荷葉糯米雞 Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)

材料 Ingredients

乾荷葉 Dried lotus leaf 6 張 sheet 長糯米 Long glutinous rice 4 杯 Cup 水 Water 3 杯 cup 臘腸 Chinese sausage 3 根 link 鹽 Salt 1 小匙 tsp 麻油 Sesame oil 1 大匙 Tbs 蠔油 Oyster sauce 2 大匙 Tbs 無骨無皮雞腿肉(切小塊) Boneless skinless chicken thigh(cut small pieces) 1-1/4 磅 lb (563g) 基本醃料(濃) Basic marinade (dark) 2 份 portion 紅蔥頭(切碎) Shallot (minced) 2 大匙 Tbs 蝦米(泡軟切碎) Dried shrimp (rehydrated & chopped) 2 大匙 Tbs 香菇(切小塊) Shiitake Mushroom (cut small pieces) 1/3 杯 cup 鹹蛋黃(切小塊) Salted egg yolk (small diced) 3 顆 ea 蠔油醬汁 Oyster Sauce 1 份 portion

做法

1.	乾荷葉在鍋裡用滾水煮3分鐘，再用冷水沖洗乾淨後浸泡1小時。
2.	將4杯糯米，3杯水和3根臘腸放進電鍋裡煮熟。
3.	雞肉與基本醃料(濃)拌勻後醃15分鐘。
4.	準備好蠔油醬汁。將其中的蠔油從1.5大匙改為2.5大匙，芡粉從1/2小匙改為1小匙。
5.	炒鍋裡放入蠔油醬汁A料，紅蔥頭和蝦米炒香後丟棄蔥薑不要。放進香菇炒1分鐘後加入雞肉翻炒到雞肉顏色變淡。續加入蠔油醬汁B料，炒到雞肉全熟且醬汁變為濃稠。
6.	飯煮好後先將臘腸取出。加入1小匙鹽，1大匙麻油和2大匙蠔油與糯米飯拌勻。臘腸橫切成小片。
7.	將圓荷葉對切成兩半，並剪去蒂頭。取1/2杯糯米飯放在荷葉上(靠近蒂頭的那一邊)用飯匙鋪平，上鋪放些餡料，臘腸和鹹蛋黃，最後再蓋上1/2杯糯米飯(註：飯匙沾水後並較好操作)。提起荷葉邊蓋過糯米，將左右兩邊荷葉折過來，再摺成枕頭狀即可。我共做了了11捲。
8.	蒸籠裡水燒開，放進包好大糯米雞飯用中大火蒸50分鐘。

PROCEDURE

1.	Place the dried lotus leaves in boiling water for 3 minutes. Rinse the leaves clean then soak for 1 hour.
2.	Place 4 cups of glutinous rice, 3 cups of water and 3 links of sausage in a rice cooker. Cook the rice by following the cooker's instruction.
3.	Mix the chicken with the Basic Marinade (Dark) and marinate for 15 minutes.
4.	Prepare the Oyster Sauce. Increase the oyster sauce in the formula from 1.5 tbs. to 2.5 tbs. Change the corn starch from 1/2 tsp. to 1 tsp..
5.	Add the part A from the Oyster Sauce, shallot and dried shrimp in a heated pan. Sauté until aromatic. Discard the ginger and scallion. Add the shiitake mushroom and sauté for another minute. Place in the chicken and stir until the color of the chicken turns light. Add the part B from the Oyster Sauce and continue to stir until the chicken is cooked and the sauce is sticky.
6.	Once the rice is done, remove the sausage from the rice cooker. Mix the rice with 1 tsp. of salt, 1 tbs. of sesame oil and 2 tbs. of oyster sauce. Cut the sausage crosswise into slices.
7.	Cut each round lotus leaf in half and scissor off the tip. Place 1/2 cup of rice near the tip side of the leaf. Use a rice spoon to flatten the rice to a layer. Top the rice layer with the chicken mixture, sausage and salted egg yolk then cover the filling with 1/2 cup of rice (Note: Dip the rice spoon into water so it won't stick with rice). Lift the edge of the lotus leaf over the rice, fold in left side and right side then fold into a pillow shape parcel. I made 11 parcels.
8.	Boil water in a steamer. Place in the lotus leaf parcels and steam over medium-high heat for 50 minutes.

最後更新 (Last Update): 08/16/2020
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