糯米鸡 Lo Mai Gai (Sticky Rice Chicken)

[Ho Kwok Leung]

糯米鸡，发源于中国广东省广州市，所属粤菜系。

菜品源流
相传糯米鸡起源是解放前广州的夜市，最初是以碗盖着蒸熟而成，后来为小贩为方便肩挑出售，改为以荷叶包裹。古代糯米鸡以糯米、瑶柱、虾干粒，或去骨的鸡翅等作馅料精制而成。传统的糯米鸡的份量较大，足有三四两米，吃一个糯米鸡基本就是半顿饭量。因此，1980年代起的广东酒楼推出材料相同，而体积小一半的“珍珠鸡”。

资料来源：百度百科


糯米鸡要注意糯米饭、馅料、包糯米鸡的荷叶的处理方法。

食材
馅的用料配方以1斤(500克)馅料计
五花肉4两(200克)、
叉烧2两(100克)、
笋肉或沙葛2两(100克)、
虾肉1两(50克)、
虾米1钱(5克)、
干章鱼5钱(25克)、
湿冬菇5钱(25克)

调料
盐1.5钱(7.5克)、
生抽2钱(10克)、
糖3钱(15克)、
鸡粉1钱(5克)、
味精1钱(5克)、
胡椒粉3分(1.5克)、
麻油5分(2.5克)、
清水或二汤0.5斤(250克)、
马蹄粉/生粉4钱(20克)、
油1两(50克)、
面粉4钱(20克)

烹饪方法
处理荷叶
应采用干荷叶，将荷叶用50℃左右的温水（将冷水、热水以1：1的比例兑出）洗干净，沥干水分，然后把荷叶切成折扇形。一般一张完整的干荷叶可以包两个糯米鸡。

糯米饭的处理
糯米要干蒸，在蒸之前要用温水(30~40℃)将糯米浸泡2个小时，沥干水，水温不能过热，冬天可以多浸泡1个小时。浸泡之后可以将糯米上蒸笼，用棉质的布铺在蒸笼上，然后用勺子将糯米舀到蒸笼上，糯米的厚度约3厘米，不要超过4厘米。在蒸的过程中可以用勺子将半熟的糯米进行搅拌，在搅拌的过程中可以稍微洒些水，用猛火蒸30~40分钟，糯米饭便蒸好了。接着将糯米饭倒在铁盆里晾凉。

在糯米饭还有余温的时候开始搅拌，每斤糯米饭加盐6分（3克)、糖2钱(10克)、猪油5钱(25克)、胡椒粉2分(1克)，拌匀。

糯米鸡馅的制作方法
1.
用清水1两(50克)将生粉4钱(20克)开成粉浆，将小部分生粉浆加入4两(200克）已切成1立方厘米方丁的五花肉中拌匀，将馅中的肉类放入锅里，过一过油。
2.
将浸泡好的虾米或干章鱼等海味爆香，加入绍酒3钱(15克），放入馅料及调料，加入清水或二汤，滚2~3分钟，用湿粉勾芡。
3.
将筛好的面粉加入正在煮的馅料中，不断搅拌，加入1两(50克)尾生油，搅拌均匀，直到馅料再起大泡，将馅料倒出，晾凉备用。
4.
一般一个糯米鸡用2.5钱(12.5克)的鸡肉，泡过油后加入调味料蒸熟。
包糯米鸡
将荷叶的底部朝下，排成格形，用熟油轻轻在表面上抹一层，然后按照糯米鸡的大小，将饭料放在荷叶上。一般糯米鸡的饭团为2~2.5两(100~125克)。荷叶底部先放上1两（50克）饭，加上碎馅和鸡块，再盖上一个饭团，接着将荷叶包好，糯米鸡即成型。包好的糯米鸡3~3.5两（150~175克）重，上笼用猛火蒸，单笼蒸15分钟，多笼蒸的时间稍长一些。

制作要点
(1)处理好饭，蒸好的饭要呈粒状，熟透不粘连。
(2)处理好芡汁，解开糯米鸡时，散馅上要有少量芡汁挂在饭上，因此芡汁的处理很重要。
(3）马蹄粉或生粉用开水勾芡，然后用筛好的面粉推芡。
(4)突出糯米鸡的特色，要加少量海味。可以加碎虾米、鱿鱼、干章鱼或干贝，突出海味风味。

**Lo Mai Gai (Sticky Rice Chicken)**
Originating from Guangzhou, Guangdong Province, China, Lo Mai Gai belongs to Cantonese cuisine.

