Steamed Chicken with Glutinous Rice

Steamed Chicken with Glutinous Rice

Ingredients (serves 4-6)
700 gms/1½ lbs chicken meat (preferably from leg and thigh), cut into small pieces (retain skin if preferred)
4 tbsp cooking oil

Marinade
3 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp finely chopped or grated ginger root
1 tsp sesame oil
1 tsp sugar
1 tsp cornflour
2 cloves garlic, finely chopped or crushed

For rice
450 gms/1 lb glutinous rice, washed and drained
5 Chinese dried mushrooms, soaked in hot water for 20 minutes, then sliced thinly – sieve the soaking liquid and retain to add to stock for cooking rice
6 shallots, sliced finely
½ tsp salt
1 tsp dark soy sauce
1 tsp 5-spice powder
700 ml/1¼ pints/3 cups water or chicken stock (stock cube is OK, preferably without MSG)

For garnish
2 red finger chillies, de-seeded and finely sliced
3 spring onions, cleaned and finely sliced
2 tbsp roughly chopped coriander leaves
2 tbsp fried shallot flakes


Procedure
Mix the marinade ingredients well in a glass or plastic bowl and marinate the chicken pieces for 2 hours, or overnight in the fridge.

Steam the glutinous rice for 45 minutes. While it is steaming, heat 3 tbsp oil in a wok or frying pan and fry the mushrooms, stirring all the time, for 2 minutes. Take out the mushrooms and drain on kitchen paper. Keep in a separate container.

Remove chicken pieces and retain marinade. In the same oil, stir fry the chicken pieces for 2 minutes, then add marinade and continue stirring for a further 2 minutes. Remove chicken pieces and add to the mushrooms in a separate container. There will be some liquid left in the pan. Add to it 1 tbsp oil, heat and then fry shallot slices for 2 minutes. Then add the steamed rice, dark soy sauce, 5-spice powder and the salt. Toss and stir for about a minute, then add the water or stock. Cover the wok or pan and simmer for 8-10 minutes. In this time the liquid will be absorbed by the rice. Turn off the heat, taste rice and adjust the seasoning.

Lightly oil a large casserole (with lid) and spread the mushrooms and chicken pieces on the bottom. Then add the rice, making sure the casserole is only three-quarters full. Press the rice down gently with a spoon. Cook on a very low heat on the stove (use a heat diffuser if you have one), tightly covered, for 30 minutes, or in a preheated oven at 160oC/320oF/Gas Mark 3 for 40-45 minutes. Spoon onto a large serving dish (or serve directly from the casserole) and sprinkle garnish ingredients on top.



http://www.overseassingaporean.sg/forums/index.php?showtopic=99&st=200