The remaining glutinous rice in the cupboard wasn’t that difficult to deal with after I discovered that it can be easily cooked with the microwave. (thanks to the mango sticky rice). I thought I’ll give it a try, microwaving it instead of the conventional way of steaming (I’ve never succeeded with the latter method). The result was perfect! The rice was soft and sticky, just as any glutinous dish should be!
I personally think that the main difference between this recipe and that of the Lo Mai Fun is the type of meat and garnish used – which is why it’s important to get the chicken to cook well and become tender for this recipe.
- Glutinous rice: 2 cups, soaked overnight
- Water: 1.5 cups (to cover rice plus 0.5cm more)
- Salt: 1 tsp
- Dark soy sauce: 1 tsp
- Sesame oil: 1 tbsp
- Chicken breast meat: 200g, sliced and marinated for 1 hr with 1/2 tsp salt, 1 tbsp rice wine, 1 tsp sesame oil and 1 tsp corn starch
- Frying oil: 2 tbsp
- Sausages: 2 sticks, sliced thinly
- Dried mushrooms: 4 – 5 pieces, soaked and sliced
- Light soya sauce: 1 tbsp
- Dark soya sauce: 1 tbsp
- Rice wine: 1 tbsp
- Corn starch: 1 tbsp + 2 tbsp water
- White pepper: to taste
- Microwave rice with water, salt, dark soy sauce and sesame oil for 10min. Stir rice occasionally.
- Heat oil in wok. Fry marinated chicken for 1 min.
- Add sausages, mushrooms, light and dark soya sauce and fry 1 min.
- Add rice wine and fry 1 min.
- Add corn starch mixture and pepper. Mix everything together and fry for another min.
- Spoon 1 – 2 tbsp meat mixture into each small bowl. Add rice to cover and level top with spoon.
- Steam 15min and serve hot.
- So since the chicken plays the leading role in this dish, get the chicken to be as tender as possible by leaving it to marinate overnight if possible.
- Believe me, the microwave works even better than if you fry and then steam the rice – whatever you add into the rice gets distributed effortlessly. I use the microwave for almost everything nowadays.
6 – 8 persons