IP Steamed glutinous rice Chicken comparison recipes

There are three different styles and it can be confusing for the uninitiated. There is lotus leaf rice 荷叶饭which is Cantonese style and emerging from HK that comes wrapped in a lotus leaf, and lor mai gai 糯米鸡 is a simple version cooked in a metal bowl that seems to have emerged out of Malaysia (I could be wrong). No leaf involved. There is also nuo mi fan which is simply steamed glut rice in Mandarin and often a stir fried version with no leaf and no bowl. However, the ingredients are basically the same. These are different to bak zhang which is primarily pork belly and wrapped in a totally different leaf - bamboo leaf. In this recipe, I'm concentrating on the IP version simply because I don't want to soak the rice overnight.

Lotus leaf rice

1. Taste Asian Food

- Debates the difference between he ye fan and lor mai gai.

- How to prepare lotus leaf.

- No need to soak rice as it will be cooked separately then steamed afterwards in the leaf but stir fry with other ingredients. Steaming in lotus leaf mainly to impart flavour.

2. Woks of Life

- Soak rice for 2 hours. Stir fry with ingredients. Wrap and steam. Steaming here fully cooks the rice.

Lor mai gai 

1. Taste Asian Food

- Use stainless steel bowls. Use chicken thighs. Place mushrooms face down on the bowls. Add the gravy. Cover bowls with alum foil to prevent condensation from dripping.

- Soak rice for 4 hours or overnight preferred.

2. China Sichuan Food

- soak rice for 2 hours. Steam for 20 minutes.

3. What to cook today - IP

- soak rice for 4 hours. Stir fry with ingredients. 

- Uses 7 inch round pan. Cook 30 to 45 mins. Steam release 10 mins.

4. Spice and pans - Rice cooker (video)

- Soak rice for 4 hours.

- Marinate chicken and mushroom together. Pour ingredients with marinade on top of rice, no stir frying.

Nuo mi fan - No lotus leaf

1. Casually peckish

- Soak rice for 3 hours. Stir fry everything including rice. Steam for 45 mins.

2. Dingoozatfood - IP

- Soak rice 1 to 2 hours

- Uses pork belly. Stir fry everything. Pressure cook 3 minutes, natural release 10 mins.

3. Amy + Jack - IP (Tried here)

- No need to soak. Stir fry with ingredients. Use PIP method using 3 quart bowl. Cook 35 mins then 15 mins natural release.