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The Greatest Sticky Rice In Lotus Leaf Recipe

The Chinese language zongzi — sticky rice wrapped in leaves then steamed — has many variations throughout Asia. To be more particular, nuò mǐ jī relies on glutinous or sticky rice, that really is not that sticky (at least not like wrongly cooked rice). I really like the slightly sweet and fragrant taste of this rice on its own; however, it's right here given added flavour from a wealthy filling, largely constituted of meaty elements. Nevertheless, I choose to subsitute dried shrimps for recent ones, and to extend the quantity of rice as I discovered it was a bit insufficient to be stuffed as needed. Add the chicken and preserve sautéing for 1 minute or less, stirring continuously, till it is evenly browned but barely cooked.
Be aware : when steaming glutinous rice, I generally proceed more simply by spreading the rice (soaked in a single day) evenly on the underside of a steamer tray over gauze or greaseproof paper and place it over boiling water for 40 mns, just flipping the rice on the other aspect after 20 mns ; if wanted, salt could be sprinkled at the finish of steaming.



Prepare rice packages in steamer and steam for 1 hour half-hour; be certain that to check water level often, topping up with more boiling water if needed to forestall it from going dry. But quickly after that, increasingly more children have been asking me to convey sticky rice to school, which was going for the best bitter: The child with the ham and swiss usually won. With this stated, small quantities of cooked sticky rice may be adequate for an appetizing meal.
In a wok or large pot, result in 6 cups of water to a simmer, briefly scald lotus leaf till softened, turn over one or twice if required. Drizzle two tea spoons of soy sauce into the cooked rice little by little, combine effectively - I discover it finest completed by utilizing chopsticks or wet hoc nau an ngon (and cleaned) fingers. Lay the lotus leaf on a flat plate, greener side up. I often bend a small part of the center, which is always hard to flattened, towards one side, retaining it flattened and folded on the again.
If you happen to contemplate not consuming all the parcels right away, you may refrigerate the extras (in an airtight plastic container or ziploc bag) or freeze them (individually wrapped in cling movie, then put together into a ziploc bag). Add rooster and brown frivolously on all sides (do not add all the marinade as a result of you don't want the rooster to be sitting in soup). I'll fry this before I fry the hen since it is raw and might have an excessive amount of pork fat in it.

An appropriate response could be to go to the shop, buy a pack of rooster thighs, and make it for dinner tonight. I attempted this recipe but the rice got here out undercooked after over 90 min steaming… It tastes nice, the rice is sticky, but too dry. I soaked the rice in a single day (used each sweet and glutinous rice but both were too dry). You may then add/substitute these during the identical step while you add the chicken. Once more, you'd add/substitute them into the same step as the chicken within the recipe. But when your rice remains to be a bit grainy, one other challenge could possibly be the quantity of water within the steamer.
That's still very scrumptious, but nothing beats opening the Lotus Leaf parcel and smelling the wonderful scent imparted by the Lotus Leaf as you tuck into the rice. A buddy of mine passed me her recipe for Glutinous rice with hen and I decided to improvise and make my very own version of this dim sum enjoyment of a lotus leaf. I used to be just a little frightened about how this may end up as I not very profitable at wrapping dumplings for the Dumpling Festival and wrapping a Lotus Leaf parcel sounds about as difficult.

And it's rather more satisfying than making a bowl of instant noodles… For a barely faster variation, perhaps much less authentic however just as tasty, you may contemplate mixing the rice and filling collectively before wrapping them within the lotus leaves. If the liquid sets too briskly, take the pan off the heat, since you want to proceed cooking for about 30 seconds, till the chicken is cooked through and the entire filling coated with sauce, holding collectively. In a medium bowl, stir together the marinade substances and add the rooster items.
Add the ground pork and stir-fry to interrupt up. When pork begins to brown, stir in 5-spice and Shaohsing rice wine. Once rice is included, season with gentle soy sauce, dark soy sauce, sesame oil, salt, floor white pepper and mix effectively. Take away lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Prepare dinner's Word: Glutinous rice, often called sweet rice, is cooked by first totally rinsing rice in water to take away excess starch until the water runs clear.

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