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Spicy Chicken Glutinous Rice

Spicy Chicken Glutinous Rice is a tantalizing dish that combines tender pieces of spicy, seasoned chicken with sticky glutinous rice. This flavorful and aromatic dish offers a perfect blend of heat, savory spices, and a comforting, chewy texture from the glutinous rice. It's a popular Asian dish for tea breaks or breakfast options.

  • 60min

    cook time

  • 19

    ingredients

Ingredients

3Servings
  • For the Chicken and Mushroom
  • 1 piece Whole Boneless Chicken Thigh (Diced)
  • 3 pieces of Dried Shitake Mushroom (Soaked, core removed and sliced)
  • 1.5 tsp / 7g White Sesame Oil
  • 1.5 tsp / 7g Chinese Cooking Wine (Optional)
  • 1 tbsp / 15g Light Soy Sauce
  • 1 tsp / 3g Tapioca flour
  • 1 tbsp / 15g Oyster Sauce
  • 1/4 tsp / 1g, McCormick® Ginger, Ground
  • 1/8 tsp / 0.5g, McCormick® White Pepper, Ground
  • 1 tbsp / 15g Cooking oil (For cooking)
  • 1/4 cup / 60g Water
  • For the Glutinous Rice
  • 1 cup / 190g Glutinous rice (Soaked overnight)
  • 1/2 tsp / 1g, McCormick® Minced Garlic
  • 1 tbsp / 2g , McCormick® Minced Onions
  • 1 Tbsp / 15g Light Soy Sauce
  • 1.5 tsp / 7g Dark Soy Sauce
  • 0.5 tsp / 1g 5 Spice Powder
  • 1 tbsp / 30g Cooking Oil
  • 1/4 cup / 60g Chicken Stock

Key Products

ginger-ground-800x800
McCormick® Ginger, Ground
white-pepper-ground-800x800
McCormick® White Pepper, Ground
McCormick® Garlic, Minced
McCormick® Minced Garlic
McCormick® Minced Onions
McCormick® Minced Onions

Nutrition information (per serving)

Preparation

  • Combine the chicken, mushroom, sesame oil cooking wine, soy sauce, tapioca flour, oyster sauce, McCormick ginger powder and McCormick Ground White Pepper, set aside to marinade for at least 30 minutes)

  • For the rice, add the cooking oil to a pre-heated pot and add the soaked glutinous rice, McCormick Minced Garlic and McCormick Minced Onion, saute for 1 minute over medium low heat.

  • Add the dark soy sauce, light soy sauce and 5 spice powder and continue sauteing until evenly mixed.

  • Add the chicken stock, continue cooking until the rice have absorbed most of the stock, set aside.

  • In another pan, add cooking oil to a pre-heated pan and add the marinated chicken and mushroom and saute until about 50% cooked, add the water and simmer until sauce thickens, about 2 minutes

  • Set aside 3 rice bowls, add the chicken and mushrooms along with the sauce and add equally to each of the bowl

  • Top up each bowl with the par-cooked glutinous rice and steam until the rice is cooked through.

  • To serve, turn the chicken glutinous rice out onto a plate and serve warm.

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