Ketan Kukus Campur Ayam Vietnam (Vietnamese Steam Savoury Sticky Rice)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Beras ketan, 2 st Saus soya pekat, 1 sm Saus soya

• 20 gr Jamur Shiitake/Jamur campur kering, Bawang goreng

• 5 Daun bawang-iris halus, Telur puyuh/Telur-rebus & kupas

• 2 Sosis Cina/sapi, 1 st Garam, Minyak sayur, sejumput Gula

• 1 st Saus tiram, 2 Bawang putih-cincang, Lada hitam bubuk

• 1 sm Ebi, Abon babi/sapi/ayam/ikan, Kacang sangrai cincang

• ½ st Kaldu ayam bubuk, 250 gr Daging ayam-iris tipis

• 1 Daun pandan-ikat (opsional)

Cara membuat

• Cuci ketan 2x. Taruh di wadah & rendam di air selama 1-4 jam. Tiriskan. Campur ayam dengan saus soya, saus tiram, ¼ st garam & lada hitam. Diamkan ayam selama ± 20 menit. Rendam ebi di air panas selama 15 menit lalu bilas dengan air dingin & tiriskan. Sisihkan.

• Rendam jamur di air panas selama 5-7 menit. Keluarkan jamur dari air & peras airnya. Iris2 jamur memanjang lalu sisihkan. Simpan air perendam jamur untuk memasak ketan nanti. Sementara itu, iris tipis sosis lalu sisihkan.

• Tumis ayam di pan dengan sedikit minyak sayur sampai matang. Beri bawang putih & telur, masak hanya sampai bawang kekuningan. Angkat dari pan & sisihkan. Jika anda menggunakan telur biasa, belah telur menjadi 2 setelahnya. Pilihan lain, anda dapat membuat dadar tipis dari telur biasa lalu iris2 dadar tsb (jangan masukkan ke pan bersama dengan ayam).

• Di pan yang sama, pasang api di panas sedang-besar. Beri ½ sm minyak sayur lalu masak ebi selama 3-4 menit. Angkat dari pan & sisihkan.

• Taruh ketan di rice cooker. Masukkan ½ st garam, kaldu bubuk, saus soya pekat, 2 st minyak sayur & pandan. Tuangi air dari jamur & tambahkan air biasa yang cukup untuk memasak ketan. Aduk rata. Taruh jamur & sosis di atasnya lalu masak ketan. Setelah ketan matang, buka tutup rice cooker & masukkan ayam serta ebi. Aduk semuanya agar rasa menyatu, tutup rice cooker & masak lagi selama 5-8 menit. Buka tutupnya & aduk2 ketan.

• Sementara memasak, panaskan minyak sayur di pan dengan api sedang. Masukkan daun bawang, ¼ st garam & sejumput gula. Aduk & masak ± 30 detik. Angkat dari api & sisihkan.

• Taruh ketan di piring2/mangkuk2 saji. Atur telur di atasnya. Taburi dengan kacang, abon, bawang goreng & beri daun bawang dalam minyak. Sajikan selagi hangat.

Ingredients

• 350 gr short-grain Sticky rice, chopped Roasted peanuts

• 20 gr dried Shiitake/Mix dried Mushrooms, fried Shallots

• 1 tbsp Soy sauce, ½ tsp Chicken stock powder, 1 tsp Salt

• 5 Scallions-thinly sliced, Quail eggs/Eggs-boiled & peeled

• 250 gr Chicken fillet-thinly sliced, 2 tsp dark Soy sauce

• 2 Garlic cloves-minced, 1 Pandan leaf-bundled (optional)

• 1 tbsp dried Shrimp, 2 Chinese sausage/Sausage, Sugar

• 1 tsp Oyster sauce, ground Black pepper, Vegetable oil

• Pork/Beef/Chicken/Fish floss

Instructions

• Wash sticky rice 2 times. Soak in water for 1-4 hours; drain. Marinate chicken with soy sauce, oyster sauce, ¼ tsp salt & black pepper for ~ 20 minutes. Soak dried shrimp in hot water for 15 minutes to re-hydrated; rinse in cool water & drain. Set it all aside.

• Soak dried shiitake/mixed mushrooms in hot water for 5-7 minutes. Remove from the water & squeeze out excess water. Slice mushroom into strips & set it aside. Save mushroom water for cooking the rice later. Meanwhile, slice sausages into thin strips; set it aside.

• In a pan, sautè chicken with some vegetable oil until it’s cooked. Add in garlic & eggs. Cook just until the garlic turn golden. Remove from the pan & set it aside. If you’re using normal eggs, half the eggs afterwards. Alternatively, instead of boiling the eggs, you can also make thin omelettes & then slice it into thin strips (don’t put it with the chicken on pan)

• In the same pan, turn the heat to medium-high & add in ½ tbsp vegetable oil. Pan fry shrimp for 3-4 minutes (until lightly toasted). Remove from the pan & set it aside.

• Put sticky rice in the rice cooker. Add in ½ tsp of salt, chicken stock powder, dark soy sauce, 2 tsp vegetable oil & pandan leaf. Pour in mushroom water & add enough water to cook the rice. Stir to combine it well. Put the mushroom & sausage on top, then cook rice. After it cooked, open up the rice cooker top; put in sliced chicken & shrimp. Mix everything together to combine the flavour; close the rice cooker top & cook again for another 5-8 minutes. Fluff the rice well.

• Meanwhile, preheat vegetable oil in a pan over medium heat. Add in scallions, ¼ tsp salt & a pinch of sugar. Stir & cook it for ~ 30 seconds. Remove from the heat & set it aside.

• Put sticky rice in serving plates/bowls. Arrange eggs on top. Sprinkle with peanuts, meat floss, fried shallots & the scallions in oil. Serve while it’s hot.

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