Method 3: Lightly Stir Fry over med heat to coat with oil.Method 2: Lightly Oil & Transfer to an oiled plate and steam til done.Save Muslin sheet for cleaning basket under running water later.Remove from heat and set basket aside in a bowl.Once it begins to steam fully, reduce heat and let it steam around 20 minutes.Set the pot on a burner and turn the Heat on High.Set the lid in and make sure it forms a snug seal all the way around the basket over the rice.Be sure the basket is snug and secure all the way around the opening of the pot.Wipe down any stray grains with your wet muslin.Dump the last bit through the strainer to get all of the rice and carefully set it in.Scoop the rice out of the soaking bowl with a mesh scoop and set it into the basket over the Mesh Sheet.Set the Bamboo Rice Basket over the matching pot filled with water til just under the basket tip.You can use any round lid you have that’s around 8″-10″. You’ll also want a piece of Muslin or a Plant-milk Bag that can cover the rice. It’s a good Idea to use a Mesh Rice Bag/Sheet to make it easier to clean. You can get these Rice Baskets with a matching pot in most Asian food stores. This will yield the best, most flavorful results. Wash Glutinous Rice, Soak Overnight or at least 5-6 hours. Both styles can be made more individual & tender through steaming in a basket, or more soft and mixed together through cooking in water with a bit more water, or Pressure cooking it for longer, etc.Choose whichever one you prefer, both are great.The shorter Chinese style one turns out softer and more mixed together, which is important for Street-Style ones.The longer Thai style one (pictured) turns out more individual and tender Grains.Don’t let the hatred of a few drive you away from veganism. Making great dimsum that’s even better than what you get in the restaurants, on the other hand, will go a long way to reducing animal consumption and save countless animal lives. There is no reason at all to make enemies of China or Chinese people, as many vegans seem to be doing. Even the slightest, tiniest shift towards an occasional meatless meal in China has a bigger effect on the world than anything other countries can do. China is also home to most of the vegans in the world, as their vegetarianism doesn’t involve dairy or eggs, and most of the vegan meat substitutes originate in China, as did plant milk. Shouting at people and hating them and being angry will always have the opposite of the intended effect, and whatever you’re trying to say will be lost, or often elicit the opposite response hoped for.Ĭhina has nearly 2 billion people. If you want people to embrace veganism, and choose vegan options where available, you need to first befriend them, treat them nicely, show that you care, and then offer them delicious alternatives. The addition of minced Salt-Dried Radish and Whole Roasted Chestnuts (not Water Chestnuts), gave a really nice flavor in place of what is traditionally a Salt-Dried Yolk. I was much more careful with the sauce and ingredient seasonings as well. This requires more meticulous care and preparation than their counterparts, adding in as much flavor along the way as possible.įor this, I opted to make the rice in a Bamboo Basket, and then Steam them in a Bamboo Steamer, which made a tremendous difference to the final product. The key to making the shift to Veganism is to have alternatives available that are just as delicious, if not more delicious than their traditional counter-part. This is my all-time favorite food Lomaigai/Nuomiji, a dimsum dish from Southern China.Īll of the Vegan Items we used were Chinese Verisoy Brand (Taiwan) Garnish with a sprig of coriander or chopped spring onions.Lo Mai Gai 糯米鸡 – Dimsum Style Street-Style Lo Mai Gai 糯米鸡 Ingredients at the bottom of the bowl will appear on top of the glutinous rice.ħ. Do this by placing a plate over the bowl. When rice is ready, serve by turning rice onto plate. Prepare a steamer and put bowl of Lo Mai Kai to steam over low fire for 45 min or until rice is cooked tender.Ħ. Arrange chicken pieces, lup cheong and mushrooms in large oiled bowl.ĥ. In pan, heat sesame oil, put in glutinous rice with abalone sauce, fry till rice is dry and semi-cooked about 5 min.ģ. Combine mushroom and chicken, Chinese wine, soy sauce in a bowl and marinade for 15 minutes.Ģ. * 3-4 whole dried Chinese mushrooms, soaked and sliced or leave whole if mushrooms are not too largeġ. * 8 slices lup cheong (or half regular and half liver) * 1 cup glutinous rice, washed and soaked in 2 cups water overnight and drained * 1 piece chicken leg meat, trim off skin and excess fat, cut in bite size pieces This recipe serves 2-3 persons with more than generous chunks of chicken, lup cheong and mushrooms. I had a large piece of chicken leg meat and an urge to eat Lo Mai Gai 糯米鸡 for lunch after staying up all night watching the results of GE 2020.
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