What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
LO MAI GAI
Lo Mai Gai, Lo Mai Kai or Chinese Steamed Glutinous rice with chicken, Chinese sausage and shiitake mushrooms is a common dish found in Dim Sum restaurants. Commonly eaten for breakfast or brunch this is easily one of the most popular Dim Sum dishes out there.
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I remember waking up on weekends to go out for a nice Dim Sum breakfast and this would always be one of the dishes we ordered. The savory fragrant rice paired with the tender and perfectly seasoned piece of chicken, the soft plump mushroom and the sweet Chinese Sausage, there really is no better way to wake up in the morning.
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Being made out of glutinous rice it instantly becomes super addictive, you will instantly be drawn to the smell, the sticky yet intoxicating aroma and texture. This is a simple home made version that will sure to get your belly growling and your mouth drooling.
LET IT BE STICKY!
1.
Wash 2 cups of glutinous rice and let it soak in water for at least 4 hours or longer.
2.
Soak 12 pieces of dried shiitake mushrooms in some boiling hot water.
3.
As the rice and mushrooms are soaking you can marinade the chicken. To do this peel and grate 4 cloves of garlic in a large bowl.
Ingredients
1.
2 Cups Glutinous Rice
2.
400g Chicken Thighs
3.
2 Chinese Sausage
4.
12 Dried Shiitake Mushrooms
5.
6tb Dark Soy Sauce
6.
4.5tb Light Soy Sauce
7.
1tb Five Spice Powder
8.
1 White Onion
9.
8 Cloves Garlic
10.
1tb Corn Flour
4.
To the bowl add in 3tb of dark soy sauce or cooking caramel, 1.5tb of light soy sauce, and 1tb of corn flour. Mix well.
5.
Chop your chicken into manageable pieces or bite size its all up to you and mix well with the prepared marinade. Cover with cling wrap and let it do its magic.
6.
Once your mushrooms are soft which should take about an hour add drain the water and add it into the marinade with the chicken and mix well. Cover with cling wrap again and let it marinate till the rice is ready.
7.
Peel and finely mince 4 cloves of garlic and 1 white onion. Set aside.
8.
Once the rice is done drain and set aside. Heat up a wok or pan to medium high heat with enough oil to coat the base of the wok or pan.
9.
Once hot add in your onions and garlic and fry till fragrant. Once fragrant add in your drained rice, 1tb of five spice powder, 3tb of dark soy sauce or cooking caramel and 3tb of light soy sauce and mix well.
10.
Add in 1cup of water to the rice and mix well till most of the water has been absorbed. Then add in another 1.5 cups of water and continue to fry till the mixture starts to thicken. Transfer the contents into a heat proof bowl or preferred steaming container.
11.
Set the rice up to steam in your preferred way for 30 minutes.
12.
As the rice is steaming thinly slice your Chinese sausage and fry it on medium low heat till cooked.
13.
In the same pan you should now have a lot of oil extracted from the Chinese sausage, add in your chicken and mushroom mixture and fry till cooked. You should get a nice thick saucy mixture, add in some water if it gets too dry. Set aside till your rice is done.
14.
Now its time to assemble everything. In a heat proof bowl lay down your mushroom, chinese sausage and chicken in any pattern of your preference. Then scoop in your glutinous rice and pack it down tightly.
15.
Cover with some aluminum foil and set it to steam for an additional 10 minutes.
16.
Remove the foil and using a butter knife go along the bowl to release the rice and invert the whole thing onto a plate. BECAREFUL ITS HOT.
Serve up right away and enjoy with some tea.