Cantonese Steamed Glutinous Rice with Chicken - Improved Recipe

粤式糯米鸡饭

This is an improved version of my Lo Mai Kai recipe (click here). Improved because it is more straight forward to make, has fewer ingredients but still taste great.

Ingredients (for 3 to 4 pax)

240g glutinous rice

252g water (105% of weight of glutinous rice)

Dried shiitake mushrooms (quantity based on your preference)

Dried shrimps (quantity based on your preference)

Dried scallops (quantity based on your preference)

500g chicken wings (mid joints)

Method

1. Soak mushrooms, dried shrimps and scallops overnight.

2. Drain the mushrooms, dried shrimps and scallops. Trim the mushroom stems (and save for future use e.g. in soup) and squeeze the mushrooms dry. Reserve the soaking liquid. Slice the mushrooms and shred the scallops and set aside.

3. Measure 252g of soaking liquid (top up with water if required), add 3g salt (around 1.5% of glutinous rice) and 6g sugar (around 2.5% of glutinous rice), mix well. Soak the glutinous rice in this liquid for at least 4 hours. 

4. Wash and dab dry the chicken wings with kitchen towel (or air dry). Marinate with salt for at least 2 hours.

5. When it is time to cook, add some corn flour and soy sauce to the mushrooms, dried shrimps and scallops, and mix well. Heat up wok until it smokes. Fry the chicken wings over low heat until the fats are released and the wings are cooked, about 15 minutes. Remove the chicken wings from the wok and set aside. 

Add the mushrooms, dried shrimps and scallops to the wok. Stir fry on medium heat until fragrant, then remove from wok. 

6. Put the glutinous rice and all the soaking liquid into a big and flat dish. Lay the chicken, mushrooms, shrimps and scallops on top of the rice. Do not stir. Steam the glutinous rice under medium-high heat for 25 minutes. Check water in the steamer and top up water accordingly.

7. [optional] Garnish with spring onions and serve hot.