I made Chicken Sticky Rice before, and the most asked question was, "Can you wrap it in banana leaves?" So today we are going to take a look and see if that is doable. Let's make Chicken Sticky Rice in Banana Leaves!
Serves 8 Prep Time: 2 hours and 30 minutes Cook Time: 1 hour and 45 minutes
Ingredients: 2 cups glutinous rice, soaked in water 1 1/4 cups water 4 dried shiitake mushrooms, rehydrated and thinly sliced 2 tablespoons dried shrimp, rehydrated 2 tablespoons extra light olive oil, divided 2 links Chinese sausage, cut into thin rings 3 cloves garlic, minced 16 pieces banana leaves, frozen, defrosted and rinsed, cut into roughly 8x10 inches 4 cooked salted egg yolk, halved
For the sauce: 3 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1/4 teaspoon five-spice powder 1/4 teaspoon white pepper
For the chicken: 2 skinless, boneless chicken thighs, cut into bite-size pieces 1 tablespoon soy sauce 1 tablespoon Shaoxing wine Pinch of five-spice powder Pinch of white pepper 1 teaspoon cornstarch 1 tablespoon water
Hi, my lovely foodies. This is Cici.
I made chicken sticky rice before, and the most asked question was,
can you wrap it in banana leaves? So today, we're going to take a look and see if that is doable.
Rinse the sticky rice for several times.
Soak in water for 2 hours.
Rinse the dried shiitake mushrooms. Soak in water for 2 hours.
Rinse the dried shrimp. Soak in water for 2 hours.
Before using, drain all the ingredients.
In a small bowl, add the soy sauce, oyster sauce, dark soy sauce, sesame oil,
white pepper, five-spice powder, whisk.
In a bowl, add 1 1⁄4 cup of water.
Pour in half of the sauce and give it a good mix.
Transfer the sticky rice to a rice cooker.
Add the water mixture. Use the setting for rice and cook.
To marinate the chicken thighs, add in the soy sauce,
Shaoxing wine, white pepper, five-spice powder, and cornstarch slurry,
which is 1 teaspoon of cornstarch and 1 tablespoon of water.
Give it a good massage and let it marinate for about 30 minutes.
In a wok, over high heat, heat it up until smoking hot.
Turn to low heat. Add 1 tablespoon of extra light olive oil.
Immediately add the Chinese sausage, dried shrimp, and shiitake mushrooms that we just
soaked and cut. Stir until the aroma comes out for about 1 minute. Remove from wok and set aside.
In the same wok, over high heat, heat it up until smoking hot.
Add another tablespoon of extra light olive oil.
Add the marinated chicken. Cook for about 3 minutes.
Add the garlic and the cooked sausage-shrimp-mushroom mixture,
and cook until aromatic. Add the rest of the sauce. Remove and set aside.
When the rice is done, wait for about 5 minutes until it is slightly cool.
For the banana leaves, they come in a frozen package like this.
I have defrosted, fully cleaned, and cut them into rectangular shapes.
I m going to place a smaller piece on top of the larger piece,
shiny side down. Place about 4 tablespoons of sticky rice in the center.
Now add about 1 1⁄2 tablespoons of fillings on the rice, and a piece of salted egg yolk.
Add another 4 tablespoons of rice on top of the fillings.
Fold up the bottom banana leaves, then the right side in and the left side in.
Fold it up again until it becomes a rectangular packet.
Place them in the bamboo steamer.
In a large steamer, bring water to a boil. Transfer in the bamboo steamer.
Cover it up and steam over high heat for 1 hour. The rice is already cooked,
but this additional steaming step infuses the rice and fillings with the aroma of the banana leaves.
Carefully remove the steamer and serve.
you
