Foodabc Chinese cuisine Hong Kong cuisine

Hong Kong style dim sum glutinous rice chicken

2025-03-29 02:59:16 705

Hong Kong style glutinous rice chicken is entirely derived from Guangzhou glutinous rice chicken, but many tea restaurants nowadays are no longer authentic. Most of them steam the ingredients before wrapping them in lotus leaves for sale, because the lotus leaves look fresher and as if they have just been baked. In order to save costs, the selection of chicken, glutinous rice, and ingredients is also focused on saving money< br>

Details of ingredients

Technique

difficultyintermediate
workmanshipsteam
tasteother
timeThree hours

Steps to make Hong Kong style dim sum glutinous rice chicken

Soak glutinous rice in water for 4 hours. After soaking glutinous rice in water, it will swell, so be sure to reserve space in the pot.
2. Put the lotus seeds and Job's tears into a steamer, and add a little honey to the bowl.
3. Put the soaked glutinous rice into the first layer of the steamer.
After the water boils, steam over medium high heat for 30 minutes.
5. Put some chicken oil to moisten the pot (because it does not stick to the pot, less oil is added. If it is not a non stick pot, more oil should be added to avoid sticking to the pot and sticking to the bottom. Moisturizing the pot means allowing oil to flow through every part of the pot)
6. Put the chicken leg meat in the pot, with the skin facing down, and fry over low heat until golden brown. (Chicken legs are juicy and tender, making them the most suitable. With the skin facing down, the chicken can be self oiled. Fry the chicken legs until golden brown without adding any oil.)
7. Put in the shiitake mushrooms. At this point, there is chicken fat in the pot, so there is no need to add oil.
8. Add a little water to the pot.
9. Stir fry and boil until the water boils.
10. Add oyster sauce and mix well.
11. Stir fry continuously until evenly colored and collect the sauce.
After fully collecting the juice, it can be scooped up and set aside.
13. Take out the steamed glutinous rice and spread it with a spoon to release water vapor, but do not wait until it cools down. The speed should be fast and the temperature of the glutinous rice must be maintained.
14. Prepare half a bowl of cold water and add an appropriate amount of salt. Do not add too much salt as soy sauce is also needed.
15. Add an appropriate amount of sugar, a little more sugar, which is the overall source of saltiness, one-third of soy sauce+oyster sauce+salt. (This is the key point. If there is too little sugar, glutinous rice will definitely become bitter and salty. It has nothing to do with how much salt or soy sauce you add, because glutinous rice likes sweetness or saltiness.)
16. Add pepper powder and soy sauce.
17. Add oyster sauce and stir evenly.
18. Pour the mixed seasoning sauce into the glutinous rice at a fast speed. For long glutinous rice, it is necessary to maintain the temperature and mix well while pouring, allowing the seasoning sauce to fully combine with the glutinous rice. Therefore, for slow movements, prepare the seasoning sauce before taking out the glutinous rice.
19. Add lard and mix well.
20. Because glutinous rice is hot, the lard will melt on its own during mixing, causing the glutinous rice grains to disperse. This is very important, as glutinous rice must disperse from grain to grain.
21. Take out the steamed Job's tears.
22. Mix in glutinous rice.
Mix Job's tears and glutinous rice evenly.
24. Blanch the washed lotus leaves in boiling water, take them out and lay them flat, then fold them in half.
25. The rough side is facing upwards.
26. Spread the mixed glutinous rice flat on a lotus leaf, and press a groove down in the middle of the rice.
27. Take out the lotus seeds from the steamer.
28. Put chicken and lotus seeds on top of glutinous rice.
29. Place one mushroom, one mushroom per mushroom is enough. It looks beautiful and flavorful.
30. Scoop an appropriate amount of glutinous rice to cover the filling.
31. Fold left to right.
32. Fold to the left on the right.
33. The lotus leaf rolls forward.
34. Put the packaged items into a steamer. The steamer should be hot, and the water should be boiled before steaming for 20 minutes.
After steaming, you can eat it.