Lotus Leaf Glutinous Rice Chicken (珍珠雞)
the easier dim sum item you can make at home!
we recently hosted Chef Vicky Lee, the Chef-Owner of Ayah Dim Sum in our kitchen where she taught us through the steps of making a POPULAR Hong Kong-style Dim Sum.
Jan Jyu Gai (珍珠雞), or simply the SMALLER version of Lor Mai Gai (糯米雞) is very commonly found in dim sum restaurants. while locally, you might find the mass made version steamed in aluminium cups, in Hong Kong it is traditionally steamed in a parcel of dried lotus leaf which gives rice a smoky, earthy and almost herbal fragrance. Chef Vicky ‘halal-ifies’ this by using chicken fat to add aroma and umami, instead of the traditional pork lard.
we found the end result of this dish to be so satisfying, essentially becoming a complete meal on its own. Chef Vicky also recommends making these in big batches and freezing the parcels for when you want to eat them the next time. she suggests that you can simply re-steam them on high heat for 20 minutes before enjoying.
we look forward to making these again for our team lunches and we hope you too will try making some at home!
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Lotus Leaf Glutinous Rice (珍珠雞)
get ingredients for this recipe here! : Chicken seasoning powder, Chicken fat (recipe from Tori Paitan post)
here are other dim sum recipes you can explore making too!:
Brillint breakdown on how chicken fat can carry that umami load when pork lard isn't an option. I always wondered how halal dim sum could replicate that rendered animal fat depth, and substituting like-for-like fat soucres instead of leaning on gums or starches makes way more sense. Once made lor mai gai with extra dried shrimp and I was suprised how much the brininess amplified everything without making it taste oceanic.