Mai Chicken (Chicken in glutinous rice wrapped in lotus leaf)
|1 lb. glutinous rice
||2 Tbs. soy sauce
|½ tsp. black soy sauce
||2 Tbs. sesame oil
|¼ tsp. pepper
||7 Tbs. oil
|4 oz. roast pork(char siu)
||8 oz. pork
|1 Tbs. cornflower
||½ tsp. salt
|2-3 tsp. Chopped coriander
|2 Tbs. oyster sauce
rice overnight. Rinse, drain well and cook. Wash and soak mushrooms.
When soft cut into halves. Cut chicken into ½ pieces. Season with ½
tbs.soy sauce, 1tbs. oyster sauce, 1 tsp. sesame oil and 1 tsp. sugar.
Slice roast pork into 10 pieces. Dice pork into ½ inch cubes and
season with ½ tbs. of sesame oil, the remaing sugar and a good shake
Heat 7 Tbs. oil and fry chicken until cooked
and gravy is absorbed. Remove and set asife. Wash lotus leaves, put in
boiling water till pliable, drain and cool.
Heat another 2 tbs. oil, add pork and toss
for 1 min., add mushrooms and ¼ cup water, then cover and simmer for
10 minutes. Blend cornflower with ¼ cup water, thicken gravy with
this mixture when pork is cooked. Set aside.
Mix cooked rice with 3 tbs. oil, 1 tbs. soy sauce, ½ tbs. sugar and ½
tsp. salt. Mix in chopped meats and mushrooms. Place cooked leaf in bowl and fill with rice
over leaf margins and steam over boiling water for about 30 minutes.
one chicken (1500g)/one fresh lotus leaf
1.Clean the chicken, remove the
into two, flavor with spiced salt and cooking wine, brush with soy sauce,
drop into 6-fold heated oil and deep-fry till golden brown.
2.Remove to a casserole, add anise, wild pepper, salt, tomato ketchup, and soup
stock, stew till the seasonings permeate, remove, wrap in the lotus leaf, steam till soft and
tender, take out,
sprinkle with pepper.