Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in ‘dim sum’ restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds of Chinese buns and fried fish balls.
Personally, I love to line my steaming tray with bamboo leaves and then topping the bamboo leaves on the tray of rice before steaming. This creates a special aromatic flavour to this dish. If you like something fancy, you can also use bamboo leaves to wrap them in small packages before steaming them. The bonus for this is the extra packages can be stored in the freezer for future consumption. The fragrance which exudes from the bamboo leaves is just amazing!!! Just thinking about it makes me hungry now…….
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Serves 5
INGREDIENTS:
550g glutinous rice
3 chicken thighs, deboned and cut into desired cubes
10 Shiitake mushrooms – soaked, drained, stems removed and cut into small cubes
50g dried shrimp, washed and drained
50g dried scallop, soak and drain (optional)
30g to 50g toasted peanuts (optional)
6 shallots, sliced
5 cloves garlic, minced
Cooking oil
350ml homemade chicken stock/water
Seasoning:
3 tablespoons light soy sauce
1 tablespoon thick soy sauce
1 teaspoon oyster sauce
1 teaspoon salt
1 tablespoon ginger paste
1 teaspoon white pepper
Garnishing:
Chopped spring onion
Chopped Chinese parsley
Sambal Chilli/Garlic Chilli
METHOD:
- Soak glutinous rice with water for 3 to 4 hours. Drain well.
- Marinate chicken with the seasoning ingredients for an hour or more.
- Heat some oil in a wok and add in the shallots till brown and crispy.
- Remove the fried shallots and when cool, keep it in an air tight jar.
- Using the same oil, add the minced garlic and stir-fry till fragrant.
- Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for 2 to 3 minutes.
- When the chicken is almost cooked, add in the glutinous rice and 350ml chicken stock/water.
- Transfer all ingredients from the wok to a steamer tray.
- Add in the toasted peanuts.
- Heat up sufficient water in the wok and transfer the tray of rice into the wok. Cover with a layer of bamboo leaves and steam over high heat for 30 minutes or until rice is cooked.
- Remove from steamer. Garnish with spring onion, Chinese parsley, and fried shallots.
- Serve it hot with chilli of your choice.
Notes:
- Dry scallop is added to enhance the flavour of the dish, and my family loves it too! So, it was a good ‘reason’ to do so.
- If you are a peanut lover like my husband and son then you can add peanuts to give a “crunch” to the texture. Otherwise, you can omit it.
How-to wrap the glutinous rice in small packages:
