This rice is easily available at coffee shops and at tim sum restaurants and is a favourite among the locals here. My sons love this dish so I decided to try my hand at it today since I am on leave from work.
We ate it for lunch, one bowl is enough to fill you up!
The recipe is as follows, adjust the seasoning to your own preference:-
Ingredients (serves 4 or 6)
200g glutinous rice (soaked overnight)
250 g chicken pieces (thighs or breasts)
6 dried chinese mushrooms (soaked and sliced)
2 chinese sausages (Lap cheong) sliced diagonally
50g dried shrimps, washed and drained
1 tablespoon oyster sauce
1 tablespoon corn flour
2 teaspoons dark soya sauce ~ divided use
1 tablespoon chinese wine or sherry
salt and pepper to taste
chicken stock or water
1. Heat about 3 tablespoon of oil in wok and fry dried shrimps till fragrant before adding rice. Add 1 teaspoon of dark soya sauce and mix well.
2. Add chicken stock or water and stir until water is absorbed. Add some salt and pepper to taste. Dish out and set aside.
3. Cut chicken into bite-size pieces and marinate with oyster sauce, wine, the balance dark soya sauce, salt and pepper to taste. Add corn flour and mix well, preferably marinate for 1 hour.
4. Heat up a steamer and prepare the rice for steaming. Please chicken pieces, sliced mushrooms and sausages at the bottom of a rice bowl or aluminium bowl.
5. Add prepared rice up to the top and level it up. Cover with aluminium foil. Repeat until all ingredients are used up.
6. Steam over high fire for 20 minutes.
7. Remove rice from bowl and garnish with scallions before serving.