Chinese new year grill chicken with sticky rice.
1 whole free range chicken
3 tblsp yeo's sesame oil
2 tblsp lee kum kee oyster sauce
8 tblsp lee kum kee hoisin sauce
1 tblsp five spices
1 tblsp premium dark soy sauce
1tblsp lime juice
1 cloves garlic crushed
1 tsp pepper
Lo mai gai:
1 cups glutinous rice, soaked for 4 hour
1tblsp vegetable oil
1tblsp yeo's sesame oil
1tblsp rice wine
2 cloves garlic crushed
1tblsp ginger mince
2 tblsp lee kum kee premium light soy sauce.
1 tsp salt
1 tsp pepper
1 lap cheong ( chinese sausages)
3 shiitake mushrooms, soaked and cut into thin strips.
Combine all ingredients in a large bowl and add in chicken, cover and marinate in refrigerator 1 hour.
during waiting for marinate chicken, prepare and cook lo mai gai.
Heat up vegetables oil and sesame oil in wok add garlic, ginger and mushrooms stir fry until fragrant and brownish.
Add in lap cheong stir fry 1 minutes and add in glutinous rice stir fry until well mixed.
Transfer glutinous rice into pan with 250 ml water and steam at high heat for at least 20 minute.
Place lo mai gai in steamer, cover with lid and steam for 15 minute.
Meanwhile preheat oven 180c
fill lo mai gai inside the chicken and cover with aluminum foil than baked chicken for around 1 hour.
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