sticky rice with chicken

Three slices will be used for each Lo Mai Gai. If you want to eat it on the next day, allow them to cool and chill them in the refrigerator. Remove chicken from marinade (reserve marinade) and place in the wok and stir fry for 1 1/2 minutes until nicely browned but not quite cooked through. Mix well. It is quite colourful, isn’t it? When you see the casing of the sausage puff up, remove the sausage from the water and discard the casing. When you want to serve, reheat them on the steamer over boiling water for thirty minutes, You can do this directly from the freezer. The amazing flavor of Lo Mai Gai came through beautifully with the combination the chicken, Chinese sausage, and dry shiitake mushrooms, which is the tested combination in traditional Chinese cuisine. Sticky Rice with Chicken. Delicious. Pan-fried the chicken on both sides until it is slightly brown. To be honest, I’ve never seen a recipe like this anywhere before. Set aside. This data was provided and calculated by Nutritionix on 3/6/2019. Sam. Happy to know that you all like the Lo Mai Gai. The unique step is cooking the rice ahead and freezing it. Let me show you how to prepare Lo Mai Gai step by step. https://ohmydish.com/recipe/lemper-ayam-sticky-rice-with-chicken-filling Pre-soak the sticky rice for at least 2 hours or overnight. I just subbed the bok choy with baby cabbage (hard to find and expensive in South Africa), Note: The recipe says to cook 1 cup of rice which yields 3 cups of cooked rice. Arrange the rice packages in the steamer and steam for 1 hour 30 minutes. With the chicken, how superb would it be! Remove the sausage and leave the oil rendered from the sausage in the pan. Mix all the items in Ingredients A, and marinate for at least one hour or overnight if time is allowable. Great tasty recipe. Reason is because the leaves wilt in an instant whereas the stem requires some cooking What did the chicken come out looking like?? Cut off the twine and serve hot. Remove fried rice from wok into large bowl. So the recipe directions are to cook 1 cup of uncooked rice, but then to divide it into 2 bags and only use half for this recipe. Thanks for following my lo mai gai recipe. Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and spicy chicken recipe. This Sticky Chicken With Vegetable Fried Rice has it all! Can I substitute or omit oyster sauce as most Canadians (that I know) don’t take seafood? Cleaned and soak the sticky rice for at least four hours or overnight. Thanks for trying out the recipe. There’s also vegetarian oyster sauce – the flavour without the actual essence. Thinly slice the chicken thighs into small bite-size pieces. Heat wok or fry pan over high heat. I made this last night. It has all the ingredients of the Loh Mai Kai that my mum, who is 90 years old now, passed down to me. Add sesame seeds and toast for 15 seconds, then remove. Yes. Your email address will not be published. Add the bok choy stems, cook for 30 seconds. After the steaming time is up, unwrap one of the packages and make sure the rice is cooked and the desired softness. N xx. I tried this recipe, I’m not sure if I didn’t fully read the instructions correctly or what but it didn’t come out how you made it look. Marinating the meat and popping it into the freezer is nothing new. The whole reason I created this recipe was so I could have a really punchy flavoured Asian stir fry that tastes fresh but is mostly made ahead. Let sit and marinate for 30 minutes. Sometimes, when having a party, I make a bigger version by lining a 12-inch bamboo steamer with either lotus or bamboo leaves and layering rice & chicken, mushroom & Chinese sausage alternately and then steaming it. I’m trying to make some freezer meals to prep for our new baby. It’s so versatile! It is my secret ingredient in my Asian style marinades that I want to be glazed, like my Sticky Chinese Chicken Wings. This type of Dim sum is what we called Lo Mai Gai over here. Hi KP Kwan, I’m a Malaysian living in Sask Canada. You don’t ordinarily think of fresh stir fries as make ahead, freezer friendly meals. Hi Marie, Whoot! This was fantastic! Your pictures make my mouth water and this dish looks better than any take out ever! You only need 1 1/2 cups of cooked rice for this recipe. Thanks for picking that up Jessica! Thank you for letting me know – N xx. Risotto rice is not suitable for this recipe. KP Kwan. I have a question about the tomato sauce; is it tomato sauce that I would use for Italian recipes, or is it what we North Americans call Ketchup? Servings: 4 Prep Time: 45 minutes Cook Time: 1 hour and 30 minutes, Liberty Square 3601 Hwy 7 suite 400 Markham, ON L3R 0M3. Hi Nicia! Add carrot, peas and corn and stir fry for another 30 seconds. Steam over medium heat for half an hour, covered. “It’s a meal that kids love but can easily be given a “grown up” touch with a dash of chilli sauce.”.

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