Serves: 4 | Prep Time: 60min | Cook Time: 70min
A Cantonese delight that is often wrapped in lotus leaves and had during dim sum.
- 2 cups sweet/glutinous rice
- 1½ pound chicken - cubed
- 8 dried shitake mushrooms
- 2 tablespoons little dried shrimp
- 2 Hong Kong style dried sausage - halved and sliced
- 1 onion - chopped
- 3 garlic cloves - coarsely minced
- 1 (15-ounces) can chicken broth
- 1½ teaspoons sesame oil
- 1 tablespoon oyster sauce
- 1½ teaspoon mushroom seasoning
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- Dash white pepper
- 1 tablespoon peanut oil
- 2 teaspoon light soy sauce
- 1 bunch scallions/green onions - chopped
- Wash rice.
- Rinse and soak little shrimp and shitake mushrooms. Drain the water after at least an hour of soaking. Set shrimps aside and slice the shrooms.
- Heat the chicken broth (not boil) and remove from heat. Mix in oyster sauce, dark soy sauce, sesame oil, white pepper, and mushroom seasoning.
- Pour broth mixture into rice. Cover with a place to retain heat. Soak for at least an hour.
- Combine light soy sauce and chicken cubes. Marinate for at least an hour.
- Heat peanut oil in a wok until nearly smoke point. Stir fry garlic, shrooms, and sausage until fragrant.
- Add marinated chicken, onions, little shrimp, and 2 tablespoons of broth mixture. Stir fry until chicken is mostly cooked.
- Transfer rice and broth mixture to rice cooker*. Check that the liquid settles around the 2 cup marker on the rice cooker pot (reconcile with hot water). Add stir fried ingredients and mix everything well.
- Press the cook button on the rice cooker.
- Once rice cooker magic is done, stir the sticky rice around and let sit in warm rice cooker for another 40min.
- Garnish and consume.