Sunday, November 16, 2008
Steamed Glutinous Rice with Mushroom & Chicken
My steamed glutinous rice with Chinese dried mushroom and chicken. I will cook this dish once in a blue moon when I miss eating some glutinous rice (sticky rice). This is like a substitute for "bak chang" (wrapped rice dumpling). They also called glutinous rice sweet rice here. You can look for sweet rice from Thailand in the Asian grocery store to make this dish.
I like mine steam instead of cook it in the rice cooker.
2 cups glutinous rice, soak in water for at least an hour
1 chicken breast, sliced (marinated with soy sauce, 5 spice powder & cornstarch)
Few dried Chinese mushrooms, soak in hot water to soften, drain and slice
Some dried shrimps, soak in hot water to soften, drain
2-3 shallots, sliced
2 cloves of garlic, chopped
Dark soy sauce
Five spice powder
Salt & sugar
1. In a big wok, heat up a little oil. Stir-fry shallots, garlic and dried shrimps until fragrant. Add in chicken and fry until cooked, add in mushroom, stir for a while. Add in the drained glutinous rice and fry until mixed well. Add in seasonings to taste. Add water if needed.
2. When done, put the stir-fried rice into the steamer and steam until cooked.
3. Serve with chopped scallion and fried shallots with a side of chili sauce or sambal.