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.

Comments

Post a Comment

Popular posts from this blog

Recipe: Frog leg claypot rice

Claypot Tien Kai Fun (Claypot Padi Frog Rice) 200g padi frogs ( tien kai ), cleaned and cut into serving pieces 200g fragrant long grain rice, washed and drained 400ml water 1 tbsp oil 1 tbsp sesame oil 1 tbsp shredded ginger 1 tsp chopped garlic A few drops dark soy sauce Marinade (A) 1 tbsp premium oyster sauce 1 tbsp light soy sauce 1/8 tsp salt 1/2 tsp sugar 1/4 tsp pepper 2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 1 tbsp ginger juice 1 tsp sesame oil Marinade (B) 1 tsp salt 1/2 tsp sugar 1 tsp corn oil Garnishing Chopped spring onions and Chinese parsley Chilli strips Method: Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce ...
Read more

Recipe: Braised Duck Wings and Feet

Image
Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
Read more

Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see...
Read more