Steamed Glutinous Rice, Lor Mai Fan (糯米飯)

Wednesday, 19 July 2017








Steamed Glutinous Rice, Lor Mai Fan (糯米飯)!

During my trip to Singapore recently, I saw a recipe for Steamed Glutinous Rice in a cookbook while browsing at the bookshop at Changi Airport.  I read it and I managed to cook it for dinner a few nights ago. I think I managed to recall most of the ingredients although I guesstimated the quantities. This recipe works well and my family enjoyed it!

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Serves: 5 servings

INGREDIENTS:

500g glutinous rice
Lemon juice extract from 1 lemon or 2 tbsp white vinegar.

Chicken, 1 breast and 2 thighs (cut in the your desired size)
10 dried shiitake mushroom (soak, drain, stems removed and cut)
50g dried shrimp (wash and drain)
50g dried scallop (soak and drain)
6 shallots (sliced)
5 cloves garlic (chopped)
Cooking oil
350ml water

Seasoning:
3 tbsp light soy sauce
1 tbsp thick soy sauce
1 tsp salt
¼ chicken cube
1 tsp ginger paste
1 tsp white pepper

Garnishing:
Chopped spring onion


METHOD:

1.  Soak glutinous rice with water and add lemon juice or white vinegar for 3 to 4 hours. Drain well. 

2.  The reason of adding lemon juice is to reduce the stickiness.

3.  Marinate chicken with the seasoning ingredients.

4.  Heat some oil in a wok, stir-fry shallots till brown and crispy. Remove the fried shallots and keep aside.

5.  Add garlic to the remaining oil and stir-fry till fragrant. Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for a short while.

6.  When the chicken turn white, add in the glutinous rice and 350ml water.

7.  Transfer all ingredients from the wok to a steamer tray. Steam over high heat for 30 minutes or until rise is cooked. Remove from steamer. Serve hot, garnish with spring onion and fried shallot.

Note:

I substitute the 350ml water with water used to soak dried scallop and mushroom.

 

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