![]() There are a heap of great recipes out there, and this one is an amalgam of a couple of the best, with a few amends of my own. Moving to Melbourne recently, the amount of Chinese grocers that stock these to take home and steam yourself are fewer and far between than Sydney, so I decided to learn how to make them myself. Mum used to buy a few extra so we could take them to school, obviously I was THAT kid with the weird lunches (and proud of it, to this day). One of my favourite dishes is this one, little packages of sticky, fragrant lotus-scented rice, and succulent chicken and all kinds of other savoury, umami goodies packed within. Growing up in the very Anglo suburbs of Sydney, it was one of the traditions we had during the week where I felt we connected to our Chinese culture - unsurprisingly, it’s always about food. Cooking time should remain the same for 8-quart size but will take longer to pressurize.I grew up going to Yum Cha every Sunday as a kid. *Recipe is written for 6-quart Instant Pot. I love it when you guys snap a photo and tag to show me what you’ve made □ Simply tag me #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Vegetarian options: You can replace the meat and sausage with more mushrooms and/or some seitan or vegetarian meat, beans like chickpeas. You can also reheat in the steamer over medium heat until heated through, about 5-8 minutes. Simply reheat in microwave until it’s heated through. Let it cools down completely and then keep in an air-tight container for 3-4 days. For presentation, place one serving plate on top of the container and then invert upside down (so the bottom is on top now) and garnish with cilantro leaves and/or chopped green onion if you like Let the lo mai gai sit in the container for 10 minutes. Press pressure cooker, high pressure, and set the timer to 30 minutesġ0. If using glass and ceramic material, you may need to add extra 5 minutes or longer to the cooking timeĬlose the lid. You can use a round 7 inch glass container, stainless steel, or anything that is labeled “oven proof” can be used. In a large heat-proof container (that can fit into your instant pot, mine is 6-qt IP). ![]() Pour 2 cups of water into the inner pot of the instant pot. Use a spoon to help you gently push the rice into the liquid. Add the rice mixture along with the liquid into the containerĨ. Place the marinated chicken, mushrooms, Chinese sausage, chestnuts (if using) at the bottom of the containerħ. If using glass and ceramic material, you may need to add extra 5 minutes or longer to the cooking time. You can use a round 7-inch stainless steel, aluminum, or metal is recommended, or anything that is labeled “oven proof” can be used. If you plan to use lotus leaves, brush with some oil, line the 7-inch round pan with the lotus leaves. Pour in the water and mix everything to combineĦ. Add the rice and seasonings and cook until fragrant, about 1-2 minutesĥ. Add garlic, purple onion, and dried shrimp until fragrant, about 2 minutesĤ. Remove sausage from the pot and set asideģ. When it’s hot, add oil to the inner pot and saute the Chinese sausage for about 1 minute until lightly char and also some of the oil will render out too.Ģ. Sometimes the space is a bit limited with Instant Pot. You can split into 3-4 smaller bowls if you prefer. For instant pot, I make one large 7 inches lo mai gai. The word glutinous is just to describe the sticky or “glue” like texture of the rice How to make lo mai gai with Instant Pot pressure cookerġ. Glutinous rice is one type of rice and it does not contain gluten. Glutinous rice is also known as sweet rice or sticky rice. Glutinous rice is not the same as sushi rice or any short-grain rice. ![]() It may not be an authentic way of cooking lo mai gai, but I can assure you that you will love the end result still. I don’t have to soak the rice for 4 hours or longer. With a multi-cooker like Instant Pot, I can make lo mai gai without much planning. Without using a pressure cooker, glutinous rice needs to be soaked before cooking to reduce cooking time. ![]() The leaves impart quite an amazing flavor to the rice. ![]() The glutinous rice is cooked with umami ingredients like dried shrimp and Chinese sausage and then steamed with chicken wrapped in lotus leaves. Lo mai means glutinous rice in Cantonese. Lo mai gai is popular Cantonese dim sum dish. Seriously no fuss easy recipe and flavorful. Traditional savory steamed glutinous rice with chicken you found at dim sum restaurant is pressured cooked in Instant Pot. ![]()
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