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Ingredients
  

Main Ingredients

  • Chicken pieces
  • Shitake mushrooms
  • Chinese sausages
  • Glutinous rice

Marinate for Chicken

  • Rice wine
  • Light soy sauce
  • Dark soy sauce
  • Five spice powder
  • Sesame oil
  • Chicken powder

To thickens the sauce

  • Soaked mushrooms water
  • Corn starch slurry
  • Salt & pepper

Marinate for the glutinous rice after soaking overnight

  • Pork lard
  • Caramel soy sauce
  • Sesame oil
  • Soy sauce
  • Cooking sauce from chicken

Frying the chicken and shitake mushrooms

  • Sesame oil
  • Minced ginger
  • Minced garlic
  • Marinated chicken pieces
  • Sat & Pepper (taste and season)

Instructions
 

  • TIP - Using a whole chicken bones in taste a lot better. I used some breast meat and middle wings and drumlets.
  • TIP - Make extra sauce.
  • TIP - Be generous with your Chinese sausages, slice thinly but not too thin and add 3 slices to each bowl.
  • TIP - Save the soaking mushroom liquid to add to sauce.
  • TIP - Your chicken need to be a tad saltier and stronger in taste than normal dishes so as to flavour the rice
  • TIP - I do not like to cook my Chinese sausages as I like them to be a bit firm and the colour to stay pink. The steaming is good enough to just cook them nicely.
  • TIP - Steaming time varied on how high your heat is and also depend if you want to eat now or freeze some for later. If you want to re-steam later then don't steam too long. Taste your rice.