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.

Simply Her (Singapore) - - Home & Food One Dish Wonder -

IN­GRE­DI­ENTS

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

For wrap­ping

2 dried lo­tus leaves 2 sheets of bak­ing paper

DI­REC­TIONS

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.

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