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Soak the Glutinous Rice in water for at least 3 hours or overnight, drain and set aside.
Marinate chicken thigh with 2 tbsp of Soy Sauce, 1 tsp of White Pepper, 1.5 tbsp of Sesame Oil, and 1 tsp of sugar.
In a pan, add a generous amount of oil (~3 tbsp) and add sliced shallots; saute for 1-2 minutes on medium heat.
Next, add in dehydrated shiitake mushroom and dehydrated shrimp. Saute for 1-2 minutes or until fragrant.
Add in the marinated chicken thigh, and saute for another 2-3 minutes.
Drizzle in 2 tbsp of Soy Sauce and 2.5 tbsp of Vegetarian Oyster sauce, add in the drained glutenous rice, mix well.
Pour in chicken stock, mushroom water, or vegetable stock. Gently fold the rice until all the rice has soaked up the sauce, be gentle not to break the rice. (takes around 3-5 minutes)
Line steamer with parchment paper or lotus leaf. Make holes in the rice with a chopstick to let the air in. make as many as you can.
Steam for 20 minutes.