The Chinese Chicken Cookbook by Eileen Yin-Fei Lo

Author:Eileen Yin-Fei Lo
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2004-04-04T05:00:00+00:00

Stir-Fried Glutinous Rice with Chicken

(GAI LOP CHAU NOR MAI FAN)

This is a classic dish from Chinese teahouses, usually heralded by waitresses with their carts singing, “San chau nor mai fan.” This phrase literally means combining all of the uncooked ingredients and then stir-frying them. The familiar smooth domed mounds of rice are the result. Glutinous rice is cooked with different ingredients, packed into a rice bowl and then turned over. My adaptation is to replace the customary Chinese bacon and sausage with chicken.

2 cups glutinous rice

2 cups cold water

8 cups boiling water

3 tablespoons onion oil (page 39)

¾ teaspoon salt

1 cup roasted chicken (page 60) cut into ¼-inch dice

FOR THE SAUCE

1½ teaspoons light soy sauce

1 teaspoons dark soy sauce

3½ tablespoons oyster sauce

½ cup finely sliced scallions

2 tablespoons finely sliced fresh coriander

Put the rice in a bowl and wash and drain the rice three times by rubbing the grains between your palms. Rinse and drain. Put the rice in an 8-inch cake pan and add the cold water. Place the cake pan in a steamer and cover. Pour the boiling water into a wok, place the steamer in the wok, and turn the heat to high. Steam the rice for 35 to 40 minutes until the rice becomes translucent. Transfer the rice to a bowl and allow it to cool. While it cools, mix the sauce ingredients in a bowl.

Heat a wok over high heat for 30 seconds. Add the oil and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the salt and stir briefly. Add the rice, stir, and cook until the rice is very hot. Add the chicken and stir for a minute. Add the sauce, lower the heat to medium, and stir and mix, making certain the rice and chicken are evenly coated. Add the scallions and coriander, and stir. Turn off the heat.

Serve in the traditional manner by packing the rice into individual rice bowls and then upending them on heated plates to create perfect rounded mounds. Serve immediately.

MAKES 4 SERVINGS

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