做法
- 把鸡肉用1大勺蚝油、1大勺生抽、绍兴酒、糖和白胡椒粉腌20分钟。鸡肉在包裹里熟,腌料必须真正起作用。
- 把泡好的糯米大火蒸25分钟。倒入碗中。把饭与剩余蚝油、生抽、老抽、麻油、姜和200毫升香菇泡发水拌匀。米粒应变成光亮的深棕色。
- 炒锅中加1大勺油。炒虾米和香菇片至香气四溢——90秒。加腌好的鸡肉和腊肠;翻炒至鸡肉变白,3分钟。略微冷却。
- 把软化的荷叶平铺。在中央放四分之一调好味的米饭。压一个坑,填入四分之一鸡肉香菇混合物和半颗咸蛋黄,再盖一勺米饭封口。
- 把荷叶折成紧实长方形包裹:相对的两边盖过来,再盖另两边,用厨房绳系住。重复做四个。
- 大火蒸45分钟——包裹应沉甸甸,打开时荷叶应浓香四溢。在桌上解开,把叶子拨开,露出深色光亮的米饭,中央有鸡肉、腊肠和蛋黄。
Common questions
Can 糯米鸡 be made ahead?
糯米鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 糯米鸡 spicy?
糯米鸡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 糯米鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 糯米鸡 to make at home?
糯米鸡 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 糯米鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
糯米鸡是经典的点心车——推车阿姨经过,掀开竹蒸笼盖,蒸汽释放出的荷叶香在菜端上桌前先击中食客。荷叶是这道菜的标志性气息:它给米饭赋予一种没有其他包裹能提供的绿茶竹叶香。一个'迷你'版本叫珍珠鸡,只用叶子包不放双层米;正宗的糯米鸡馅料上下都有米饭。
