ha mai lo mai kai 虾米糯米鸡 (steamed savoury glutinous rice with dried shrimps) (^人^)

first thing first…. 很好吃！！！！ yummy yummy yummy! yes! that yummy! thanks Sonia for this wonderful recipe!

ok.. i did this recipe injustice because i’d bookmarked it for so long but have never gotten to it……

Recipe adapted from Nasi Lemak Lover

Ingredients

500g glutinous rice, washed clean and soaked for 4 hours (no need to soak over night)

Marinate for chicken
2 chicken thighs, cut into small bite-size
1tbsp ginger juice
1tbsp oyster sauce
1/2tbsp light soy sauce
1tsp Chinese cooking wine
1/2tsp salt or to taste
1tsp sesame oil
A dash of white pepper powder
1tbsp potato starch or cornstarch

10pcs Chinese dried mushrooms (soaked in water and rinse few times), chopped into small pieces
20g dried shrimps, soak for 5mins, lightly chopped
4 shallots, sliced

Seasoning for rice
2tbsp shallot oil
1tbsp oyster sauce
2tbsp light soy sauce or to taste
2tbsp dark caramel sauce
3tbsp sugar
1 and 1/2tsp salt or to taste
1tsp chicken stock powder
400ml water or adjust accordingly

食材

糯米 500克，洗净、浸泡 4小时（无需隔夜浸泡）

鸡肉调味料
鸡腿肉 2只、切小块儿
姜汁 1大匙
蚝油 1大匙
生抽 1/2 大匙
料酒 1小匙
盐 1/2小匙或适量
麻油 1小匙
白胡椒粉 一小撮
土豆淀粉或粟粉 1大匙

干冬菇 10片（稍微浸泡后，冲水数次）、切小块儿
虾米干 20克，浸泡 5分钟、略切碎
小葱头 4颗、切片

米饭调味料
葱油 2大匙
蚝油 1大匙
生抽 2大匙或适量
老抽 2大匙
糖 3大匙
盐 1 1/2小匙或适量
水 400毫升/适量调整

Directions/做法

– Mix all seasoning with chicken, set aside for 1 hour
鸡肉和鸡肉调味料混合，静置一小时

– Sauté the shallots with oil and then remove the fried shallots
小葱头加入油，爆香后将小葱头取出

– Using the same oil, sauté the dry shrimps and mushroom till fragrant. Remove the fried dried shrimps and shallot oil
用同样的油，将虾米和干冬菇炒香。滤出虾米和葱油

– Mix all seasoning, mushroom, fried dried shrimps, water and glutinous rice in the rice cooker
将糯米饭、米饭调味料，干冬菇、虾米、和水混合，放入电饭锅

– Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked
将米饭煮熟后，用叉子略拌米饭让其松软

– To assemble Lo Mai Kai- place 1-2 pcs of chicken, and then cover with cooked glutinous rice
组合：取1-2块儿鸡肉，摆入碗中或铝杯子，再盖上米饭

– Add 1-2tbsp water on the rice, steam over medium high heat for 30mins
米饭撒上 1-2大匙水，以中大火蒸 这分钟

– Turn out Lo Mai Kai on a plate and serve hot
蒸好的糯米鸡倒扣到盘子上，趁热享用

* if you don’t own a rice cooker, you may steam the rice with water over medium high heat for 45mins
＊如果家里没有电饭锅，可选择将米饭和水以中大火蒸煮 45分钟

Personal notes/温馨小贴士:

– i did not have the small aluminium bowls so i used normal rice bowls for these. i made 6 bowls of lo mai kai
偶木有铝制糯米鸡专用碗，所以用了普通米饭碗。做了 6份

– i omitted the sugar in the rice and added an additional whole mushroom at the base of the rice bowl for cosmetic purposes
米饭食材里的糖粉我免去，并在组合过程，在米饭碗的底部加入了一大片冬菇

– although we did not need to soak the rice overnight, i still did (i wake up late in the morning and wanted to prepare this dish in time for brunch). still using 400ml of water for cooking the rice in rice cooker, the rice was a little wet (not too wet.. just a weeeeee bit) after cooking. so i omitted the water on the rice before steaming and the end result was just nice ♪♪(o*゜∇゜)o～♪♪
偶是懒睡虫，所以为了能在早午餐吃到糯米鸡时，还是选择了隔夜浸泡米饭。用了 400毫升水量煮米饭，煮熟后的米饭有点儿稍微偏湿，所以在蒸组合后的糯米鸡时，我将那1-2大匙水份省略了。蒸出来的糯米鸡恰好！

吃么？吃么？ (｀・ω・´)”

Pollution index: 5 (Hong Kong)