glutinous rice

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. &#039;Kiam Peng&#039; is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don&#039;t cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

Chinese Savoury Sticky Rice

dry glutinous rice (or short grain, see notes (205 g))

tbsp dark soy sauce

soy sauce

tbsp cane sugar

tsp sesame oil

white pepper

vegetable broth (or water)

tbsp sesame oil

tsp minced garlic

tsp minced ginger

mushrooms

g extra firm tofu (pressed and diced (see notes))

head bok choy (mustard greens,

tbsp Shaoxing wine (or dry sherry, optional)

tsp dark soy sauce

tsp cane sugar

vegetable broth (or water, adjust accordingly)

chives

peanuts

scallions

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Steam for 30 to 40 minutes or until chewy and almost cooked through.

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

The cooked rice will turn translucent. You can simply try it to see if its chewy.

Rice

Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.

Sauce

Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.

Heat a large pan or wok over high heat.

Add in the sesame oil.

Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

Add in the sliced mushrooms and then mix well with the tofu.

Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

Sauté the vegetables, if using, in the same pan with some oil until cooked through.

Set aside the vegetables as well.

Fillings

In the same pan or wok, add in the steamed glutinous rice.

Over medium low heat, add in the tofu and mushrooms.

Pour in the sauce.

Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.

Mix in the chopped chives.

Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.

OR you can also scoop the rice and place it in a bowl.

Turn the bowl over on a plate to create a dome shape.

Top your rice with chopped scallions and roasted peanuts. Enjoy!

To Cook

Sticky, fragrant &amp; mildly sugary, sweet lotus root with sticky rice is one of the best ways to prepare this attractive vegetable.

Sweet lotus root with sticky rice (糯米藕)

70 g glutinous rice (⅓ cup, see note 1)

section lotus roots (see note 2)

dark brown sugar

Chinese dates (optional)

Sweet Osmanthus sauce

soak

Soak glutinous rice in water for at least 2 hours. Drain well.

peel

Peel the lotus root. From one end of each section, slice off the top 1-2 cm to serve as lids.

stuff

Fill all the holes of the lotus root with the rice. Pushing it down with a chopstick from time to time to make sure the holes are tightly packed.

secure

Place the “lids” back on. Use a few toothpicks to secure the lids (be careful not to break the flesh of the roots).

Stuff the root

Put the stuffed root into a small saucepan. Add dark brown sugar, Chinese dates and water (enough to cover the roots completely).

simmer

Bring the water to a full boil. Turn the heat down to low. Leave to simmer for 2 hours. Flip the roots and add more hot water halfway through (see note 3 for pressure cooker method).

cool

Cook the root

slice

Transfer the roots to a chopping board. Remove the toothpicks. Cut the roots crosswise into slices (0.5-1cm thick). 

boil

Boil about 100 ml of the cooking liquid until it thickens. Pour it over the lotus root slices.

serve

Add Sweet Osmanthus sauce or honey them serve. 

Serve the root

Steamed Glutinous Rice with Chicken or Loh Mai Kai is a must order dish in Dim Sum restaurants. The good news is, its super easy to make them at home too!

Steamed Glutinous Rice With Chicken (Loh Mai Kai) 糯米鸡

glutinous rice (soaked 6 hours / overnight)

mushrooms (soaked)

scallops (soaked)

chicken meat (1 chicken thigh, deboned.)

garlic

shallots (sliced thinly)

sausage (skin removed,

tsp salt

tsp sugar

tsp light soy sauce

oyster sauce

ginger juice

tsp white pepper

tbsp chinese cooking wine

tbsp cornflour

tbsp light soy sauce

Have ready all ingredients needed to make steamed glutinous rice with chicken.

Soaked mushrooms in water till soft, about 2 hours.

Then set aside rehydrated mushrooms and retain mushroom water.

Also, soaked scallops for about 1 hour.

Set aside rehydrated dried scallop and retain scallop water.

Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.

