![]() ![]() In Hinduism and Buddhism, it's a sacred symbol of the path to spiritual awakening, often depicted as a pedestal for gods and deities. You can learn more about Kikkoman and follow them on social media here:Ĭheck out a quick story summary of our recipe!Īlso known as nelumbo nucifera or "hòh yihp" in Cantonese, the lotus is the national flower of Vietnam and India, with a ton of spiritual and cultural significance. The Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week.Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce.Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor (if applicable).Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors.My dad has been using Kikkoman flavors throughout his 50 year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, lo mai gai! Serve immediately or freeze any leftover steamed lo Mai Gai in a sealable bag.This recipe is brought to you in part by Kikkoman. In a large bamboo steamer, place the finished lo Mai Gai and stay over a wok filled with water (be sure to disallow the steamer to touch the water) and steam, covered for 90 minutes. Repeat until the rice mixture is depleted. Scoop 2/3 - 3/4 cup of the sticky rice mixture into the well-oiled centre and wrap into a rectangle. Cross the leaves and brush the leaf on top lightly with some oil. Take 2 pieces of banana leaves and wipe off any excess water. Add in the mushrooms and scallions and stir-fry until the chicken is cooked, atleast 1-2 more minutes.ĭrain the rice thoroughly and mix the chicken mixture with the rice until it is well-coated. Add the chicken and stir-fry for a couple minutes. In a wok, heat the vegetable oil over medium-high heat. Reserve the liquid and roughly chop the mushrooms. Cover and allow for the mushrooms to soak for at least 30 minutes or until softened. ![]() Place the mushrooms in a heatproof bowl and cover with boiling water. Drain and if the water is dirty, you may have to gently scrub down the banana leaves as some may be dirty (dependant on brand).Ĭover the sticky rice with water and soak for 2 hours. Soak the banana leaves in room temperature water while you prep the other ingredients. Cover and refrigerate while you prep the other ingredients. LO MAI GAI - serves 10 (adapted from The Woks of Life )Ĥ boneless, skinless chicken thighs, dicedġ tbsp vegetable oil + extra for the leavesġ pkg dried banana leaves, about 80 pcs (2 per pouch)Ĭombine all of the ingredients with the chicken thighs. Done.ĭid I scare you off? Oops! Know that this time-consuming dish is a treat but it is well worth it! Lazy AF? Throw it all in the rice cooker and don’t wrap it. Or maybe you want a Mexican-fusion twist on it? Use corn husks. I substituted banana leaves instead which was just as aromatic but narrower and more difficult to fold. A quick steam in your bamboo steamer or lazy-style reheating in the microwave gives you these pouches of sticky rice in just a few short minutes.Ĭan’t source lotus leaves anywhere? It’s okay. This makes a bunch which you can happily freeze post-steaming which I would happily recommend. Soaking the mushrooms, soaking the leaves, soaking the rice, marinating the chicken, the chopping, the overall prep! Plan wisely. Making lo mai gai also takes a little bit of pre-planning as well. Also just as good - just with a LOT less work. Not only did I make this method on the stovetop, wrapping, and steaming for another 90 minutes, but I have to admit I got exhausted halfway through and through the rest in the rice cooker for no mi fan. Know that this is time consuming and tedious. But I picked a time where I expected to have a mini dim sum get together at my friend Anna’s during Phase 2 and had the hugest headache so it wasn’t the most enjoyable memory! I was craving lo mai gai for so long I thought, “Hey, why don’t I just make this myself?”. ![]() Minimum 4 people are needed for an enjoyable time, in my opinion, you know, because I need a spread.Īlthough my palate can handle just about anything, I always go down with my favourite dim sum of all time: lo mai gai, or lotus-wrapped sticky rice. And don’t even try to get at me saying “just go for dim sum with your boyfriend”. I went out for dim sum once with a couple friends when the restrictions were being lifted in early summer but since things are a little muddied again, I’ve decided to just cut it out completely. Moving the frustration aside, one thing I am definitely missing since pre-pandemic times is going out for dim sum. But we can all still go to restaurants and gyms?! What? It’s a weird time that comes with new restrictions given how liberal we were during the summer and fall but can be confusing nonetheless. ![]()
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