Ingredients:
- 500g glutinous rice (washed and soaked overnight)
- 3 boneless and skinless chicken thighs (washed and sliced)
- 8 shitake dried mushrooms (washed and soaked till softened)
Seasoning for chicken:
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp sesame oil
- few pcs ginger slice
* Combined all ingredients and marinate the chicken. Cling wrap and leave overnight in fridge or set aside for at least an hour)
Seasoning for glutinous rice:
- 3/4 cup water
- 1/2 tsp chinese five spice powder
- 1 tsp dark soy sauce
- 2 tspn light soy sauce
- 1/2 tsp white pepper
- 1 tspn sesame oil
- 1 tbsp shallot oil
- 1 tbsp veg oil
Steps:
1. Drain off the water from glutinous rice and steam over high heat for 30 mins. (Do not add water to the rice)
2. Add the mushrooms into the marinated chicken for about 10 mins. (Bcos mushroom tends to absorb the seasoning and will become very salty if marinate for too long)
3. Stir in the seasoning mixture evenly once rice is cooked.
4. Prepare 8 bowls, place the chicken and mushroom at the bottom and top with the cooked glutinous rice.
5. Bring to steam on high heat for 30 mins.
6. Enjoy!
- 500g glutinous rice (washed and soaked overnight)
- 3 boneless and skinless chicken thighs (washed and sliced)
- 8 shitake dried mushrooms (washed and soaked till softened)
Seasoning for chicken:
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp sesame oil
- few pcs ginger slice
* Combined all ingredients and marinate the chicken. Cling wrap and leave overnight in fridge or set aside for at least an hour)
Seasoning for glutinous rice:
- 3/4 cup water
- 1/2 tsp chinese five spice powder
- 1 tsp dark soy sauce
- 2 tspn light soy sauce
- 1/2 tsp white pepper
- 1 tspn sesame oil
- 1 tbsp shallot oil
- 1 tbsp veg oil
Steps:
1. Drain off the water from glutinous rice and steam over high heat for 30 mins. (Do not add water to the rice)
2. Add the mushrooms into the marinated chicken for about 10 mins. (Bcos mushroom tends to absorb the seasoning and will become very salty if marinate for too long)
3. Stir in the seasoning mixture evenly once rice is cooked.
4. Prepare 8 bowls, place the chicken and mushroom at the bottom and top with the cooked glutinous rice.
5. Bring to steam on high heat for 30 mins.
6. Enjoy!
Find out more -
Join me at Facebook cooking group - https://www.facebook.com/groups/platepalate/Facebook - Angela Seah Thulin
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You Tube - Angela Seah
Google+ https://plus.google.com/108854154044884708244/collections?hl=en
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