Ingredients 2 Cups Glutinous Rice, soaked overnight and drained 8 Dried Shitake Mushrooms, soaked and stem removed 1 1/2 Tbsp Peanut Oil 8 Small Ramekins or 4 stainless steel bowls (5” diameter) Seasoning 2 tsp Oyster Sauce 1 Tbsp Light Soy Sauce 1 ½ tsp Dark Soy Sauce ½ tsp Sesame Oil 2 tsp Sugar A few dashes of White Pepper 300 g Chicken Thigh, boneless and skinless 150 g Chicken Breast, boneless and skinless Marinate 1 Tbsp Oyster Sauce 2 tsp Soy Sauce 2 tsp Dark Soy Sauce ½ tsp Minced Ginger 2 tsp Sugar 2 tsp Shaoxing Wine ½ tsp Sesame Oil 1 tsp Corn Flour A few dashes of White Pepper Method Cut the chicken into small bite-size pieces and marinate for at least 30 minutes. Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside. In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes and remove from the heat. Lightly oil the ramekins or bowls and divide the chicken and mushrooms evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 30 to 35 minutes. Remove from the heat and serve immediately. |