糯米鸡(英文)

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n Cantonese-speaking regions, yum cha , literally
meaning “drinking tea”, is a very popular type of Chinese-style brunch, typically involving drinking Chinese tea and eating dim sum. And you can’t talk about dim sum without talking about sticky rice chicken.
Sticky rice chicken is one of the most popular types of steamed dim sum, beloved by dim sum aficionados all around the world. Though its name makes it seem pretty simple, the dish actually contains a variety of ingredients, including mushrooms, Chinese chestnuts, Chinese sausage, scallions, and sometimes dried shrimp or salted eggs.
As the Chinese saying goes, “Impatient people can’t eat hot tofu.” Even if you try a simple version of this dish, it’s going to take some patience and sophistication. Prepping is the key . The dried lotus
leaves need to be soaked in water until they’re soft enough to be used as a flexible wrapper. Similarly , the sticky rice is going to need to be soaked in water for about an hour before being cooked.
After your prep, stir-fry the chicken with the shiitake mushrooms, then you need to wrap the sticky rice and the chicken into a lotus leaf: sticky rice on the bottom, chicken in the middle, and sticky rice on the top. Obviously , not everyone’s a perfect wrapper at first, so use some toothpicks if you need them. Some folks don’t like to take the trouble of having the lotus leaf—steamed sticky rice with chicken is pretty darn good—but honestly , the lotus leaf is the highlight and it adds a whole new refreshing flavor.
Sticky rice chicken is said to have originated at a Guangdong night fair in the 1940s and was served in bowls. Gradually , peddlers began to use lotus leaves
BY SUN JIAHUI (孙佳慧)
Come get some dim sum
广式点心糯米鸡，蒸出来的好滋味
CHI LE MA
吃了吗
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Issue 4 /201
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2 shiitake mushrooms 香菇
1 clove of garlic 蒜
2 tbsp sliced leek 葱1 tsp starch 淀粉
0.5 tbsp Shaoxing wine 绍兴酒0.5 tbsp cooking wine 料酒0.5 tbsp dark soy sauce 老抽0.5 tbsp light soy sauce 生抽0.5 tbsp oyster sauce 耗油0.5 tsp sesame oil 香油Salt 盐
White pepper 白胡椒Cooking oil 食用油(Serves 1-2 people)
200g
STICKY RICE
糯米
1 BONELESS
CHICKEN THIGH
无骨鸡腿
1 LOTUS
LEAF
荷叶
instead of bowls because it was more convenient to carry .
The traditional sticky rice chicken serving is a pretty big dish, with as much as 150 to 200 grams of rice in a serving. If you’re not that hungry , you can take a page out of one Guangdong restaurant’s book and make ones half as big, dubbed the “Pearl Chicken”.
Whatever serving you opt for, sticky rice chicken is the perfect dish for an afternoon in the sun with some Chinese tea.
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squares. Then mince the leek and the
garlic.
oyster sauce as well as one teaspoon of
starch. Mix well and set aside. Steam
the soaked rice for 20 minutes, and set
aside to cool.
the mushrooms into the wok and stir fry
until aromatic and then add the chicken.
Season it with dark sauce, light soy
sauce, and cooking wine. Then, add salt
and white pepper to taste.
spoon some fillings on the layer of rice.
sealed parcel.。