• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g boneless chicken, cut into strips
  • 100g lean pork, cut into strips
  • 3 black mushrooms, soaked and halved
  • 1 Chinese sausage (optional), sliced
  • 4 shallots, sliced
  • 3 tbsp oil
  • 300g glutinous rice, soaked overnight and drained well
  • Marinade (A):
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp ginger juice
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1/4 tsp dark soya sauce
  • 1 tsp sesame oil
  • 1 tsp Shao Hsing Hua Tiew wine
  • 1/2 tsp corn flour
  • Seasoning (B):
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp Chinese wine

Instructions

  1. Marinate chicken and meat with (A) for at least an hour. Steam glutinous rice for 45 minutes. Remove from the steamer and add in seasoning (B), then mix well.
  2. Heat oil in a wok, lightly brown the shallots; add the mushrooms and stir fry well for one minute.
  3. Lightly grease five to six small rice bowls. Arrange chicken meat, lean meat, mushroom and sausage at the bottom of the bowl. Top with steamed glutinous rice - press down firmly to about three-quarters full and sprinkle some water over the rice. Steam over boiling water for 30 to 40 minutes.
  4. Turn out steamed rice onto a small plate and serve with chilli sauce.
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