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Steamed Glutinous/Sticky Rice

Dimsum with Chicken, Abalone, SaltedEgg Yolk and Mushrooms Stuffing inLotus Leaves Wrap(Lo MaiGai/numj)MAY 9, 2013 BY DEDY OKTAVIANUS PARDEDE
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5/12

Lo mai gai(Cantonese), num jin (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in

lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken,

chinese sausage or lapcheong,mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften, patted dry and then

applied some oil in the surfate to prevent the glutinous rice is sticking.

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mak gai in Indonesia is actually the same with the general type, but we used to add

roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added somerehydrated dried abalone and sea cucumber too. The stuffing is

generally sauteed first, but because my grandmother ask me to not sauteed it f irst then i didt. She insistthat the juice of the chicken that driven off while steaming

is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour thBrands Essence of Chicken

before steaming to give a nutrition an gaining their appetite.
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7/12

My own plates of lo mak gai feast !

Lo mak gai is not as popular asKuo Tie/Jiaozi/Gyozaor siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use

banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory

dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves gibve a sweet hint aromas and i think this is suits for

wrapping any seafood and sweet bites. But actually u can used the banana leaf or eventaro leaf to substitude the lotus leaf.
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8/12

lo mak gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in 1 cup glutinous rice or sticky rice 1 boneless kampong/malay chicken breast 1 tbsp dried shrimp, soaked, finely chopped 2 dried hioko/chinese mushrooms, soaked, chopped 1 dried woodear mushroom, soaked, chopped 1 salted duck egg yolk 3 salted quail egg yolk 30 gr dried lotus seed, soaked 1 chinese sausage/ lap cheung( i use 3 tinyMeica turkey sausage) 2 smallprocessed / rehydrated dried abalone,cut in half 1 tbsp angciu/ chinese rice wine 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing) 1/2 tsp szechuan peppercorn, toasted, finely chopped 1 tbsp oyster sauce

1 tbsp light soy sauce 1 tsp dark soy sauce 2 tbsp oil 1 tsp sesame oil salt to taste freshly grounded black pepper, to taste 1 1/2 cup water for boiling the sticky rice 1/4 cup coconut milk for boiling the sticky rice (my personal touch) 1/4 cup water/chicken stock/ Brands essence of chicken for pouring the sticky rice
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9/12

Preparation:

Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight. Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture Turn off the heat and set aside Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed Meanwhile, pat dry the lotus leaf and apply some oil to the surface Put half amount of the sticky rice, make a circle hole in the middle Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it Put the marinated chicken mixture in the middle until covering the salted egg yolk

Add the remining glutinous or sticky rice to cover the stuffing
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10/12

Pour the chicken stock/Brands essence of chicken over the sticky rice Wrap the lotus leaves just like you make an envelope
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11/12

Tide up the lotus parcell with butcher twines

Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai
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Open the lotus wrapper and add chopped chilli, scallion and garlic chives
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corean ayacas.docx

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