Ingredients

How to make it

  • STICKY RICE:
  • Wash glutinous rice then soak in enough water overnight. Drain.
  • Lightly oil a 20cm cake tin (not spring-form, or use a shallow but wide bowl).
  • Place drained soaked rice and all other ingredients in the tin. Stir to mix well.
  • Steam over high heat for about 15 minutes. Fluff up the rice with a fork. Place the Chinese sausage on top of the rice and steam for another 15 minutes, or until all rice grains are cooked.
  • Remove sausage and sliced thinly then divide into 6 equal portions. Divide cooked rice into 6 equal portions.
  • OTHER FILLINGS:
  • Rinse and soak dried mushrooms until soft 1 hour. Drain and reserve some of the soaking liquid. Leave soaked mushrooms whole or slice into smaller pieces. Set aside.
  • Rinse and soak dried shrimps for ½ to 1 hour. Drain and reserve some of the soaking liquid. Divide into 6 equal portions.
  • Divide into 6 equal portions.
  • CHICKEN:
  • Cut chicken fillet into large bite-size pieces. Marinate with oyster sauce, light soy sauce, dark soy sauce, sugar, cooking wine, sesame oil, pepper and cornflour for about 1 hour. Mix together 2 teaspoons cornflour with 1/3 cup of the reserved soaking liquid, set aside.
  • Heat a wok until hot. Pour in about 2 tablespoons oil. Sauté sliced shallots until fragrant. Add minced garlic and stir-fry for a minute. Add marinated chicken meat and cook briefly until its color changes, then add mushroom. Stir-fry briefly and add salt to taste, and adjust other seasonings if necessary. Continue stir-frying until the meat is cooked.
  • Stir in the cornflour/liquid mixture and cook until juices thicken. Remove to a bowl and divide into 6 equal portions.
  • TO SERVE THE TRADITIONAL WAY:
  • Grease 6 Chinese rice bowls (about 250ml capacity each) lightly with oil.
  • Place into each bowl one portion of the chicken, mushroom, sausage and dried shrimps. Cover with one portion of the cooked rice. Press down firmly to compact the rice.
  • Place the filled bowls into a steamer and steam over high heat for about 30 minutes.
  • Turn each bowl out onto a plate. Serve hot with chilli sauce of your choice.
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Reviews & Comments 5

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    " It was excellent "
    maywest ate it and said...
    i love sticky rice I buy 25 pound bag of jasmine rice at a time. this so sounds like something i will want to try thanks this sounds like it will be perfect for us. thanks.
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    " It was excellent "
    rkrite ate it and said...
    Wow. I started making this yesterday, and we all had it for lunch today. The whole family loved it. What a lovely meal. Lots of flavour. A real winner.
    Even my daughter, who does't eat chicken, absolutely loved this. Well done. Thank you so much.
    Was this review helpful? Yes Flag
    " It was excellent "
    choclytcandy ate it and said...
    this sounds amazing
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  • jmzx 5 years ago
    Thanks for your tasty recipe, it's nice to find so many helpful hints and ideas.
    Was this review helpful? Yes Flag
  • coffeebean53 7 years ago
    This looks and sounds amazing. Great post.
    Was this review helpful? Yes Flag

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