糯米雞 🧡 Lo Mai Gai (Steamed Glutinous Rice with Chicken) | Dim Sum | 經典的粵式點心 [My Lovely Recipes]

Lo Mai Gai (Steamed Glutinous Rice with Chicken) is a must-order dish every time I pay a visit to Dim Sum restaurant. It is a popular and classic dish of Hong Kong Dim Sum. In this video, you can learn how to cook Lo Mai Gai, this is a super easy Lor Mai Gai recipe.The delicate texture of glutinous rice with aromatic rice wine, Chinese sausage, marinated chicken and chewy mushroom, all these full of flavour ingredients for sure will make people drooling.😋

Today sharing with you a very delicious and simple Lo Mai Gai (Steamed Glutinous Rice with Chicken) recipe, you can easily make it at home. You can cook more and store in the fridge, so you just steam it anytime when you want to eat.

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3cLH8i8

Preparation Time : 3 Hours (Wait for soak)
Cooking Time: 1 Hour
Serve 4 Person

🌱Ingredients
[Soak]
Glutinous Rice 200g
Dried Shiitake Mushroom 4pcs
Dried Scallop 4pcs


[For Sauté]
Minced Garlic 6 cloves
Minced Ginger 1 tsp
Chinese Sausage 1/2
Lard 1 tbsp


[Marinate Chicken]
Diced Chicken Thighs 200g
Soy Sauce 1 tbsp
Oyster Sauce 1 tbsp
Dark Soy Sauce 1 tsp
Cooking Wine 2 tbsp
Sesame Oil 1 tbsp
Cornstarch 1 tbsp
Pepper 1 tsp


[Glutinous Rice Seasoning]
Soy Sauce 2 tbsp
Oyster Sauce 2 tbsp
Sesame Oil 1 tbsp
Dark Soy Sauce 1 tsp
A little Pepper


👩‍🍳👩‍🍳Instructions
1. Wash glutinous rice, soak with filtered water for 3 hours.
2. Wash dried scallops and mushrooms, soak with warm water for 3 hours.
3. Chinese sausage cut into slice sauté until fragrant then take it out of the pan for later use.
4. Sauté minced garlic and ginger until fragrant.
5. Put in the seasoned glutinous rice, stir it until fragrant.
6. Put marinated chicken, mushroom, scallop and Chinese sausage into the mould, then fill in the sautéed glutinous rice and press it gently.
7. Pour in 4-5 tbsp of mushrooms & scallops soup.
8. Steam for 40min.


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每逢到點心樓都必點糯米雞吃，是很多人喜愛的經典港式點心。口感軟糯帶有酒香味兒，加上醃製入味兒的雞肉塊，軟Q的香菇，加上風味十足的臘腸。真讓人食指大動。

今天來跟大家分享好吃又不難料理的糯米雞。份量可以依個人需求多備幾份起來，蒸好的可以收冰箱結冰，想吃的時候再蒸熱就隨時都可以吃啦。

🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/3aOFr2V

準備時間 ：3小時 （等待浸泡）
烹飪時間：1小時
4碗


🥗食材
[浸泡]
糯米 200g
香菇 4朵
瑤柱 4顆


[爆香]
蒜末 6瓣
姜末 1茶匙
臘腸 半條
豬油 1湯匙


[醃製雞肉]
切塊雞腿肉 200g
醬油 1湯匙
蠔油 1湯匙
黑曬油 1茶匙
香醇米酒 2湯匙
麻油 1湯匙
玉米粉 1湯匙
胡椒粉 1茶匙


[糯米調味料]
醬油 2湯匙
蠔油 2湯匙
黑曬油 1茶匙
麻油 1湯匙
少許胡椒粉


➡️烹調步驟
1. 洗淨糯米，用過濾水浸泡3個小時。
2. 洗淨瑤柱和香菇，用溫水浸泡3個小時。
3. 臘腸切片炒香起鍋備用。
4. 爆香蒜末和薑末。
5. 加入調味的糯米繼續中火炒香。
6. 將醃製後的雞肉，香菇，瑤柱，臘腸和炒香的糯米盛入模具。
7. 再倒入4-5湯匙香菇瑤柱湯。
8. 蒸40分鐘即可。


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