This is one of our favourite must order from any dim sum restaurants. But this time I had fun making them at home. Thanks to many youtubers sharing their own secret recipes that I am able to make them for our breakfast and teasnacks. The sharing of recipes has also enabled me to make it quick and simple. By first pre cooking the sticky rice and the fillings has made this dim sum delicacy so easy to make. Assembling them in small rice bowls then steamed them for the last 15 to 20 mins has the sticky rice perfectly cooked . I think I have finally mastered the skill in cooking sticky rice. I used Spice N Pans You tuber' recipe. A keeper for sure.
the fillings and sticky rice has to be 3/4 pre cooked first
assembled them in rice bowls
this has made it easier and shorten the
steaming time
cover with aluminium foil before steaming
to prevent condensed water on to the sticky rice
steam for 15 to 20 mins under
medium heat
Ingredients: Makes about 6 portions
Marinate for Chicken ----------------
1 piece boneless chicken thigh
6 pieces of mushrooms - halved
18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs)
1 tablespoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing huatiao wine)
1.5 tablespoons of light soy sauce
1.5 teaspoons tapioca flour or cornflour
2 tablespoons of oyster sauce
1 thumb size ginger - grated (use the juice only)
A few dashes of pepper
Glutinous Rice --------------
2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup)
3 cloves of garlic - chopped
5 pieces of shallots - chopped
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of 5 spice powder
1 tablespoon of concentrated chicken stock
1/2 cup of water + 1/2 cup of water (this is not a typo - you need to add 1/2 cup first then fry for a while followed by adding another 1/2 cup just before you dish the rice out for steaming.
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