STEAMED GLUTINOUS RICE PACKAGES 糯米雞:
10 oz. glutinous rice
1/2 tsp. salt
5 pieces of large lotus leaves
filling:
5 pieces of chicken
meat or chicken wings, middle portion
5 each dried
scallops, soaked and dried mushrooms, soaked
2 oz. bamboo
shoots, blanched and sliced
2 ½ links
Chinese sausage
5 oz. pork,
diced
seasoning:
1 tsp. each salt & sugar
2 tsp. each oyster-flavoured
sauce, light soy sauce & rice wine
dash white
pepper
½ tsp. tapioca
starch mixed with 1 tsp. water
Soak glutinous rice in water to cover for several
hours. Drain into a colander. Pour large amount of boiling water over rice
once; then repeat procedure one more time. Line a large bamboo steamer with a
clean muslin or cheese cloth and put glutinous rice on top. Sprinkle salt over the rice. Fit steamer over a
large pot of boiling water; cover steamer and cook rice over high heat for 30
minutes.
Soak lotus leaves in boiling water. Drain, wash and
dry well. Spread them out, vein-side down, on clean work surface.
Split up dry scallop threads. Cut sausages into halves
and mushroom caps into large pieces and reserve soaking liquid. Season chicken
and pork together with ½ of seasoning ingredients and marinate 20-30 minutes. Put all
filling ingredients into a large bowl. Mix rest of seasoning with ½ cup of
mushroom soaking liquid in a small saucepan. Bring it to boil; then add in starch
solution. Continue cooking, stirring continuously, until sauce is thickened.
Add sauce into filling ingredients and mix well.
Divide rice and filling into 5 portions. Put a layer
of rice on each of the lotus leaves, cover that with a portion of the filling;
then top it with another layer of rice. Fold lotus leaf over to wrap up into a square
package. Put packages of dumpling into 2 large bamboo steamers and stack steams
over the rim of a large saucepan of boiling water. Cover steamers with a lid
and cook over high heat for 15 minutes. Serve hot.
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