Then slice the sausage diagonally into semi-thin pieces.

Next, peel and mince some garlic

Lastly, slice thinly some peeled shallots.

Preparing Ingredients:

To prepare the glutinous rice, wash the rice and drained.

Add enough water and set aside to soak for at least 6 hours or overnight.

Prepare seasonings to season the soaked glutinous rice.

Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.

Preparing Glutinous Rice:

To prepare the chicken, first cut deboned chicken thigh into bite size pieces.

Skin ginger and pound to extract ginger juice.

Have ready all seasonings to marinade the cut chicken meat.

Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.

Preparing Chicken:

First, heat up oil in wok and saute slice shallot.

Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.

Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.

When aromatic, add in mushroom water and continue to saute till dry.

Set aside the fried mushrooms and chinese sausage toppings for later use.

In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.

Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.

Frying Ingredients:

Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.

First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.

Next, press down gently the glutinous rice with the back of a spoon.

Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.

Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.

Place the filled stainless steel bowls into a steamer with boiling water.

Cover with lid and steam over medium heat for 40 minutes or until done.

Remove from steamer when cooked.

To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.

Then turn over the steamed glutinous rice onto the small plate and serve immediately.

Make Steamed Glutinous Rice With Chicken:

https://www.youtube.com/watch?v=ktlRi8k_Qcg&feature=youtu.be

Steamed Glutinous Rice With Chicken, or more popularly known as Loh Mai Kai / Lo Mai Gai is a classic dim sum dish served in the restaurants. It is a MUST order item when you dine in at any dim sum restaurants. And the good news is, its super easy to make them at home too. Enjoy!

▼ See FULL RECIPE with INGREDIENT LIST in link below ▼ 
https://huangkitchen.com/steamed-glutinous-rice-with-chicken-loh-mai-kai

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VIDEO CORRECTION: 改正:
🅧 400G CHICKEN BREAST (400克鸡胸肉)
☑️ 200G CHICKEN THIGH / WHOLE LEG (200克鸡全腿)

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This is a delicious Dim Sum dish that you can easily prepare at home. The best thing about homemade Loh Mai Kai is you can actually decide on the quality of ingredients as well as the seasonings and flavouring for the dish. You can also make the texture of the glutinous rice to suit your palette. Some enjoy the glutinous rice really soft, compact and sticky. Others may prefer it not so compact and less sticky. Either way it is equally great.

Steamed Glutinous Rice With Chicken is super tasty and its relatively easy to prepare. This simple dim sum dish is made of steamed glutinous rice topped with chinese sausage, marinated chicken, sauteed dried shiitake mushrooms and sometimes even dried scallop. 

It is almost foolproof to make that once you have made them at home, you probably will not buy store bought ones anymore. It can also be made in advance and store in the freezer so you can enjoy  Loh Mai Kai anytime you want at home.

Enjoy!

▼ See Full Step By Step Recipe with Ingredient List in link below ▼ 
https://huangkitchen.com/steamed-glutinous-rice-with-chicken-loh-mai-kai

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Steamed Glutinous Rice With Chicken (Loh Mai Kai) Recipe 蒸糯米鸡食谱 | Huang Kitchen

This Filipino sticky rice cake, which requires just four ingredients, is topped with a layer of homemade coconut caramel.

Biko (Bibingkang Malagkit)

oil,

banana leaf (optional)

rice

coconut milk, divided

water

kosher salt, divided

brown sugar

Coat an 8x8-inch square baking dish with coconut oil. Trim 1 fresh banana leaf, if using, to cover the bottom of the baking dish and line the baking dish with the leaf. Rinse 2 cups glutinous rice in a fine-mesh strainer until the water runs clear.

Transfer the rice to a small pot or Dutch oven. If using pandan leaves, wrap 2 tablespoons in a cheesecloth and tie with kitchen twine to form a sachet. Add the sachet, 1 cup of the coconut milk, 1 cup water, and 1/4 teaspoon of the kosher salt to the pot and stir to combine. Bring to a boil over medium heat. 

