糯米鸡

为了想要参加 Aspiring Bakers 的 Dim Sum affair, 脑海里，很多东西想要做，但是没时间。
排骨不喜欢我每天放工后，回家又做这个，弄那个的。星期六、日，常常都忙教会的事工。当然一有时间，就想弄些什么。

这次想吃糯米鸡，超爱吃的！排骨告诉我，做这个一定不会失败~
对他来说，可能没什么挑战性吧！因为家里的饭菜，都是他一手包办！他是我的厨师~
我告诉他，帮我切这个，腌肉等等。
他却说：你要上贴子，怎么是我在做?
没办法，我自己要动手了！

Original Recipe taken from：

Agnes Chang Delightful Snacks & Dim Sum (I modified the recipe)

Ingredients:

A. Marinate lap Cheong, chicken and mushrooms
1 lap cheong
300g chicken - sliced
4 mushrooms - soaked until softened and cut into half
2 cloves garlic
1 tsp sesame oil
1 tbsp oyster sauce
1/2 tbsp dark soya sauce
1/2 tbsp light soya sauce
1 tbsp Shaoxing wine
2 tsps sugar
1/2 tsp white pepper powder
1 tsp cornflour
1/2 shallot, chopped


B. Glutinous rice
250g glutinous rice (soaked up to 4 hours and drained)
1 tbsp oil
1/2 shallot, chopped
1/2 tsp sesame oil
1/2 tsp white pepper powder
2 tsp sugar 
1 tbsp oyster sauce
2 tsp light soya sauce
1/2 tbsp dark soya sauce
60ml soaked mushroom "water"


For glutinous rice
1. Heat up 1 tbsp oil, saute chopped shallot until fragrant. Add the glutinous rice and other ingredients/ seasonings in B.
2. Place this in a lightly greased steaming bowl.
3. Steam over medium high heat for 15 minutes.
4. Fluff the rice with a fork.
5. Place steamed rice aside for later use.


For the topping
1. Heat up a 1 tbsp oil, saute chopped shallot until fragrant.
2. Pour the ingredients A and stir fry until the meat is cooked.
3. Place aside for later use.


To assemble
1. In lightly greased bowls, place the lap cheong, chicken and mushrooms.
2. Cover with glutinous rice and press hard.
3. Sprinkle 2 tbsps of water and steam over medium-high heat for 30mins or cooked.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by Small Small Baker