**History**
Legend has it that Lo Mai Gai originated in Guangzhou’s night markets before the founding of the People’s Republic of China. Initially, it was steamed in bowls, but street vendors later adopted lotus leaves for wrapping to make it easier to carry and sell. Traditional Lo Mai Gai was made with glutinous rice, dried scallops, shrimp, boneless chicken wings, and other ingredients. Due to its large size (about 150–200g of rice per serving, equivalent to half a meal), Cantonese restaurants in the 1980s introduced a smaller version called "Pearl Chicken" (珍珠鸡), which halved the portion.

*Source: Baidu Baike*

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### **Key Considerations**
1. **Glutinous rice preparation**
2. **Filling ingredients**
3. **Lotus leaf handling**

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### **Ingredients**
*Filling recipe for 500g of filling:*
- Pork belly: 200g (cut into 1cm³ cubes)
- Char siu (BBQ pork): 100g
- Bamboo shoots or jicama: 100g
- Shrimp meat: 50g
- Dried shrimp: 5g
- Dried octopus: 25g
- Rehydrated shiitake mushrooms: 25g

**Seasonings:**
- Salt: 7.5g
- Light soy sauce: 10g
- Sugar: 15g
- Chicken powder: 5g
- MSG: 5g
- White pepper: 1.5g
- Sesame oil: 2.5g
- Water or secondary broth: 250g
- Water chestnut starch/cornstarch: 20g
- Oil: 50g
- Flour: 20g

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### **Cooking Method**
**1. Preparing Lotus Leaves**
- Use dried lotus leaves. Wash them in 50°C warm water (mixed 1:1 hot and cold water), drain, and cut into fan-shaped pieces. One leaf can wrap two portions.

**2. Glutinous Rice Preparation**
- Soak glutinous rice in 30–40°C water for 2 hours (3 hours in winter). Drain and steam in a cloth-lined bamboo steamer (layer ≤4cm thick). Stir halfway, sprinkle water, and steam over high heat for 30–40 minutes.
- Cool the rice in a metal tray. While warm, mix in per 500g of rice:
- Salt: 3g
- Sugar: 10g
- Lard: 25g
- White pepper: 1g

**3. Filling Preparation**
1. Mix 20g starch with 50g water to make a slurry. Coat 200g pork belly cubes with part of the slurry, then stir-fry briefly.
2. Sauté dried shrimp/octopus, add 15g Shaoxing wine, filling ingredients, seasonings, and broth. Simmer 2–3 minutes, thicken with starch slurry.
3. Add sifted flour to the filling, stir, then mix in 50g oil until bubbly. Cool.
4. For each portion: Use 12.5g marinated chicken (pre-oiled and steamed).

**4. Assembling**
- Place lotus leaf vein-side down. Brush lightly with oil. Layer:
- 50g rice → filling + chicken → 50–75g rice on top.
- Wrap tightly. Each parcel should weigh 150–175g. Steam over high heat: 15 minutes (single layer) or longer for multiple layers.

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### **Key Tips**
1. **Rice texture**: Steam until grains are separate and non-sticky.
2. **Sauce consistency**: Ensure a light sauce coats the filling when unwrapped.
3. **Thickening**: Use boiling water for starch slurry, then mix with sifted flour.
4. **Umami boost**: Add dried seafood (shrimp, squid, octopus, or scallops) for depth.