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Chicken & Glutinous (Sticky) Rice

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Descriptions

Ingredients

  • *Canada Chicken Breast1
  • Glutinous rice2 cups
  • Dried mushrooms3-4
  • Dried shrimp1/4 cup
  • Dried scallion2 small pieces
  • Sausage2
Marinade:
  • Salt1/2
  • Ginger wine 1 tsp
  • Dark soy sauce 1 tsp
  • Sugar1/2 tsp
Spices / Sauces:
  • Salt 1/3 tsp
  • Dark soy sauce 1 tsp
recommended wingtat product

Directions

  • Debone Wingtat Canada Chicken breast and marinate for 15 minutes. Soak glutinous rice and steam until cooked. Soak dried mushrooms until tender, remove stalk and cut into small pieces. Shred the shrimp and cut sausage into large pieces. Peel dried scallion and shred.
  • Heat pan and sauté shredded dried scallion. Add in marinated chicken breast, pan-fry the skin first and then the other side. Add 1/4 cup of water, simmer on low heat until cooked and keep the sauce for later use.
  • Heat oil and fry the sausage, mushroom, and dried shrimp. Add in glutinous rice and seasonings. Stir-fry well and remove from stove.
  • Cut the cooked chicken and place in a bowl with skin side down. Add in the rice, press firmly, and steam for 10 minutes. Put the bowl upside down on a plate to place rice and chicken, and pour the chicken sauce on top. This new-style glutinous rice chicken is ready to serve.