Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce.Place sweet sausage, cured pork belly and shiitake mushrooms fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.Marinate chicken with salt, light soy sauce, pepper and oyster sauce.Drain and then place in a steamer to steam for around 20 minutes (almost cooked). Pre-soak the sticky rice for at least 2 hours.1 chicken leg (bone removed and cut into small pieces).2 green onion (white and green part separated).1 cup sliced Chinese cured pork belly (lop yok).1 and ½ cup sticky rice (either short grain or long grain). ![]() And they brings small difference from the appearance and taste. I have listed two methods of assembling a Lo Mai Gai. Generally, Lo Mai Gai is quite easy to prepare and as long as you get high quality ingredients, you can make outstanding tastes. Later, I found it quite popular among my Cantonese colleague as breakfast. I love Har Gow, chicken feet, all kinds of cake and lo mai gai. ![]() That memory has started my life of cooking and making Guangdong dishes at home. During the first job year in Shenzhen, we climb the Southern mountain every Sunday and after that we order a large amount of dim sum dishes and chat with each other from 9:00 am to 11:00 am in a famous local dim sum hall. Before moving to Guangdong province, I simply refuse food from other cuisine especially Guangdong province. I was born and grew up in Chongqing, the municipality originally belongs to Sichuan area. That's why I made that easy sticky rice ribs several days ago. Sticky rice has stronger aroma than normal rice and can absorb the juice and taste better. It is quite easy to make a yummy sticky rice dish with all kings of meats and even vegetables and fruits. It is a very popular Chinese style Lo Mai Fun recipe. It contains all sorts of yum ingredients sticky rice, chicken, sweet sausage (lop cheong), Chinese cured pork belly (lop yok), salted egg yolk and shiitake mushrooms. Serve immediately.Lo Mai Gai (steamed sticky rice in lotus leaf),one of the most classic and popular dish in dim sum halls, is easy to make at home. Arrange squid on a serving plate, drizzling with remaining braising liquid and garnishing with sliced scallions if desired.Transfer squid to a cutting board and cut into ½-inch thick slices.Cook, turning squid frequently, until squid is shiny and glazed, 1 to 2 minutes. Add ¼ cup reduced braising liquid to the skillet.Add squid and cook, turning occasionally, until browned in spots all over, 4 to 5 minutes. In a separate nonstick skillet, heat the remaining tablespoon of oil over medium-high until lightly smoking.Cook braising liquid over medium-high heat until reduced by ⅔ and able to coat the back of a spoon, 10 to 12 minutes. Remove and discard scallion and ginger pieces from braising liquid.Transfer squid to a paper towel-lined plate and pat dry. Simmer until squid is tender and rice is cooked, flipping squid halfway through cooking, about 30 minutes.Add the remaining braising ingredients to the pan and bring liquid to a simmer over high heat. Arrange squid in a single layer in the skillet.Using a teaspoon, fill each squid tube with rice mixture about ⅔ full, leaving at least 1 inch of empty space from filling to opening (be careful not to over-stuff or squid will burst during cooking).Transfer rice to a medium bowl and wipe skillet clean.Stir the sliced scallion, soy sauce, oyster sauce, dark soy sauce, sugar, and sesame oil into the rice mixture.Cook, stirring frequently, until liquid is fully absorbed, 2 to 3 minutes. Add rice wine and reserved shrimp and mushroom soaking liquid.Add rice and cook, stirring frequently, until grains are translucent around edges, about 2 minutes.Cook, stirring occasionally, until squid is opaque and just cooked through, about 1 minute. Continue cooking, stirring frequently, until softened and fragrant, about 1 minute. Add minced shallots, garlic, ginger, and mushrooms.Cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. ![]()
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