Preparation time: 135 minutes
Servings: 4
Lo mai fan is a dish of glutinous rice seasoned and sautéed with lap cheong, cured and smoked Chinese sausages. Stuff your roasted chicken with lo mai fan and get a complete Asian-flavored meal!
INGREDIENTS
- 850-1200g chicken
- 2 Tbsp Shaoxing cooking wine
- 3 Tbsp light soy sauce
- 2 tsp sugar
- 2 tsp salt
- 1 tsp ginger powder
- 1 tsp garlic powder
- ½ tsp white pepper
- 3 Tbsp honey, mixed with 2 Tbsp water
- Oil
Lo Mai Fan:
- 200g glutinous rice
- 2 spring onions
- 2 shallots
- 2 cloves of garlic
- 2 Tbsp dried little shrimps
- 10 dried Chinese mushrooms
- 2 Chinese sausages (lap cheong)
Sauce mix:
- 1 Tbsp oyster sauce
- 2 Tbsp Shaoxing cooking wine
- 3 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- Salt and pepper
PREPARATION
Soak the rice in water for a night. Then drain the water and put the rice on a deep plate. Steam it for 30 minutes above a layer of boiling water in a steamer.
Wash the chicken. Then dry the inside and outside with a paper towel. Mix the cooking wine, soy sauce, sugar, salt, ginger powder, garlic powder and white pepper in a bowl. Use the mixture to rub the inside and outside of the chicken. Then smear oil on the chicken and put it aside.
Soak the Chinese mushrooms for 1 hour and the shrimps for 30 minutes, both in warm water, in separate bowls. Drain and squeeze out the moisture of the shrimps and the mushrooms. Remove the stalks of the mushrooms. Slice the Chinese sausage, shrimps and mushrooms into small pieces.
Heat oil in a pan. Stir-fry the shrimps and sausages for several minutes on medium heat. Then add the thinly sliced shallots, garlic, mushrooms and stir well.
Turn down the heat and add the rice. Mix the ingredients of the sauce mix and add it to the rice. Stir-fry everything. Season with salt and pepper. Add the spring onions, stir-fry and voilà: your lo mai fan is done!
Preheat the oven at 180°C. Fill the chicken with the lo mai fan and place it on a roasting tray. Roast it for 75 minutes until the skin is golden brown. Pierce the chicken with a satay stick between the thigh and the breast. Once the moisture dripping from the chicken is clear, the chicken is done. Take the chicken out of the oven and smear it with the honey mix.