Chinese cuisine

Medium

Steamed Glutinous Rice With Chicken and Shiitake Mushroom

Name: Steamed Glutinous Rice With Chicken and Shiitake Mushroom
Prep time: 3 hr
Cook time: 1 hr 30 min
Total time: 4 h 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: For the shiitake mushroom; 6 medium Dried shiitake mushroom; 1 cup Coldwater; For the dried shrimp; 1/2 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; 1/4 tsp. Salt; 1 tsp. Sugar; 1 tsp. Maggi seasoning; 1 tbsp. Shaoxing wine; 1/8 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; 1/8 tsp. White pepper; 2 tbsp. Lard; Assemble

Chef John Zhang

RATING LIKE SAVE PRINT

Steamed Glutinous Rice With Chicken and Shiitake Mushroom

5 stars rating if you like it!

Done

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.

Recipe

PRE TIME: 3 hr

COOKING TIME: 1 hr 30 min

TOTAL TIME: 4 hr 30 min

2 SERVING

Ingredients:

For the shiitake mushroom
6 medium Dried shiitake mushroom
1 cup Coldwater
For the dried shrimp
1/2 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
1/4 tsp. Salt
1 tsp. Sugar
1 tsp. Maggi seasoning
1 tbsp. Shaoxing wine
1/8 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
1/8 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

Directions:

Step 1

Soak 5 Dried shiitake mushrooms in 1cup water for 2 to 3 hours.

Step 2

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.

Step 3

Use the back of a knife to knock the boneless chicken thighs loose.

Step 4

Slice the chicken into long strips and then again into small pieces.

Step 5

Marinate the chicken thighs with [Marinade] and nead well, then refrigerate for 2 hours.

Step 6

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.

Step 7

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.

Step 8

Chop the dried shrimp and put it in a bowl.

Step 9

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.)

Step 10

Steam it for 30 minutes.

Step 11

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.

Step 12

Put the diced shiitake mushrooms in with the marinated chicken and mix well.

Step 13

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.)

Step 14

Put the salted egg yolk in the middle and then spread the rice over to make it the same height as the bowl.

Step 15

Place the chicken in the middle then spread the mixed rice over evenly to half-fill the bowl, leaving a recess in the middle.

Step 16

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.

Step 17

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.

Step 18