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Dim Sum Sticky Rice (Modified Version)
Dim Sum Sticky Rice (Modified Version)
- Soak 2 cups of glutinous rice in water overnight
- Wash and soak 3 large dry lotus leaves in water overnight
- Soak 4 shiitake mushroom until soft, cut into small slices. Set aside
- Cut 2 chicken legs (boneless and skinless) into an inch cube size
- Marinate chicken with 1 Tbsp of soy sauce, 1 tsp of salt, 1 tsp of white pepper powder, 1 Tbsp of cornstarch and 1 Tbsp of oil for few hours
- Steam the glutinous rice for 20 minutes to make it soft but not necessary to cook through. Set aside to cool off
- Medium heat cooking pan with 2 Tbsp of oil
- Add chicken and mushroom stir-fry for few minutes.
- Add 1 Tbsp of soy sauce, 1.5 Tbsp of oyster sauce, 1 tsp of salt, 1 tsp of sugar and 1 cup of chicken broth
- Simmer the chicken and mushroom for 5 minutes
- Add cornstarch mix with water to thicken the sauce. Set aside to cool off (prefer in refrigerator for few hours)
- Cut lotus leaf in half and cut off the hard center part
- Wrap the glutinous rice, chicken and mushroom into lotus leaf
- Put the wrapped chicken into steamer high heat steam for 15 minutes. Turn off heat and let it sit for another 10 minutes. Ready to serve.#糯米雞
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