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
- 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.
- Heat oil in a wok, lightly brown the shallots; add the mushrooms and stir fry well for one minute.
- 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.
- Turn out steamed rice onto a small plate and serve with chilli sauce.
