A simple process nevertheless an impressive one pot of sticky rice dish. The dried shrimps and Chinese sausage are finely diced and folded into the rice enhancing with flavors. Tucked away in the center steaming to perfection are the delicious marinated chicken pieces and to crown the dish the sticky egg yolk takes the centerpiece.
Steamed Glutinous Rice With Chicken and Shiitake Mushroom
SERVING: 2 People
TIME: 4 hr 30 min
COOKING TIME: 1 hr 30 min
- 【 For the shiitake mushroom 】
- 6 medium Dried shiitake mushroom
- 1 cup Coldwater
- 【 For the dried shrimp 】
- ½ cup Shaoxing wine
- 2 oz. Dried shrimp
- 【 For the chicken 】
- 12 oz. Boneless and skinless chicken legs
- [ Marinade ]
- 1 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- ¼ tsp Salt
- 1 tsp Sugar
- 1 tsp Maggi seasoning
- 1 tbsp Shaoxing wine
- ⅛ tsp White pepper
- 1 tbsp Corn starch
- 【 For the sweet rice 】
- 1 lb. Sweet rice
- 1 Qt Coldwater
- 【 For the cooked sweet rice 】
- 1 small bowl Cooked sweet rice
- 1 small Chinese sausage, diced
- 1 oz. Dried shrimp, diced
- 1½ tbsp Light soy sauce
- 1½ tbsp Oyster sauce
- 1 tsp Sugar
- ⅛ tsp White pepper
- 2 tbsp Lard
- [ Assemble ]
- 1 tsp Lard
- 1 small Chinese sausage, sliced
- 11 slice Shiitake mushroom, sliced
- 1 loaf of Salted egg yolk
- 1 sheet Lotus leaf
Soak 5 Dried shiitake mushrooms in 1cup water for 2 to 3 hours.
Soak 2oz of dried shrimp in 1/2 cup of Shaoxing cooking wine for 2 to 3 hours to soften them and remove their fishy taste.
Use the back of a knife to knock the boneless chicken thighs loose.
Slice the chicken into long strips and then again into small pieces.
Marinate the chicken thighs with [Marinade] and nead well, then refrigerate for 2 hours.
Cut the sausages into slices about 0.15in thick, then cut half of the slices into small pieces and put everything in a bowl for later use.
Squeeze the soaked shiitake mushrooms dry, cut 3 mushrooms into slices about 0.15in thick, and the rest into medium-sized pieces; put everything in a bowl for later use.
Chop the dried shrimp and put it in a bowl.
Soak the glutinous rice in water for 1 hour. (The glutinous rice should be soaked and steamed thoroughly to ensure it doesn’t come out raw.)
Steam it for 30 minutes.
Put the steamed glutinous rice into a large bowl and add the chopped dried shrimp, diced sausage, soy sauce, oyster sauce, sugar, white pepper, and lard.
Put the diced shiitake mushrooms in with the marinated chicken and mix well.
Take a large bowl about 6in wide x 2in deep; use a brush to evenly spread the melted lard all over it. Layout one slice of sausage followed by a piece of mushroom on the bottom to form a circle; repeat 22 times to cover the base of the bowl. (Before putting the ingredients in the bowl, make sure to coat the inside of the bowl with lard evenly to prevent sticking after steaming.)
Put the salted egg yolk in the middle and then spread the rice over to make it the same height as the bowl.
Place the chicken in the middle then spread the mixed rice over evenly to half-fill the bowl, leaving a recess in the middle.
Finally, cover the top with a lotus leaf and tie the whole bowl with a string. This way the flavor of the lotus leaf will be incorporated into the glutinous rice chicken.
Pour water into a steamer pot and set over a high heat. Once steam begins to rise, put in the bowl of glutinous rice chicken and steam for 45 to 60 minutes.
Take out the bowl, untie it and remove the lotus leaf, then put the bowl upside down on a large, round plate.
The wonderful glutinous rice chicken is now ready to serve! This dish can be paired with bok choy or wrapped in lettuce.