* Steamed Savoury Glutinous Rice *
* 200g chicken - deboned and cut into strips
* 100g lean port - cut into strips
Marinade (A)
* 1 tbsp oyster sauce 蠔油
* 1 tsp light Soya sauce 醬油
* 1 tsp ginger juice 薑汁
* 1/2 tsp sugar 糖
* 1/4 tsp pepper 胡椒
* 1/4 tsp dark Soya sauce 黑醬油
* 1 tsp sesame oil 麻油
* 1 tsp Shao Hsing Hua Tiew wine 紹興酒
* 1/2 tsp corn flour 粟米粉
* 3 black mushrooms - soaked and halved 冬菇-切片
* 1 Chinese sausage (optional) – Sliced 臘腸-切片
* 4 shallots – sliced
* 3 tbsp oil 油
* 300g glutinous rice - soak overnight and drain well 糯米
Seasoning (B)
* 1/2 tsp salt 鹽
* 1 tsp sugar 糖
* 1 tsp oyster sauce 蠔油
* 1 tsp light Soya sauce 醬油
* 1 tsp Chinese wine 紹興酒
Method:
MARINATE chicken and meat with (A) for at least an hour. Steam glutinous rice for 45 minutes. Remove from the steamer and add in seasoning (B), then mix well.
Heat oil in a wok, lightly brown the shallots; add the mushrooms and stir fry well for 1 minute.
Lightly grease 5 to 6 small rice bowls. Arrange chicken meat, lean meat, mushroom and sausage at the bottom of the bowl. Top with steamed glutinous rice -- press down firmly to about three-quarters full and
sprinkle some water over the rice. Steam over boiling
water for 30 to 40 minutes.
Turn out steamed rice onto a small plate and serve
with chili sauce.
