Wednesday, October 17, 2007

Glutinous Chicken Rice


Cooked another round of glutinous chicken rice. This time round, instead of throwing everything inside, I did it the prettier way - cooking the chicken and glutinous rice separately and combine them just before serving. The chicken is more succulent because I stewed them properly, and the rice is more properly cooked as well.


Just before serving, arrange the chicken, mushroom and waxed sausages nicely in a rice bowl and top with glutinous rice and compact everything nicely. Upturn the content onto a plate to serve.

Glutinous Chicken Rice

300g glutinous rice, soak overnight in lightly salted water
250g of chicken, cut into edible pieces and season with 1 tbsp of dark soy sauce, 2 tbsp light soy sauce, 1-2 tbsp rice wine and a dash of sesame oil
8 to 10 dried Chinese mushrooms soaked and stems removed and cut into equal halves
2 chinese sausages, clean and cut into cubes
2 or 3 cloves of garlic peeled and minced
3 to 4 tbsps of dark soy sauce (not enough add later)
1 tbsp light soy sauce
2 tsp of sugar
2 tsp of sesame oil
salt and pepper to taste
500ml of chicken stock, or plain water


  1. Cooked the marinated chicken with the waxed sausages and mushroom, and when it is almost cooked, add more Chinese rice wine and the leftover water for soaking mushroom into it and let the chicken and mushrooms simmer until the gravy thickens.
  2. Soak the rice a day before in lightly salted water. 
  3. Fry the raw rice grains with dark soy sauce, light soy sauce, sesame oil and more rice wine.
  4. Toss until all the rice is coated nicely and transfer the rice into the steaming plate. 
  5. Steam until cooked.

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