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


Soy sauce

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.


Chris said...

Hi! My name is Chris. I am a Malaysian living in Ohio and have been enjoying your blog for a while now. I love to cook and bake but just can't seem to find the time for it. I started a blog last year but barely have anytime to post recipes. I do have a few recipes there if you would like to visit it -

I recently made your pumpkin cake with a couple of substitutions and am thinking of posting it on my blog. I am wondering if that is okay with you and if I could link the recipe to your pumpkin cake post. The cake was delicious by the way.

The glutinuous rice looks great as well. I have been craving "bak chang" for a while now but they are too time consuming to make. I think I may very well make your simpler version. I'll let you know how it turns out.


Dwiana P said...

this look yummy dear and easy to make. thanks for the recipe

Sharon said...

I like how this is an easier version of bak chang! Looks delicious & one of my favorites!

Nilmandra said...

Mmm yum. I love glutinous rice and always order it at dim sum :)

Jin Hooi said...

I love glutinous rice too !! looks so yummy !!

Family First said...

Ooh lo mai kai .. my breakfast favourite at dim sum restaurants.

Beachlover said...

I must order this dish when I eat dim sum!! yummydelicious:))

Big Boys Oven said...

yum yum yummy defintely my favourite dish!

Bits said...

Hey! I love glutinous rice too... but can't take so much due to discomfort tummy I have. Nice recipe!

eatingclubvancouver_js said...

My mother would love this dish -- thanks! While not a big fan of glutinous rice, I love the combination of chicken and chinese mushrooms. Yummy!

@ GiGi House of Beauty said...

oh, this is your simple version of 糯米鸡! sound good and easy..btw, do u read my email in your yahoo mail?

Little Corner of Mine said...

Hi Chris,
Thanks for your comment. Glad you enjoyed my blog. Yes, you are welcome to link the pumpkin cake recipe. I love that cake a lot. Hope this glutinous rice turned out well for you too. Of course it lacks the fragrant of bamboo leaves but so much simpler. ;)

You're welcome dwiana. :)

Thanks sharon!

Thanks Nilmandra. I like the lor mai kai in the dim sum place, too bad no lor mai kai here, only in Malaysia.

Thanks jin hooi.

Hehe family first, but mine doesn't taste like lor mai kai, I didn't use oyster sauce and use 5 spice powder instead.

Beachlover, great that you get to eat this at your dim sum place. We only have "河叶饭" here and it's lack seasoning.

BBOven, I like the stir-fry glutinous rice in the dim sum place at Damansara Jaya. :)

Thanks bits of life & taste.

Thanks js. That combination always a winner ya?

Little Corner of Mine said...

Gigi, just checked. :)

Anonymous said...


What a coincidence, I cooked the same thing couple of weeks ago but forgot to fry it first (I did stir fried it when I made "bak zhang" last time) before going to the steamer.

PS, before I confuse you, there are 2 of us running our blog.

Par said...

Yum Yum!
I want to put my spoon through the screen, if only it's possible to taste them.

ICook4Fun said...

This is our family favorite. My mom like to cook this when we have our family get together but she always sprinkle some toasted peanuts on top. I can't wait to go home to taste this :)

WokandSpoon said...

Can I just say 'YUM'! This looks fairly easy and quick to make!

Anonymous said...

Ok-lah nothings special though....


Little Corner of Mine said...

Hi Kuen Hoong,
Yeah husband and wife team right. Perhaps we should meet for lunch one day. I do know a Vietnamese restaurant near your apartment area.

Thanks Ms. to be. :)

Oh Gert, you are going home for CNY right? I never have it with toasted peanuts before.

Thanks wokandspoon, yeah it's fairly easy and quick. :)

Thanks for your comment Gina.

tigerfish said...

How long does it take to cook in the steamer, approx?

Little Corner of Mine said...

Tigerfish, I don't really know but I know I have to steam mine twice, so I think approx. 1 hour. (I think).

noobcook said...

wah this really makes me drool. I love bak chang and the filling really looks like ... yum :)

SIG said...

I love glutinous rice too. Looks great, C.