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Ingredients

  • 500g of glutinous rice – soaked for 8 hours
  • 2 boneless chicken thighs – cut chunks
  • 1 Chinese sausage – sliced
  • 8 Chinese mushrooms – soaked
  • 5 cloves of garlic – sliced
  • Also need 8 aluminium cups (base 8.5cm diameter, top 10.5 cm diameter) & 8 pieces of aluminium foil

Steps

  1. Marinade chicken with mushrooms for at least 2 hours with 2 tbsp of light sauce, 1 tbsp of oyster sauce, 1 tbsp of sesame oil & some pepper
  2. Add 2 tbsp of oil to wokpan. Saute garlic slices then add soaked glutinous rice.
  3. Season with 3 tbsp of light sauce and 1.5 tbsp of dark sauce.
  4. Continually stir-fry glutinous rice until it is dry and a sticky texture is achieved (about 5 mins)
  5. Oil aluminium cups, then place chicken, mushroom(spore side up) & Chinese sausage at the bottom of the cup, pack the rice to compact it then drizzle 3 tbsp of water on it. Wrap with a piece of aluminium foil.
  6. Steam for 1 hour