Loh-Mai-Kai-糯米鸡 with belt and braces
This is an update post to my old post HERE with TIPs I have learned with age. I like to think with age come wisdom? I much preferred to make it this way nowadays. It is easier and for me a lot more convenient. My recipe remains the same but cooking method differ. I do not do everything in a day.
One day to wash, portion my chicken and marinate. Another day to cook and lastly to assemble and steam. I usually make quite a few to gift to friends and feed my freezer.
I don’t like my rice mushy but al dante. I actually give my chicken a spa treatment, chopped and marinate them beforehand, 2 days ago. I stored them in vacuum sealed containers. I also cooked the chicken and mushrooms yesterday and soaked my rice last night. Today it is only a matter of slicing the Chinese sausages, assembling and steaming them. I made 2kg of glutinous rice and a whole big fat chicken it takes two rounds of steaming. Tasting and packing takes time.
TIP – Save some of the chicken oil to oil your stainless steel tin ramekins.
TIP – I have discovered it is better to use water chestnut flour. Corn starch turns your stock watery but water chestnut flour would not.
TIP – When you fill your stainless steel ramekins, tap it on a chopping board but do NOT press hard. If you press hard you will have uncooked rice in the middle! Tapping is done at a slight angle so your rice don’t jump out.
TIP – Arrange your filled ramekins on your steamer. Then add the soaking rice water to just barely noticeable on top. That would be enough if you have soaked overnight.
TIP – I prefer a 40 minutes steaming on medium heat after water boiled. If you plan to freeze and steam again before eating adjust your time accordingly.
With all my love – enjoy making. They freeze extremely well. To eat just defrost in fridge overnight and them steam for like 10 minutes. Double the time if steam from frozen but common sense prevails – aka depending on the size of you LMK