This dish is one of my all-time favorite dim sum options that never fails to bring a smile to my face. I encourage you to try it, and I am confident you will enjoy it as much as I do.
Ingredients
(A)
500g Thai sticky rice
soaked overnight
Seasoning
1 tbsp dark soy sauce
1 tbsp Knorr chicken stock
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sherry or rice wine
1/2 to 1 cup hot water
Vegetable oil for frying
(B)
310g chicken breast fillets
35g to 50g dried shiitake mushrooms, soaked
1/2 cup dried shrimp and dried scallop, soaked
2-inch knob ginger, sliced
2 spring onions, finely chopped
6 cloves garlic, minced
2 red onions, sliced
4 to 8 salted duck egg yolks
(C)
Marinade
1 tbsp sherry wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour
Method:
1) In a large bowl, combine (A) Thai sticky rice, which has been washed and soaked overnight.
2) In a separate bowl, add the (B) chicken pieces, dried shrimp and dried scallop, sliced ginger, and mix thoroughly with (C) marinade: sherry wine, light soy sauce, oyster sauce, sesame oil, white pepper, and corn flour. Mix until well combined, then set aside to marinate overnight.
3) Heat 2 tbsp of vegetable oil in a pan over medium-high heat. Add the sliced red onions, minced garlic, and shiitake mushrooms, frying until golden brown. Combine this mixture with the soaked glutinous rice and stir-fry for a few minutes.
4) Season with dark soy sauce, Knorr chicken stock, oyster sauce, sesame oil, sherry wine, and gradually add hot water. The amount of water needed will depend on the type of glutinous rice used. Cook for a few minutes to blend all the ingredients and heat through. Remove from heat.
5) Fill a pan or wok with boiling water. Prepare 8 ceramic bowls, placing the salted duck egg yolks in the center of each bowl. Add the filling as the bottom layer, then top with the cooked sticky rice. Cover with a lid and steam for 20 minutes. Depending on the size and thickness of the chicken pieces, cooking time may vary. Ensure the water does not run dry, and monitor the water level while steaming. Serve hot, garnished with spring onions.
Ingredients
(A)
500g Thai sticky rice
soaked overnight
Seasoning
1 tbsp dark soy sauce
1 tbsp Knorr chicken stock
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sherry or rice wine
1/2 to 1 cup hot water
Vegetable oil for frying
(B)
310g chicken breast fillets
35g to 50g dried shiitake mushrooms, soaked
1/2 cup dried shrimp and dried scallop, soaked
2-inch knob ginger, sliced
2 spring onions, finely chopped
6 cloves garlic, minced
2 red onions, sliced
4 to 8 salted duck egg yolks
(C)
Marinade
1 tbsp sherry wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour
Method:
1) In a large bowl, combine (A) Thai sticky rice, which has been washed and soaked overnight.
2) In a separate bowl, add the (B) chicken pieces, dried shrimp and dried scallop, sliced ginger, and mix thoroughly with (C) marinade: sherry wine, light soy sauce, oyster sauce, sesame oil, white pepper, and corn flour. Mix until well combined, then set aside to marinate overnight.
3) Heat 2 tbsp of vegetable oil in a pan over medium-high heat. Add the sliced red onions, minced garlic, and shiitake mushrooms, frying until golden brown. Combine this mixture with the soaked glutinous rice and stir-fry for a few minutes.
4) Season with dark soy sauce, Knorr chicken stock, oyster sauce, sesame oil, sherry wine, and gradually add hot water. The amount of water needed will depend on the type of glutinous rice used. Cook for a few minutes to blend all the ingredients and heat through. Remove from heat.
5) Fill a pan or wok with boiling water. Prepare 8 ceramic bowls, placing the salted duck egg yolks in the center of each bowl. Add the filling as the bottom layer, then top with the cooked sticky rice. Cover with a lid and steam for 20 minutes. Depending on the size and thickness of the chicken pieces, cooking time may vary. Ensure the water does not run dry, and monitor the water level while steaming. Serve hot, garnished with spring onions.
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