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schedulePrepare in advance
Pour 200g of glutinous rice into a large bowl, rinse under running water, and drain. Repeat until the water runs fairly clear.
Watch out
Rinse the rice gently without rubbing hard, otherwise broken rice grains will affect the texture after steaming.
Put the rinsed 200g glutinous rice into a bowl, pour in enough clean water to cover, and soak for 3 hours until the grains expand and can be easily crushed with fingers.
Watch out
The soaking time must be at least 3 hours
otherwise, the center of the rice will remain hard and raw after steaming
Wash 4 dried scallops and 4 dried shiitake mushrooms, then soak them in warm water for 3 hours until softened. Reserve the mushroom and scallop soaking liquid for later.
Watch out
Do not discard the soaking water from mushrooms and scallops
it is rich in umami and will be poured into the rice before steaming
Wash the knife, cutting board, and your hands thoroughly immediately after handling raw chicken to avoid cross-contamination.
Place 200g boneless chicken thigh on a cutting board, cut into bite-sized pieces with a knife, and put in a bowl.
Watch out
Cut chicken into uniform sizes
otherwise, larger pieces might not cook through evenly during steaming
To the bowl with 200g chicken pieces, add 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp dark soy sauce, 2 tbsp rice wine, 1/2 tsp white pepper, 1 tbsp cornstarch, and 1 tbsp oyster sauce. Stir well to coat and marinate for 30 minutes.
Watch out
Make sure to mix in the cornstarch thoroughly
it seals the moisture inside the chicken, making it tender and juicy when steamed
Mince 6 cloves of garlic, grate ginger to get 1 tsp of minced ginger, peel off the casing from 1/2 stick of Chinese sausage and slice it thinly. Set aside in bowls.
Watch out
Peeling off the sausage casing improves the texture
thin diagonal slices help release oils and aroma faster when frying
Drain the soaked 200g glutinous rice thoroughly and place in a bowl. Add 2 tbsp soy sauce, a pinch of white pepper (approx. 1/2 tsp), 1 tsp dark soy sauce, 1 tbsp sesame oil, and 2 tbsp oyster sauce. Stir well until the rice grains are evenly dark brown.
Watch out
Be sure to drain the rice thoroughly before seasoning
excess water will dilute the sauces and make the rice mushy
Be careful of hot oil splashes when melting lard and sautéing sausage.
Heat 1 tbsp lard in a frying pan over medium-low heat until melted. Add the sliced Chinese sausage and sauté for about 1 minute until fragrant and slightly curled at the edges. Remove and set aside.
local_fire_departmentMedium-low heat, about 1 minuteWatch out
Chinese sausage burns easily due to its sugar content
remove it as soon as the fat renders and edges are slightly crisp
In the same pan using the residual fat, keep over medium-low heat. Add the 6 cloves of minced garlic and 1 tsp minced ginger. Stir-fry for about 30 seconds until fragrant and lightly golden.
local_fire_departmentMedium-low heat, about 30 secondsWatch out
Minced garlic burns easily and turns bitter
do not use high heat, and add the rice as soon as the garlic turns light golden
Add the seasoned glutinous rice into the pan over medium heat. Stir-fry continuously with the aromatics for about 1 to 2 minutes until the rice absorbs the oil, looks glossy, and smells aromatic, then turn off the heat.
local_fire_departmentMedium heat, about 1-2 minutesWatch out
Keep stirring constantly while frying the rice
the sugary sauce will easily stick and burn at the bottom of the pan
Take 4 small stainless steel bowls. Place 1 piece of marinated chicken, 1 shiitake mushroom, 1 scallop, and a few sausage slices at the bottom of each bowl. Fill with the fried glutinous rice until 80-90% full, pressing down gently with the back of a spoon.
Watch out
Press the rice with moderate pressure
if too loose, the rice will collapse when inverted, but if pressed too hard, it will become too dense
Spoon 4 to 5 tbsp of the reserved mushroom and scallop soaking liquid evenly into each rice bowl, allowing the liquid to seep down into the glutinous rice.
Watch out
Control the liquid to 4-5 tbsp per bowl
too little broth leaves the rice hard and undercooked, while too much makes it soggy
Keep your face and hands away when opening the steamer lid to prevent burns from hot rising steam.
Bring water to a boil in a steamer over high heat. Place the 4 bowls into the steamer rack, cover with the lid, and steam over medium heat for 40 minutes until the rice is thoroughly cooked, translucent, and soft.
local_fire_departmentSteam over medium heat, 40 minutesWatch out
Do not open the steamer lid frequently during steaming, as steam loss will lower the temperature and leave the rice uncooked.
The freshly steamed metal bowls are extremely hot; do not touch with bare hands, use bowl retriever tongs or heat-resistant mitts.
Use a plate retriever tool to lift hot metal bowls onto a wooden tray. Place a small serving plate upside down over the bowl, invert quickly, lift off the metal bowl, and drizzle with sweet chili sauce if desired before serving.
Watch out
Hold the plate and bowl firmly together when flipping quickly to prevent hot juices from leaking or the rice from falling apart.
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