作法
- 雞肉以1大匙蠔油、1大匙生抽、紹興酒、糖與白胡椒醃20分鐘。雞肉在包裹中烹熟，所以醃料必須做實事。
- 泡發的糯米大火蒸25分鐘。倒入碗中。把米飯與剩餘的蠔油、生抽、老抽、麻油、薑與200毫升香菇水拌勻。米粒應呈光亮紅木色。
- 炒鍋加1大匙油加熱。把蝦米與香菇片炒香——90秒。加入醃好的雞肉與臘腸，炒至雞肉變白3分鐘。略放涼。
- 把軟化的荷葉攤平。中央放四分之一調味糯米。中央壓凹槽，填入四分之一雞菇混料與半顆鹹蛋黃，再放一勺米飯封口。
- 把荷葉摺成緊密長方形包：先把兩對邊蓋上，再把另兩對邊包起，用棉繩綁好。重複做四個。
- 大火蒸45分鐘——包應沉甸甸，掀開時荷葉香撲鼻。桌邊解繩，把葉子掀開露出深色光亮米飯與中間的雞肉、臘腸與蛋黃。
Common questions
Can 糯米雞 be made ahead?
糯米雞 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 糯米雞 spicy?
糯米雞 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 糯米雞 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 糯米雞 to make at home?
糯米雞 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 糯米雞 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
糯米雞是飲茶推車的經典——推車阿姨經過時掀開竹蒸籠的蓋子，蒸氣釋放的荷葉香在菜還沒到食客面前就先撲鼻。荷葉是這道菜的標誌：賦予米飯一種綠茶與竹子的香氣，無其他葉片可代替。較小的「珍珠雞」只用葉子包，沒有上下兩層米飯；正宗糯米雞則是餡料上下都有米。
