Authentic Cantonese Sticky Rice Chicken

Ingredients

• 750 g Glutinous rice (Weight before soaking)
• 50 g Dried shiitake mushrooms (Halved after soaking)
• 50 g Dried scallops (Soak until softened, then shred by hand)
• 200 g Chicken thigh meat (Fresh, chopped into evenly sized small pieces)
• Pork leg meat (Half lean and half fatty; remove the skin and mince. Quantity not provided in the video)
• 10 Salted egg yolks (Wash the salted eggs and remove the yolks; discard the whites. Steam together with the shiitake mushrooms and dried scallops)
• Jicama (Cut into thin square slices; quantity not provided in the video)
• Carrot (Cut into thin square slices; quantity not provided in the video)
• Lotus leaves (Soak in warm water for at least 2 hours; quantity not provided in the video)
• Cooking oil (Used as the frying oil for the chicken and pork fillings; quantity not provided)
• 7.5 g Salt (The video subtitles list 7.5 g; the amount of salt used for blanching is not specified)
• 15 g Chicken bouillon powder (The subtitles identify 15 g, attributed to the seasoning quantity)
• 25 g Sugar (The subtitles show both 15 g and 25 g, but the video does not clearly indicate which filling they correspond to; 25 g is retained based on the later complete subtitles)
• 20 g Light soy sauce (Used for seasoning; the video later also mentions seasoning the pork filling but does not specify the quantity)
• 20 g Oyster sauce (Used to season the chicken filling)
• Dark soy sauce (Used for coloring; quantity not provided)
• Cornstarch (Mix with water to make a cornstarch slurry for reducing the sauce and making a thick gravy; quantity not provided)
• Chinese five-spice powder (A small amount must be added to the pork-and-vegetable filling; quantity not provided)
• Cantonese rice wine (Drizzle around the edge of the wok; quantity not provided)
• Cooking wine (Used to blanch the chicken and vegetables; quantity not provided)
• Water (Used for soaking, blanching, and cooking the pork-and-vegetable filling; when cooking the filling, add enough to just cover the ingredients)

Steps

1. 1

   Place 750 g of glutinous rice in a container and soak it in warm water at approximately 40℃ for at least 2 hours. Weigh it down during soaking to prevent the rice from floating.

2. 2

   Soak the lotus leaves in warm water for at least 2 hours. Weigh them down as well to ensure they remain fully submerged.

3. 3

   Chop the fresh chicken thigh meat into small pieces of approximately equal size. Remove the skin from the half-lean, half-fatty pork leg meat and mince it.

4. 4

   Wash the salted eggs, crack them open, and remove the yolks. Discard the whites.

5. 5

   Soak the dried scallops and dried shiitake mushrooms in boiling water. The video shows soaking for approximately 20 minutes, until the mushrooms and scallops are softened.

6. 6

   Place the softened dried scallops, shiitake mushrooms, and salted egg yolks in a pot and steam for approximately 30 minutes.

7. 7

   Cut the jicama into thin square slices, and cut the carrot into slices of the same shape.

8. 8

   Bring a pot of water to a boil and add a small amount of salt and cooking wine.

9. 9

   Blanch the chicken thigh meat in the boiling water. Blanch the jicama and carrot separately as well.

10. 10

    Once the shiitake mushrooms are steamed until softened, cut them in half. Rub the steamed dried scallops apart by hand into shreds.

11. 11

    Heat a wok and add the cooking oil. Add the blanched chicken and stir-fry until the moisture has evaporated. Do not add water while stir-frying; the chicken filling should develop a rich sauce aroma while remaining dry.

12. 12

    Add the shiitake mushrooms and stir-fry briefly. Season with salt, chicken bouillon powder, sugar, oyster sauce, and light soy sauce, then add a small amount of dark soy sauce for color.

13. 13

    Stir-fry the chicken and shiitake mushrooms until evenly combined, then add a small amount of cornstarch slurry to reduce the sauce.

14. 14

    Use a separate wok, or clean the wok before reheating it. Add the minced pork and stir-fry first to render the fat and release its aroma.

15. 15

    Add the blanched jicama and carrot, then stir-fry until evenly combined.

16. 16

    Season the pork-and-vegetable filling with salt, chicken bouillon powder, sugar, oyster sauce, and light soy sauce, then add a small amount of Chinese five-spice powder.

17. 17

    Drizzle a ring of Cantonese rice wine around the edge of the wok, add a small amount of dark soy sauce for color, then stir-fry over high heat until fragrant.

18. 18

    Pour in water, adding enough to just cover the filling. Once it comes to a boil, add the cornstarch slurry to thicken the sauce, then reduce it until thick and almost paste-like.

Notes

The source video ends after preparing the two cooked fillings. It does not provide the steps for steaming the glutinous rice, wrapping with lotus leaves, assembling, or final steaming, so those details have not been added. Some seasoning quantities in the subtitles are duplicated or unclear due to recognition issues; only the clearer quantities have been retained, while other seasonings are recorded as a small amount or unspecified, as stated in the video.

Nutrition per serving

• Main dish
• Dim sum
• Cantonese
• Glutinous rice
• Steamed
• Chinese
• Contains meat
• Festive food