min over medium heat. (I steamed 15min to make the rice softer)

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