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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.

Chinese Sticky Rice Recipe

4.58 from 7 votes
Pin Recipe
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 minutes
Cook Time 1 hour 40 minutes
Soaking Time 2 hours
Total Time 3 hours 55 minutes

Ingredients:

  • 2 cups sticky rice (glutinous rice)

For the Marinated Chicken:

  • ½ lb chicken thighs (boneless and sliced thinly)
  • ½ teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1 teaspoon oyster sauce
  • ½ teaspoon Shaoxing wine
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 2 pinches kosher salt

For the Sticky Rice Seasoning:

  • 1 teaspoon Shaoxing wine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon oyster sauce
  • 2 teaspoon dark soy sauce

For the Lotus Leaf Packages:

  • 2 pieces dried lotus leaves (4 sheets of 2-foot-long parchment paper)
  • 2 tablespoon small dried shrimp (soaked in water for 5 minutes, then drained, rinsed, and patted dry - optional)
  • 3 teaspoon canola or vegetable oil (divided)
  • 1 whole shallot (minced)
  • 2 cloves medium garlic (minced)
  • 8 pieces dried shiitake mushroom (rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly)
  • 2 salted duck eggs (cooked or uncooked)
  • 3 oz Chinese bacon (or lap yuk, sliced thinly)
  • 2 pieces Chinese 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.

Nutrition Information:

Calories: 302.49kcal | Carbohydrates: 34.56g | Protein: 10.8g | Fat: 12.97g | Saturated Fat: 3.31g | Sodium: 279.37mg | Fiber: 0.79g | Sugar: 1.38g

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