荷叶糯米鸡 Lotus Leaf Glutinous Rice Chicken

曾经在许多的婚宴上吃过这道香气四溢的荷叶糯米饭。

当时就在心中想着，有机会也来自己烹调这道料理。

可是碍于荷叶难觅，结果就不了了之。

这次托点心月的到来，又激起我欲煮的冲动，

结果寻寻觅觅，终于让我遇上她的踪迹。

却因为数数十张的量数，让我有打退堂鼓的现象，

幸好贴心的主持人，慷慨解囊，乐捐予我3张荷叶，

哈。。。。哈。。。。。。手握这得来不易的荷叶，快快开工咯！！！

感恩哦，好姐妹！

荷叶糯米鸡
食谱参考 ：Butter. Flour & Me
可做大约5包

材料：
荷叶　3张
糯米 500克  （浸泡4个小时或隔夜）
香菇 10朵     （泡软，去蒂）
包装栗子 1包
鸡腿  2个
虾米    20克  （泡软，剁碎）
蒜茸   2汤匙
姜蓉   1茶匙

调味料：
酱油 1汤匙
麻油  1/2茶匙
黑酱油1/4茶匙
蚝油  1汤匙
赤砂糖 1茶匙
胡椒粉 适量
鸡精粉 适量

配料：
辣椒酱、青葱


做法 :
1。 将鸡肉斩块，以适量的麻油、酱油、花雕酒、赤砂糖、蚝油、胡椒粉、玉米粉腌制30分钟。　
2。 将荷叶一分二，用烧水浸泡10分钟，捞起沥干，抹净待用。
2。 热油锅，爆香蒜，姜蓉，下腌制鸡肉，炒几下，下香菇，中火翻炒均匀至鸡肉8分熟，捞起备用。
3。 热油锅，爆香蒜蓉加入虾米岁炒香，再把浸软糯米倒入，调入调味料。小火边翻炒边加少少的水，直道香气四溢，捞起备用。
4。 把适量的糯米饭放在荷叶上，再加入适量的鸡肉、香菇、栗子，然后把它抱起来，绑紧。

5。 将包好的荷叶饭摆在蒸笼里，用大火蒸上３０－４５分钟至熟即可。

 Lotus Leaf Glutinous Rice Chicken
Recipe adapted from ：Butter. Flour & Me
(Yield 5 pkts)
 
Ingredients：
3pcs lotus leaves
500g glutinous rice （soaked 4 hours or over night）
10 mushrooms   （soaked，stem removed）
1 pack   store bought chestnut
2 chicken thighs
20g dried prawn（soaked,chopped）
2tbsp chopped garlic
1tsp chopped ginger
 
Seasoning：
1tbsp soya sauce
1/2tsp sesame oil
1/4tsp dark soya sauce
1tbsp  oyster sauce
1tsp brown sugar
Some  pepper
Some chicken stock

Condiment ：
Chile sauce, chopped spring onion


Method:
1. Chop the chicken into small pieces, then marinate the pieces in sesame oil, soya sauce, rice wine(shao xin wine), brown sugar, oyster sauce, pepper and corn flour for about 30 minutes. Measure out the marination ingredients according to taste.
2. Half the lotus leaf and soak it in hot water for 10 minutes, then dry the leaf.
3. Heat some oil in a wok, then saute the garlic and chopped ginger before adding in the marinated chicken pieces. Stir-fry it a few times then add in the mushrooms. Continue stir-frying over a medium flame until the chicken is about 80% cooked, dish up and set aside.
4. Heat some oil in the wok, saute the chopped garlic then add in the dried shrimps. Saute them a bit more before adding in the drained glutinous rice and seasoning. Use a small flame, and add some water as you stir-fry. Dish up and set aside when it becomes very fragrant.
5. Place a suitable amount of glutinous rice on a piece of lotus leaf, then scoop in some chicken, mushrooms and chestnuts. Wrap up the package and tie it up.
6. Arrange the packages in the steamer and steam over high flame for 30 - 45 minutes until it is cooked. Serve warm.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.