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Chinese Savoury Sticky Rice
45 min 6 SERVINGS
INGREDIENTS
- 1 cup dry glutinous rice
- 600g (2 packets) of Sadia Minced Chicken
- ½ tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp cane sugar
- 1 tsp sesame oil
- Ground white pepper
- ¼ cup vegetable broth or water
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 100g fresh shiitake mushrooms or other mushrooms of choice sliced
- 100g extra firm tofu pressed and diced
- 1 head bok choy mustard greens, or other greens of choice
- 1 tsp dark soy sauce
- 1 tbsp soy sauce
- 2 tsp cane sugar
- ½ cup vegetable broth or water, adjust accordingly
- 15 g chopped chives or scallions , around ¼ cup
- Roasted peanuts
- Chopped scallions
METHOD
- Soak glutinous rice for 1 hour before cooking it in a steamer lined with some parchment paper/lotus leaf (to prevent sticking). Spread the rice and then cover, and wait for about 30-40 minutes until it is chewy.
- Heat sesame oil in large pan over high heat, then sauté garlic and ginger until aromatic for a couple minutes.
- Add in the tofu and fry evenly until lightly browned on all sides. Next, add the minced chicken and the soy sauces. Lightly toss and sauté for 2 to 3 minutes. Sprinkle sugar over mixture and mix until all have dissolved.
- Add mushrooms in and cook for another 2 to 3 minutes before removing from pan.Then saute vegetables and cook them through before setting aside.
- Mix the steamed glutinous rice, and sautéed ingredients together, before pouring in the sauce mixture prepared.
- Let the rice simmer over medium heat while tossing it evenly coat with sauce. Add in 1/4 to 1/2 cup water to reduce mixture to a desired concentration.
- Throw in chopped chives and cover the pan for rice to cook for 2 to 3 more minutes over low heat.
- Grab a bowl and scoop rice in, top with chopped scallions and roasted peanuts and it's ready for serve!
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Minced Chicken
- No artificial flavours and preservatives
- Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
- Farm Fresh
- Save On Prep Time