Lotus “Lo Mai Gai”
head chef of Blue Lotus Chinese Eating TENG CHEONG HOCK, House, recreates a classic by stuffing glutinous rice into a spring chicken.
1kg glutinous rice, soaked overnight 1 spring chicken, innards, head and feet
removed 3 tbsp vegetable oil 75g Chinese sausage, finely diced 75g shiitake mushrooms, finely diced 75g dried shrimp, finely diced 1 tbsp oyster sauce cup chicken stock tsp sugar 1 tsp light soya sauce 1 tsp dark soya sauce
2 dried lotus leaves 2 sheets of baking paper
1 Steam the glutinous rice for 45min. 2 Blanch the spring chicken in boiling water for 10 seconds, then set aside.
3 Heat 2 tbsp oil in a wok over high heat and fry the glutinous rice with the Chinese sausage, mushrooms, dried shrimp, oyster sauce, chicken stock, sugar, 1 tsp light soya sauce and
tsp dark soya sauce for 3-5min, until fragrant.
4 Stuff the glutinous rice mixture into the spring chicken and secure the underside with toothpicks.
5 Spread tsp each of the soya sauces evenly over the top of the chicken.
6 Heat the remaining 1 tbsp oil in a wok and fry the chicken over medium-high heat for 40-60 seconds until goldenbrown. Transfer to a plate, and set aside the sauce from the wok. 7 Steam the chicken for 1 hour. 8 Blanch the dried lotus leaves for 10 seconds, and spread the baking paper over them.
9 Place the chicken on the baking paper and drizzle the sauce over. Fold up two opposite sides of the lotus leaves, then the other two sides to wrap up the chicken. Secure with toothpicks.
10 Steam for 90min and serve hot.