軟滑糯米雞
材料:
糯米:1.2kg
雞肉:200g(切片)
豬肉:200g(切片)
叉燒:120g(切片)
臘腸:4條(切片)
香菇:40g(切片)
糯米的調味料(A):
鹽:½湯匙
雞精粉:½湯匙
糖:1湯匙
醬油:2湯匙
黑醬油:1湯匙
麻油:½湯匙
胡椒粉:1茶匙
熱油:7湯匙
肉的調味料(B):
鹽:1茶匙
雞精粉:1茶匙
老抽:1茶匙
胡椒粉:少許
水:2湯匙
薯粉:1湯匙
油:1½湯匙
做法:
1、糯米洗凈後,用沸水浸一會(3分鐘),然後倒起濾去水份。
2、用大盤盛戴蒸約40分鐘,待凍,加入調味料(A)一齊攪拌均勻候用。
3、雞肉,豬肉,叉燒,香菇與臘腸切片,加人調味料(B)一齊拌勻,跟著分放在小碗內,再蒸30分鐘,至熟即成。
sticky rice chicken(Lo Mai Gai)
Material:
Glutinous rice: 1.2kg
Chicken: 200g (sliced)
Pork: 200g (sliced)
Char Siew: 120g (sliced)
Sausage: 4 (sliced)
Shiitake mushrooms: 40g (sliced)
Seasoning for glutinous rice (A):
Salt: ½ tablespoon
Chicken powder: ½ tablespoon
Sugar: 1 tablespoon
Soy sauce: 2 tablespoons
Dark soy sauce: 1 tablespoon
Sesame oil: ½ tablespoon
Pepper: 1 teaspoon
Hot oil: 7 tablespoons
Seasoning for meat (B):
Salt: 1 teaspoon
Chicken powder: 1 teaspoon
Dark soy sauce: 1 teaspoon
pepper: a little
Water: 2 tablespoons
Potato Flour: 1 tablespoon
Oil: 1½ tablespoons
practice: 1. After washing the glutinous rice, soak it in boiling water for a while (3 minutes), then pour out and filter out the water.
2. Steam it on a large plate for about 40 minutes, wait for it to freeze, add seasoning (A) and stir evenly until it is ready for use.
3. Slice chicken, pork, barbecued pork, shiitake mushrooms and sausage, add seasoning (B) and mix well, then divide into small bowls and steam for 30 minutes until cooked.