Reduce the heat to low. Cover and simmer undisturbed until all the liquid has been absorbed and rice is slightly undercooked, about 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Make the coconut caramel.

Place the remaining 2 cups coconut milk, 1/2 cup packed dark brown sugar, 1/2 cup packed light brown sugar, and 1/4 teaspoon of the kosher salt in a large saucepan and bring to boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture thickly coats the back of a spoon and you can see the bottom of the pan while stirring, about 35 minutes. Stir in the remaining 1/4 teaspoon kosher salt. Remove 2/3 cup of the coconut caramel and reserve for the top. 

Stir the cooked rice into the pot with the remaining caramel and stir until there are no white streaks and the rice is completely coated. Transfer into the baking dish and smooth the top. Pour the reserved 2/3 caramel sauce over the rice and smooth the top.

Bake until the top is bubbly in the center and the caramel on top has thickened slightly, 30 to 35 minutes. Let cool 30 minutes before serving. Slice the biko into squares and serve. Discard the banana leaf, if using.

A comforting and delicious Chinese breakfast dish, Fan Tuan consists of soft sticky rice, crispy doughnut stick, aromatic meat floss and preserved vegetable.

Fan Tuan (Stuffed Sticky Rice Roll, 饭团)

sesame seeds

pickled chili garlic sauce

scallions ,finely chopped

pork

g preserved vegetable (Zha Cai/榨菜) (about ¼ cup, see note 3)

(Youtiao/油条)

Rinse rice until the water becomes clear. Soak overnight (or at least 6 hours).

Drain well then spread the rice over a piece of wet muslin cloth that’s laid inside a steamer basket (see note 6). Fold the corners to cover the rice completely.

Bring water to a full boil then place the basket over the pot/wok. Cover and leave to steam over medium-low heat for about 30-35 minutes (Check the water level halfway through to avoid drying out).

Keep the rice in the steamer (covered) until you’re ready to assemble.

Steam the rice (see note 5 for alternative methods)

Lay a piece of cling film (plastic wrap) over the work surface. Sprinkle half of the sesame seeds over.

Place half of the cooked sticky rice on top. Using a spatula or your hand to carefully flatten it into a square shape (each side measures about the same length as a doughnut stick). To prevent sticking, wet spatula or hands with a little water when handling the rice. 

Spread some pickled chili garlic sauce over (optional). Then add half of the scallions, pork floss and preserved mustard stem. 

Place one doughnut stick in the middle. Lift the two sides of the cling film to join the rice towards the centre. Place pressure all over the roll to tightly wrap all the fillings.

Repeat the procedure to make the second roll. Then halve each one and serve immediately.

Assemble the rolls

Chinese Sausage-Rice Dressing

sweet, glutinous rice (see note)

sausages

peanut oil

onion,

celery

scallions,

water chestnuts, peeled and diced (see note)

Place the sweet and short-grain rice in a sieve and wash under running water for 3 minutes. Transfer to a bowl and cover with water. Soak for 15 minutes. Drain and place the rice in a large pot. Add 3 cups of water and bring to a boil over high heat. Cover the pot and reduce the heat to low. Simmer for about 15 to 18 minutes, until the water is absorbed and the rice is cooked but not too mushy.

Cut the sausages in half lengthwise, then on the diagonal into 1-inch slices. Heat the oil in a wok or large skillet and saute the sausage slices for 5 minutes. Add the onions and saute 5 minutes. Add the celery and cook 5 minutes. Stir in the scallions and water chestnuts and remove from the heat.

Transfer the rice to a large bowl and stir in the sausage mixture. Mix well; the rice will be very dense, so the mixing will require some effort. Drizzle in the soy sauce, blending well. Serve hot with the turkey. (This dressing makes terrific leftovers when fried the next day.)

This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it&#039;s so delicious that you&#039;ll want to pack it in lunchboxes AND serve it at parties!

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