Shaoxing Rice Wine Archives - Just Julie https://www.julieolive.co.uk/tag/shaoxing-rice-wine/ A Malaysian lost in Britain Fri, 06 Aug 2021 13:25:25 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Loh Mai Kai 糯米鸡 https://www.julieolive.co.uk/2020/03/30/loh-mai-kai-%e7%b3%af%e7%b1%b3%e9%b8%a1/ https://www.julieolive.co.uk/2020/03/30/loh-mai-kai-%e7%b3%af%e7%b1%b3%e9%b8%a1/#comments Mon, 30 Mar 2020 10:49:53 +0000 https://www.julieolive.co.uk/?p=2668 Today I am going to make Loh Mai Kai aka glutinous rice chicken. It’s another dish that disappeared with my old blog and now that we are in lock down and it’s too cold to go into my garden yet, I will update to this new blog. I make this dish once or twice a …

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Today I am going to make Loh Mai Kai aka glutinous rice chicken. It’s another dish that disappeared with my old blog and now that we are in lock down and it’s too cold to go into my garden yet, I will update to this new blog.

I make this dish once or twice a year only, hence it is not worth it for me to buy the proper bowls. Now that was before. I have since been given a set of stainless steel bowls especially for making this dish. I do not like using tin foil either so stainless steel bowls it is! If you do not have any then using rice bowls is all right too. I will never order or eat this dish outside, especially in London because I do not know how many times they have been steamed and re- steamed nor how long and how many days they have been kept. Have they been kept safely and hygienically and so on.

Once in a blue moon I will order at Dim Sum restaurants just to try but am too often disappointed with the soggy soft mess. I much preferred my glutinous rice to be al dente aka with a bit of a bite. Plus the fact my home made ones has more ‘liew’, toppings.

Mushrooms should be plum thick and saucy, chicken should taste of chicken which one can only get from chopping a whole chicken yourself. The Chinese sausage should be thin but not too thin with a bite to them, not soft so one can taste the different texture.

I always like to serve my home made Loh Mai Kai 糯米鸡 with spring onions and crispy garlic. Freshness from the spring onions and crunch form the crispy garlic, umami taste of the mushroom, sweet Chinese sausage, smell of sesame oil mingling with rice wine …………..

First updated on 19th April 2017 – Old lost blog

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Ingredients

Main Ingredients

  • Chicken pieces
  • Shitake mushrooms
  • Chinese sausages
  • Glutinous rice

Marinate for Chicken

  • Rice wine
  • Light soy sauce
  • Dark soy sauce
  • Five spice powder
  • Sesame oil
  • Chicken powder

To thickens the sauce

  • Soaked mushrooms water
  • Corn starch slurry
  • Salt & pepper

Marinate for the glutinous rice after soaking overnight

  • Pork lard
  • Caramel soy sauce
  • Sesame oil
  • Soy sauce
  • Cooking sauce from chicken

Frying the chicken and shitake mushrooms

  • Sesame oil
  • Minced ginger
  • Minced garlic
  • Marinated chicken pieces
  • Sat & Pepper (taste and season)

Instructions

  • TIP – Using a whole chicken bones in taste a lot better. I used some breast meat and middle wings and drumlets.
  • TIP – Make extra sauce.
  • TIP – Be generous with your Chinese sausages, slice thinly but not too thin and add 3 slices to each bowl.
  • TIP – Save the soaking mushroom liquid to add to sauce.
  • TIP – Your chicken need to be a tad saltier and stronger in taste than normal dishes so as to flavour the rice
  • TIP – I do not like to cook my Chinese sausages as I like them to be a bit firm and the colour to stay pink. The steaming is good enough to just cook them nicely.
  • TIP – Steaming time varied on how high your heat is and also depend if you want to eat now or freeze some for later. If you want to re-steam later then don't steam too long. Taste your rice.
  • Sauced Loh Mai Kai 糯米鸡
  • Sauced Loh Mai Kai 糯米鸡
  • Rice wine, soy sauce, minced ginger, minced garlic, Chinese mushrooms, oyster sauce, dark soy sauce and sesame oil. Ready and I let them sit overnight.
  • Lastly add in corn starch mixed with water
  • I have never tried the ‘STEAMED’ method so decided to try last night. I steamed for 30 minutes Normally I just marinate the rice overnight. Then assemble and steam for an hour. The marinate are soy sauce, dark soy sauce, salt, pepper, five spice powder, ½ cup water for 500g glutinous rice soaked for 4 to 5 hours, 1 tbsp sesame oil and 1 tbsp garlic oil.
  • Assembly

Update 30th March 2020 – the marinated soaked overnight glutinous rice, NO steam method. I much prefer this method. I find it easier to handle when packing into bowls in readiness for steaming. Although the steaming time is longer it taste better.

  • Chicken pieces with mince garlic and ginger
  • Adding in the soaked mushroom water. make more sauce.
  • I laced a tbsp of pork lard through the rice and marinate
  • Use some of the sauce on the rice
  • Brush pork lard lightly onto the stainless steel bowls.
  • Ready to assemble
  • Add a tbsp of the sauce to each bowl
  • After 30 minutes of steaming I added more sauce and steam for another 10/15 minutes

Updated a TIP 19/08/2020 – You need to bang bang the pots with rice on the table for a bit so the rice will fall into any open space (lubang lubang)

  • Ready for assembling
  • 1st layer – Chinese sausage, chicken and mushroom
  • Next layer of rice
  • Another round of a piece of chicken and more Chinese sausage. Now you bang on table a couple of times to tap so the rice falls into and open space.
  • Top with rice to nearly full then add some sauce from your chicken and mushrooms before steaming.
  • 19/08/2020

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]]> https://www.julieolive.co.uk/2020/03/30/loh-mai-kai-%e7%b3%af%e7%b1%b3%e9%b8%a1/feed/ 2 2668 Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) https://www.julieolive.co.uk/2019/01/09/braised-pork-rice-bowl-lu-rou-fan-%e6%bb%b7%e8%82%89%e9%a5%ad/ https://www.julieolive.co.uk/2019/01/09/braised-pork-rice-bowl-lu-rou-fan-%e6%bb%b7%e8%82%89%e9%a5%ad/#comments Wed, 09 Jan 2019 21:00:24 +0000 https://www.julieolive.co.uk/?p=913 Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way  Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want …

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Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way 

Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want to see another sausage or bacon strip for at least a month!

This is my take on Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

The most important different way in which I cook my Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) is that I like to fry my pork belly skin first. This gives the skin an extra ummmph. The skin also absorb more taste from your stewing ingredients.

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Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Ingredients

  • 1 kg Pork Belly skin on
  • Shallots
  • Garlic
  • Ginger
  • Bay leaves
  • Cloves
  • Sezhuan peppercorns
  • Cinnamon
  • Dried chillies
  • Star Anise

Seasoning

  • 1 heap tbsp Rock Sugar
  • 3 tbsp Caramel soy sauce
  • 3 tbsp Light soy sauce
  • 1 cup Shaoxing wine
  • 2 cups Chicken stock
  • 8 – 10 Mushrooms (soaked)

Thickening

  • Corn starch and water

Boiled Eggs

  • 4/6 Hard boiled eggs

Instructions

  • Pan seared the skin side until a bit brown. Removed and then sliced into chunky pieces.
  • In the pan add the sugar and the cubed pork belly. Give a good toss until light brown. Then add in the shallots and ginger.
  • If there’s too much oil remove the oil. Add in your bay leaf, cloves, Sezhuan peppercorns, Cinnamon, Dried chillies and Star Anise.
  • Add the mushrooms and all the seasonings plus wine and water. Cover and let everything simmer on low heat for an hour. 
  • Add in your boiled eggs and if you prefer your sauce a bit thicker then add in a mixture of corn starch and water blend.
  • Taste and season with salt, pepper and soy sauce. Taste. Taste. Taste.

Notes

TIP – I like to pan seared my pork skin before cooking. This gives the skin and extra nicer taste. the Q Q chewy taste.
TIP – I prefer to use chicken stock instead of water for my stewing but you can use water.
TIP – The amount of liquid you add in to the stew and the time depends on the cut size of your pork and also the heat.
  • I bought 4 fat strips of pork belly. fry on the skin side.
  • Like so
  • Then cut and place everything back into wok.
  • The ingredients
  • Remove the oil if too much.
  • Updated 3rd November 2019
  • Updated 5/8/2012 using ribs in
  • Frying the skin before braising
  • Ah just fit
  • Done

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