Do you know which of the Cantonese dim sum "Eight King Kongs" came out relatively late?
Yes, it is the "glutinous rice chicken" that is the best in the heart of rice products.
According to legend, the glutinous rice chicken originated in Guangzhou in the late Qing Dynasty and the early Ming Dynasty, and originally the glutinous rice chicken was a snack sold by hawkers along the streets of the night market to satisfy the late-night snacks of hungry diners. Vendors steamed fillings such as sticky rice, chicken, char siu and shiitake mushrooms and enjoyed.
Because it was popular with the public, restaurants in Guangzhou later also sold glutinous rice chicken. At that time, the glutinous rice chicken was not wrapped in lotus leaves, but was sold in a porcelain bowl.
Later, in order to facilitate the cleaning of dishes and plates, and Xiguan is rich in lotus leaves, so the chefs improved the use of lotus leaves to wrap rice balls, which were added with various ingredients such as shiitake mushrooms and salted eggs. The fragrance of lotus leaves penetrates into the glutinous rice chicken, and when tasted, the fragrance is overflowing, and the taste is even more commendable.
So that for decades, the image of glutinous rice chicken was fixed in the hearts of the younger generation in Guangdong and Hong Kong, that is, sticky rice wrapped in lotus leaves.
Glutinous rice chicken
- Food -
glutinous rice
Eggs Shiitake mushrooms Apricot abalone mushrooms
Pork Yaozhu egg yolk
The master here chooses Thai glutinous rice, Thai glutinous rice is relatively full, steamed out of the grain is clear, eat softer glutinous, and more sticky.
- Production -
1/ Treat glutinous rice
If you want to wrap glutinous rice chicken tomorrow, it is best to soak the glutinous rice in water the night in advance, let the water seep into the glutinous rice, and then steam the glutinous rice the next morning.
Season the steamed glutinous rice with soy sauce, stir well and let cool. Note that sticky hands when glutinous rice is hot, and it needs to be cooled before it can be used to wrap glutinous rice chicken.
2/ Sauté the filling
Slice the mushrooms, blanch them in water, then stir-fry in oil, then add apricot abalone mushrooms, lean meat, and chicken thighs and stir-fry evenly.
Season with sugar, salt, soy sauce and abalone juice. The master said that the stir-fried filling is different from our usual stir-frying, the stir-fried filling is mainly to let the ingredients fuse together, stir-fry until the flavor can be, do not over-fry.
Seeing that the meat is slowly shrinking, and the aroma of the mushrooms is also coming out, you can put a little old smoke to color. Finally, the corn starch water is hooked, and the fire should be reduced when the cornstarch is drawn, otherwise the filling will become a clump.
3/ Pack of glutinous rice chicken
First change the lotus leaf to a uniform specification, take a lump of glutinous rice that has been cooled and press it into a circle by hand and place it on the lotus leaf.
Add the yaozhu grains, salted egg yolks, lay a layer of sautéed filling, and cover with a layer of glutinous rice. Finally, fold the lotus leaves into a square in order.
4/ Steamed glutinous rice chicken
Bring water to a boil in a hot pot and steam the wrapped glutinous rice chicken in a steamer basket for 15 to 20 minutes.
Under the premise of adhering to the tradition, the master has made some innovations in the glutinous rice chicken. The steamed glutinous rice chicken removes the lotus leaves and places them in a bowl and presses into a circle.
Come and try it
Source: Pearl River Delta
Editor-in-Charge: Guan Mu