STEAMED GLUTINOUS RICE

Easy to prepare and delicious to taste

Servings: 5

Cooking / Baking Temperature:  90

Serving Temperature: 80 .C

Cooking Time:  16 min

Prep Time: 10 min

Total Time: 26 min

INGREDIENTS

500g glutinous rice

Lemon juice extract from 1 lemon or 2 tbsp white vinegar.

Chicken, 1 breast and 2 thighs (cut in the your desired size)

10 dried shiitake mushroom (soak, drain, stems removed and cut)

50g dried shrimp (wash and drain)

50g dried scallop (soak and drain)

6 shallots (sliced)

5 cloves garlic (chopped)

Cooking oil

350ml water

Seasoning:

3 tbsp light soy sauce

1 tbsp thick soy sauce

1 tsp salt

¼ chicken cube

1 tsp ginger paste

1 tsp white pepper

Garnishing:

Chopped spring onion

               

PREPARATION

·         Soak glutinous rice with water and add lemon juice or white vinegar for 3 to 4 hours. Drain well. The reason of adding lemon juice is to reduce the stickiness.

·         Marinate chicken with the seasoning ingredients.

·         Heat some oil in a wok, stir-fry shallots till brown and crispy. Remove the fried shallots and keep aside.

·         Add garlic to the remaining oil and stir-fry till fragrant. Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for a short while.

·         When the chicken turn white, add in the glutinous rice and 350ml water.

·         Transfer all ingredients from the wok to a steamer tray. Steam over high heat for 30 minutes or until rise is cooked. Remove from steamer. Serve hot, garnish with spring onion and fried shallot.