Steamed Sticky Glutinous Rice With Chicken 糯米鸡

This is a delay post!! Don't know why..after pregnant..I became more and more lazy!!!! "Cannot lazy..choihsia..next time your baby same lazy like you...then you know..." I try to motivate myself!!!

Last months, when my Malaysian friend, Anne going back for good. She pass me a small bag of glutinous rice!! Suddenly..I have an idea..why not I try to make this Steamed Sticky glutinous rice with chicken, since I have all the ingredients!! Is a successful dish!! But...don't know why..after I done everything..I only eat few of it!! No appetite to enjoy it!! haizzz!! So...end up...Mr.Quah keep for his next day breakfast!!!

This recipe I take from here "my kitchen". But I change a little bit!!

Main Ingredients ( for 3 medium bowl)
1. One cup of glutinous rice, rinsed and soaked 4-5 hours or overnight.
2. Few boned chicken thigh, sliced
3. 4 big Chinese mushroom, sliced
4. 1 Chinese sausage, sliced

Ingredients A
1. Minced few sliced of ginger, I put more cause I like ginger taste.
2. 3 clove garlic, chopped
3. 1 teaspoon of sugar
4. 1 teaspoon of sesame oil
5. 1 tablespoon of oyster sauce
6. ½ teaspoon of salt
7. 1 tablespoon of corn starch

Ingredients B
1. 1 tablespoon of cooking oil
2. 2 minced cloves garlic
3. *1 teaspoon dark soy sauce (depend your taste, if you like darker color can put more)
4. *1 tablespoon light soy sauce
5. *1 tablespoon oyster sauce
6. *½ teaspoon salt (or to taste)
7. *½ tablespoon of sesame oil
8. *½ teaspoon ground white pepper powder
9. *A pinch of 5-spices powder
10. 1 cup water

Methods:

1. Marinate chicken and mushroom with ingredients A for at least 30 minutes.
2. Heat oil in wok, fry garlic and until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
3. Add in water and cook until all water is absorbed. Remove from heat.
4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional)