Saturday, 28 June 2014

糯米鸡 (Steamed Glutinous Rice with Chicken)

今天这道糯米鸡,未曾吃过者,但看名字还以为是只鸡 ,
Some dishes have really strange names. For example, the Micro-wavy Bun that doesn't use the microwave, or the Milk Toast that doesn't use milk. Literally translated, this recipe's Mandarin name reads "Glutinous Rice Chicken", yet this dish is more about the glutinous rice than the chicken. 

This strange way of naming dishes is probably a tactic in piquing curiosity. And with curiosity comes the inspiration to master the dish.

I've often ate this dish at dim sum restaurants, so I decided to give this dish a go to see the difference between home-made and commercial.

食谱参考: 蚊子的天空

材料 A: 配料
腊肠     1 条
鸡腿肉     300g
冬菇     4朵 (洗净后泡水,冬菇水留着)(我用3朵)

酱料 A:
麻油      1 tsp
蚝油      1 Tbsp
黑酱油  1/2 Tbsp
酱油/酱清   1/2 Tbsp
绍兴酒   少许
糖      2 tsps
白胡椒粉    1/2 tsp
玉米粉     1 tsp

做法 A:
1. 腊肠切片,鸡腿肉切大块, 冬菇切半.
2. 把(1) 拌入酱料A里.
3. 收进冰箱腌30分钟以上.

材料 B: 糯米
糯米  2500g (洗净,浸水4小时沥干备用)(我用300g)

酱料 B
麻油      1/2 tsp
蚝油      1 Tbsp
黑酱油  1/2 Tbsp
酱油/酱清   2 tsp
糖      2 tsps
白胡椒粉    1/2 tsp
冬菇水     60ml

做法 B:
1. 糯米和酱料B 混合均匀.
2. 腌大约10分钟.
3. 把糯米放入已抹油的容器上, 用中高火蒸20分钟.
4. 蒸好后,用叉子搅拌糯米. 代凉备用.

1. 在糯米鸡容器上抹一层薄油,排入鸡肉,冬菇以及腊肠.
2. 放入糯米, 用汤匙压.
3. 在每一个糯米鸡撒上1Tbsp冬菇水, 放入蒸笼中高火蒸30分钟即可.

Original Recipe taken from:
Agnes Chang Delightful Snacks & Dim Sum
(yeild 5 bowls)

A. Marinate lap Cheong, chicken and mushrooms
1 lap cheong
300g chicken - sliced
3 mushrooms - soaked until softened and cut into half
2 cloves garlic
1 tsp sesame oil
1 tbsp oyster sauce
1/2 tbsp dark soya sauce
1/2 tbsp light soya sauce
1 tbsp Shaoxing wine
2 tsps sugar
1/2 tsp white pepper powder
1 tsp cornflour
1/2 shallot, chopped

B. Glutinous rice
250g glutinous rice (soaked up to 4 hours and drained)(I used 300g)
1 tbsp oil
1/2 shallot, chopped
1/2 tsp sesame oil
1/2 tsp white pepper powder
2 tsp sugar 
1 tbsp oyster sauce
2 tsp light soya sauce
1/2 tbsp dark soya sauce
60ml soaked mushroom "water"

For glutinous rice
1. Heat up 1 tbsp oil, saute chopped shallot until fragrant. Add the glutinous rice and other ingredients/ seasonings in B.
2. Place this in a lightly greased steaming bowl.
3. Steam over medium high heat for 15 minutes.
4. Fluff the rice with a fork.
5. Place steamed rice aside for later use.

For the topping
1. Heat up a 1 tbsp oil, saute chopped shallot until fragrant.
2. Pour the ingredients A and stir fry until the meat is cooked.
3. Place aside for later use.

To assemble
1. In lightly greased bowls, place the lap cheong, chicken and mushrooms.
2. Cover with glutinous rice and press hard.
3. Sprinkle 2 tbsps of water and steam over medium-high heat for 30mins or cooked.

This home-made Steamed Glutinous Rice with Chicken is just as good as those found at dim sum restaurants. The rice soft and fragrant, the chicken delicious, the mushrooms and sausages sweet and lovely. To put it in a nutshell: yummylicious!


  1. Hi Aunty Young, home-cooked is definitely better. I think it is not that oily and we can add more 'liao' in it. I've tried this recipe, the LMK is good.

  2. 请问这样的材料可做多少个呢?

  3. This is me and my dad's favorite. But Aunty Young, I have to pull handbrake because I have to limit eating glutinous rice :(


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