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Wednesday, December 22, 2010

Lo Mai Kai Recipe

Lo Mai Kai Ingredients:
  1.  250 g white glutinous rice
  2. 1 teaspoon salt
  3. 1 teaspoon chicken bouillon powder flavor
  4. 400 ml water
  5. 2 tablespoons cooking oil
  6. 3 pieces fresh shiitake mushrooms, sliced
  7. 5 salted eggs cooked, take the yellow
Fill:
  1. 2 tablespoons cooking oil
  2. 1 tablespoon sesame oil
  3. 5 pieces of red onion, chopped
  4. 200 g chicken meat, sliced
  5. 3 pieces fresh shiitake mushrooms, sliced
  6. 1 teaspoon salt
  7. ½ tsp pepper powder
  8. 1 tablespoon soy sauce
  9. 1 tbsp oyster sauce
  10. 1 tablespoon mushroom soy sauce flavor
  11. 1 tbsp dark soy sauce
  12. 1 tablespoon cornstarch, dissolved in a little water
Complementery:
  1. 8 notes of lotus leaves, washed
Cooking Directions:
  1. Soak glutinous white rice for 1 hour, wash & drain. Steam for 15 minutes, remove
  2. Boil water, add salt and flavor of chicken broth powder, glutinous rice and cook until the aron, lift. For those into eight sections
  3. Contents: heat the cooking oil with sesame oil, saute onion until fragrant. Add chicken, cook until it changes color. Add salt, pepper, soy sauce, soy sauce, mushroom flavor, thick soy sauce, oyster sauce and sliced shiitake mushrooms. Cook until chicken is cooked & Thicken with cornstarch solution
  4. Take a piece of lotus leaf, place 1 tablespoon of sticky rice. Put 2 tablespoons of dough on it contents, give the salted egg yolk, cover with 1 tablespoon of sticky rice then wrap
  5. Steam for 15 minutes until cooked,put off.
  6. Serve.
     
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