Lo Mai Gai
Ingredients: long grain sticky rice, dried shiitake mushroom, dried shrimps, dried scallops, salt · 180 min cook time · 450kcal · ₩23,000
Ingredients
400g long grain sticky rice, 8g dried shiitake mushroom, 8g dried shrimps, 8g dried scallops, 1teaspoon salt, 0.125teaspoon MSG, 0.125teaspoon chicken bouillon powder, 60g melted lard, 100g chicken drumstick (deboned), 0.25teaspoon salt, 0.25teaspoon sugar, 0.5teaspoon cornstarch, 0.125teaspoon chicken bouillon, 0.125teaspoon white pepper powder, 0.5teaspoon soy sauce, 0.25teaspoon dark soy sauce, 0.5teaspoon toasted sesame oil, 40g bamboo shoots (diced), 2tablespoons peanut oil, 1tablespoon peanut oil, 1portion Lo Mai Gai sauce, 6pieces dried lotus leaf
Instructions
1. Quickly wash 400 grams of long grain sticky rice about three or four times until the rinsing water has lost about half of its original opacity. Fill with water and let it soak for at least four hours and up to overnight.
2. Soak 8 grams each of dried shiitake mushroom, dried shrimps, and dried scallops in cool water for the same amount of time as the sticky rice.
3. After soaking, drain the rice into a strainer. Nestling a damp cloth into a bamboo steamer, lay the rice in. Make a few holes with your fingers to help the rice cook evenly, then toss that over some bubbling water. Steam on high for a half an hour, returning every ten minutes.
4. Every ten minutes during steaming, ladle over one cup of cool water bit by bit over the rice, and flip things as you go. This helps ensure the rice stays moist and cooks evenly. After 20 minutes, evaluate the rice; if it's still a little dry or yellowish, repeat the water ladling and flipping. Otherwise, just flip.
5. Once the rice is done cooking, dump it into a big bowl and let it cool down. Once it's no longer hot to the touch, season with one teaspoon salt, an eighth teaspoon MSG, an eighth teaspoon chicken bouillon powder, and sixty grams of melted lard. Stir well, mixing the lard into the rice, and set aside.
6. Squeeze out the shiitake mushrooms, reserving the soaking liquid, and discard the stems. Dice the mushrooms and set aside. For the dried seafood, reserve the liquid (combining it with the mushroom liquid), mince the shrimp, and break down the dried scallop by crushing them with the flat of a knife. Toss in a bowl and set aside.
7. Cut 100 grams of deboned chicken drumstick into six even-ish pieces. Marinate with a quarter teaspoon salt, a quarter teaspoon sugar, half teaspoon cornstarch, eighth teaspoon chicken bouillon, eighth teaspoon white pepper powder, half teaspoon soy sauce, and quarter teaspoon dark soy for color. Mix well, then drizzle in a half teaspoon of toasted sesame oil, mix again, and set aside.
8. Dice 40 grams of bamboo shoots. Canned bamboo shoots are fine, or skip if unavailable.
9. Heat about two tablespoons of peanut oil in a pan over high flame. Add the chicken and fry for about thirty seconds, or until basically cooked. Toss in about a half cup of the reserved soaking liquid. Reduce flame to medium and let the chicken simmer until the liquid is mostly reduced (about six minutes). Take out the chicken and set aside.
10. Swirl in another tablespoon of oil into the same pan over medium flame. Add the dried mushrooms, shrimp, scallops, and optional bamboo shoots. Fry until fragrant, about one minute. Toss in the same half cup of reserved soaking liquid and any excess sauce from frying the chicken. Let that reduce away until almost nothing is left.
11. Add the pre-prepared Lo Mai Gai sauce to the pan. Cook for about a minute or two until it forms a good sauce. Take it all out and set aside.
12. Fold the dried lotus leaves into quarters and soak with 80°C water for a half an hour until pliable.
13. After soaking, squeeze out any excess liquid from the lotus leaves and cut them into quarters following the crease. Assemble the Lo Mai Gai by placing a portion of seasoned sticky rice, then some chicken and filling, and covering with more rice, then wrapping in the lotus leaf.
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