Steamed Ginseng Chicken With Glutinous Rice

参须糯米鸡

My late mother in law used to cook this dish whenever there were family gatherings. The flavorful glutinous rice, tender chicken meat and the uplifting ginseng-infused chicken juices are so delicious.

Ingredients

1 kampong chicken (approx 1kg)

1 cup of glutinous rice

1 cup of water (for glutinous rice)

1/2 teaspoon salt

1/2 teaspoon sugar

20g ginseng beard

2 tablespoon goji berries (optional)

1 spoonful of love

Method

1. Wash glutinous rice and soak in 1 cup of water for 1 hour. After soaking, dissolve the salt and sugar in the water and cook the rice using rice cooker/stove. Set aside to cool down.

2. Remove liver, heart and gizzard from the chicken cavity and discard them. Rub 1 tablespoon of salt all over the chicken to clean it and wash the salt away under running water.

3. Pour boiling water into the chicken cavity to blanch it and dab dry with kitchen towel.  

4. Rub 1/2 teaspoon salt and 1/2 teaspoon sugar inside the chicken cavity, and stuff the glutinous rice (from step 1) into the cavity. Seal the cavity with thread/wooden satay stick/wooden toothpicks. I use toothpicks. 

5. Rub 1/2 teaspoon salt all over the chicken. Lay the ginseng beard (and goji berries if using) on the bottom of steaming tray and place chicken on the ginseng beard. 

6. Steam the chicken over high heat for 1 hour. Check on the water in the steamer/wok occasionally to make sure it does not dry up. 

7. Unseal the cavity and serve the chicken hot.