I never thought that this Chinese Sticky Rice is simpler to recreate at home. The first thing to do is to pre-soak the glutinous rice for a couple of hours before making the rice.
Servings: 10
Prep Time 15 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Soaking Time 2 hourshours
Total Time 3 hourshours55 minutesminutes
Ingredients:
2cupssticky rice(glutinous rice)
For the Marinated Chicken:
½lbchicken thighs(boneless and sliced thinly)
½teaspooncornstarch
1teaspoonvegetable oil
1teaspoonoyster sauce
½teaspoonShaoxing wine
1teaspoondark soy sauce
¼teaspoonsugar
¼teaspoonground white pepper
2pincheskosher salt
For the Sticky Rice Seasoning:
1teaspoonShaoxing wine
1teaspoontoasted sesame oil
1teaspoonoyster sauce
2teaspoondark soy sauce
For the Lotus Leaf Packages:
2piecesdried lotus leaves (4 sheets of 2-foot-long parchment paper)
2tablespoonsmall dried shrimp(soaked in water for 5 minutes, then drained, rinsed, and patted dry - optional)
3teaspooncanola or vegetable oil(divided)
1whole shallot(minced)
2clovesmedium garlic (minced)
8piecesdried shiitake mushroom (rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly)
2salted duck eggs(cooked or uncooked)
3ozChinese bacon(or lap yuk, sliced thinly)
2piecesChinese sausages(or lap cheong, sliced thinly on the bias)
Instructions:
Place sticky rice in a large bowl and cover completely with water. Let stand for at least 2 hours or overnight.
For the Marinated Chicken:
In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. Let stand in refrigerator for at least 2 hours or overnight.
For the Sticky Rice Seasoning:
Stir together all ingredients in a small bowl and set aside.
Prep the Lotus Leaf:
Cut each lotus leaf in half down the middle. Place leaves in a large container, cover with water, weighing leaves down with a plate if necessary, and soak for 1 hour.
Prep the Sticky Rice
Drain sticky rice well and transfer to a large bowl. Stir in dried shrimp, if using.
Prep the Ingredients:
In a non-stick skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. Add shallot and garlic and cook, stirring, until softened, about 1 minute. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Scrape mixture into the sticky rice and stir to combine. Stir in the !Sticky Rice Seasoning.
In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. Transfer chicken to a plate.
If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it’s ok if some of the egg whites are attached). If you are using raw salted duck eggs, crack the eggs into a small bowl and separate the whites from the yolks (the yolks should be bright orange and fairly firm); carefully slice the yolks in half with a knife. Set cooked or uncooked yolks aside on a small plate.
Wrapping the Sticky Rice:
To form packages, drain lotus leaves, pat dry with towels, and arrange on a work surface. Alternatively, arrange 4 pieces parchment paper on work surface.
Place about ½ cup of sticky rice mixture in the center of each lotus leaf.
Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound.
Scoop another ½ cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything.
Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Using kitchen twine, tie up each package.
Cook the Rice:
Bring water to a boil in a steamer setup. Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry.
Cut off and discard kitchen twine and serve right away.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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Course: entree
Cuisine: Asian, Chinese
Keywords: Chinese Sticky rice, No Mi Fan, sticky rice