Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

lotus leaf wrap steamed sticky rice chicken recipe chinese dim sum

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

lo mak gai recipe chinese dim sum sticky rice lotus wrap chicken stuffing steamed

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

steamed chicken wrap lotus leaf sticky rice abalone mushrooms recipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai stuffed steamed sticky rice with chicken abalone salted egg yolk lotus seed

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

  • 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
  • 1  cup glutinous rice or sticky rice
  • 1 boneless kampong/malay chicken breast
  • 1 tbsp dried shrimp, soaked, finely chopped
  • 2 dried hioko/chinese mushrooms, soaked, chopped
  • 1 dried woodear mushroom, soaked, chopped
  • 1 salted duck egg yolk
  • 3 salted quail egg yolk
  • 30 gr dried lotus seed, soaked
  • 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
  • 2 small processed / rehydrated dried abalone, cut in half
  • 1 tbsp angciu/ chinese rice wine
  • 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
  • 1/2 tsp szechuan peppercorn, toasted, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly grounded black pepper, to taste
  • 1 1/2 cup water for boiling the sticky rice
  • 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
  • 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

  • Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
  • Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
  • In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
  • Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
  • Turn off the heat and set aside
  • Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
  • Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
  • Meanwhile, pat dry the lotus leaf and apply some oil to the surface
  • Put half amount of the sticky rice, make a circle hole in the middle
  • Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
  • Put the marinated chicken mixture in the middle until covering the salted egg yolk

how to make steamed  sticky rice chicken dim sum chinese recipe

  • Add the remining glutinous or sticky rice to cover the stuffing

step by step making lo mak gai steamed sticky rice wrpped in lotus leaf

  • Pour the chicken stock/Brand’s essence of chicken over the sticky rice
  • Wrap the lotus leaves just like you make an envelope

glutinous rice steamed dim sum wrap lotus leaves chicken recipestep by step lo mak gai recipe steam chicken sticky rice in lotus wrappedresep dim sum ayam ketan bungkus daun teratai

  • Tide up the lotus parcell with butcher twines

lotus wrap sticky rice chicken glutinous rice chicken abalone recipe

  • Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

steamed chicken with sticky rice glutinous rice recipe

  • Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

abalone porridge recipe korea rice porridge  abalone

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

rice porridge with slice abalone recipe dried abalone porridge

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Jeonbokjuk recipe abalone rice porridge korean recipe

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

sliced abalone rice porridge recipe korean Jeonbokjuk

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

resep abalone bubur abalone korea

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
  • 150 gr rice, soaked 30 minutes and drained
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 6 cloves  garlic, bruised, finely chopped
  • 3 cloves shallot, finely chopped
  • 3 cm red ginger, bruised
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
  • 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
  • 8 cups chicken/ fish stock
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
  • Add the rice and continue saute another 3 minutes
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • pigeon egg (chicken or quail egg can be the substitude)
  • chopped bird’s eye chillies
  • chopped garlic chieves
  • peyek, indonesian rice fluor cracker with salted anchovies
  • crispy seaweed (couldn’t find this lately)

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