Glutinous Rice Chicken

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin



Ingredients A:

375g glutinous rice

300g chicken (cut into 8 pieces)

Ingredients B:

75ml cooking oil

130g Chinese sausage (sliced)

40g shallot (sliced)

20g garlic (minced)

8 Chinese mushroom (soaked)

2 tbsp oyster sauce

130ml water

Seasonings A:

4g salt

10g sugar

10g tapioca flour

1 tsp minced young ginger

1 tsp Chinese cooking wine

1 tbsp pork lard

1 tbsp oyster sauce

¼ tsp ground white pepper

1 tsp extra virgin sesame oil

Seasonings B:

5g salt

7g chicken seasoning powder

45g sugar

¼ tsp ground white pepper

1 tbsp extra virgin sesame oil

½ tsp cooking caramel


1 stalk spring onion (sliced diagonally)

Preparation Instructions:

  1. Soak glutinous rice for overnight and drain. Put it into steamer and steam over high heat for 40 minutes (sprinkle some water on rice during steaming process). Add in seasonings B and mix evenly.
  2. Mix seasonings A and chicken. Set aside.
  3. Heat up cooking oil from ingredients B and fry shallots, garlic, Chinese sausage, mushrooms and oyster sauce till fragrant. Pour in water to simmer for a while.
  4. Divide steamed glutinous rice into 8 portions.
  5. Prepare 8 small bowls, place in a piece of chicken, a piece of mushroom and few slices of Chinese sausage. Fill with glutinous rice and press lightly. Put it into the steamer and steam for 20 minutes.
  6. To serve: invert the bowl on a serving platter, garnish with some sliced spring onion. Serve.




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