Recipe: Steamed Savoury Glutinous Rice

Steamed Savoury Glutinous Rice

  • 200g chicken — deboned and cut into strips
  • 100g lean port — cut into strips
Marinade (A)
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp ginger juice
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1/4 tsp dark soya sauce
  • 1 tsp sesame oil
  • 1 tsp Shao Hsing Hua Tiew wine
  • 1/2 tsp corn flour
  • 3 black mushrooms — soaked and halved
  • 1 Chinese sausage (optional) — sliced
  • 4 shallots — sliced
  • 3 tbsp oil
  • 300g glutinous rice — soak overnight and drain well
Seasoning (B)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp Chinese wine
Method:

MARINATE chicken and meat with (A) for at least an hour. Steam glutinous rice for 45 minutes. Remove from the steamer and add in seasoning (B), then mix well.
Heat oil in a wok, lightly brown the shallots; add the mushrooms and stir fry well for 1 minute.

Lightly grease 5 to 6 small rice bowls. Arrange chicken meat, lean meat, mushroom and sausage at the bottom of the bowl. Top with steamed glutinous rice — press down firmly to about three-quarters full and sprinkle some water over the rice. Steam over boiling water for 30 to 40 minutes.

Turn out steamed rice onto a small plate and serve with chilli sauce.

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