A must-order item from your "Yam Char" menu. Usually it comes in mini "Lo Mai Gai" which they call "Chen Chu Gai". But the best one comes in the "adult" form - much bigger and very economical. Crystal Jade used to sell this during weekend but they took it off their menu about a year ago. They have also changed the "Chen Chu Gai" recipe with some dried scallop and less chicken ... so it is time to make my own...
It took me a few months to find the lotus leave in Singapore. Been to a few big wet markets (Bukit Timah, Jurong West, Bukit Badok) and all don't sell it. Pasir Panjang wholesale market mostly sell in kg (how to store and finish...). The only place to buy is Outram Park wet market @ Smith street.
Used 1KG glutinous rice to make 8pc (Big one). Bigger ones for my hubby who always complain "why so little". Some smaller ones for myself and my helper. I use chicken drumlet. Just dice it, fry with dry shrimps, dry mushroom and salted egg yolk. Season with black sauce, oyster sauce, soy sauce and corn starch to thicken.
Wrap steamed glutinous rice (for 30 mins, water every 10 min) in a boiled lotus leave plus filling. Steam for 20 min. The fragrance from the lotus leave will fill the house. I froze them in the freezer. It is always ready whenever I need a quick "Yam Char" fix.
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